by Oui, Chef
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by Sarah Shatz
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by Sarah Shatz
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by Bevi
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by Oui, Chef
A&M's Testing Notes:
Expand CollapseOui, Chef's Notes:
Expand1 Sirloin steak about 1 1/2 inches thick and cut into 1/8” thin planks against the grain Ask a question about this ingredient
3 rosemary skewers (or metal skewers) per steak Ask a question about this ingredient
2 tablespoons dijon mustard Ask a question about this ingredient
2 cloves garlic, finely minced Ask a question about this ingredient
1 tablespoon soy sauce Ask a question about this ingredient
1 teaspoon finely minced fresh thyme Ask a question about this ingredient
1/8 teaspoon pimenton Ask a question about this ingredient
1/3 cup EVOO Ask a question about this ingredient
1/2 cup creme fraiche Ask a question about this ingredient
2 tablespoons heavy cream Ask a question about this ingredient
Microplaned zest of 1 lemon Ask a question about this ingredient
2-3 tablespoons prepared horseradish (or more to taste) Ask a question about this ingredient
Kosher salt and freshly ground black pepper to taste Ask a question about this ingredient
Make the marinade by whisking together the mustard, garlic, soy, thyme, pimenton and EVOO. Set aside. This will make enough marinade for 2 steaks. Each steak will make 9-10 “rolls”.
Ask a question about this stepFor the horseradish sauce, whisk together the creme fraiche, cream, horseradish, and lemon zest. Season to taste with salt and pepper. Sprinkle with a few pink peppercorns if you have them, and set aside.
Ask a question about this stepSlice the sirloin against the grain into 1/8” thick planks. It helps to throw the steak into the freezer to firm up for 45 minutes to I hour before you attempt to slice it this thin.
Ask a question about this stepBrush each slice of steak on both sides with the marinade, place on a platter, cover, and refrigerate for 1 hour.
Ask a question about this stepPrep your rosemary skewers by peeling off the lower leaves and sharpening the naked end of a few sprigs. Lay each marinated steak strip on a cutting board and top with fresh basil leaves. Roll tightly and skewer onto the rosemary sprigs, leaving some breathing room between each “roll”. Wrap the exposed rosemary leaves in some aluminum foil to keep them from getting totally charred when you cook the skewers.
Ask a question about this stepPre-heat a grill pan over high heat, and when very hot, coat with a thin layer of canola oil. Lay each skewer into the pan with the foiled ends hanging out, lower the heat a touch, press the meat down into the pan with some tongs and cook for about 1:30-2:00 minutes per side.
Ask a question about this stepRemove the skewers to a cutting board, sprinkle lightly with a fleur de sel (Maldon would be lovely), and serve with the horseradish cream.
Ask a question about this stepI finally made these over the long weekend and they were fabulous! The marinated steak on its own is delicious, and paired with your horseradish cream - a total knockout! My only regret is not making them sooner...you can be sure we will enjoy these for years to come. Thank you for a great recipe, Oui, Chef!
Steve, I just made these and they were just amazing. I had to sub out Greek yogurt for the creme fraiche, but the horseradish came through and was nicely tempered with the zest and pink pepper. These are just wonderful, and I can see many occasions in my culinary future where your award winning recipe will be featured. Thanks so much for a great recipe!
Awesome, Bevi! So glad you tried the dish and liked it, and am happy to hear you had some pink peppercorns on hand, as I think using them really makes a difference. Thanks! - S
wow.... must. make. tonight!
The food looks divine but dear Food52 photographer, why oh why do you continue to tease us by food styling with the coveted, elusive and unobtainable glass egg coddler??? *sigh*
Congrats! Looking forward to making these for company later this spring.
Oui, Wheeeee! These look like so much fun to make and to serve. Very elegant. You rock.
Congratulations, Oui Chef! This looks like a fantastic recipe - one that I am certain my family will enjoy.
Thanks so much everyone! I just returned home to this news from helping to set up for tomorrow night's Taste of the Nation event in Boston, and I must say that I'm humbled and thrilled! Any chance I'll see any of you Boston based Food52ers at TOTN?
Congratulations, Oui, Chef! Such a fabulous recipe!
Congrats! Such a great twist on a classic!
Congratulations, Steve! This is on the menu rotation this week.
Many congratulations, Steve!! This will make a wonderful addition to the book!!
Love the meat method...I will definitely make this (maybe with my horseradish flan)
Dang! Once again, I'm going to have to put off becoming a vegetarian...thanks, Steve ;) !!
I'm serving your horseradish cream with my savory gingersnaps in a couple of weeks. Prototyped it last night - wonderful, especially with the zing of lemon zest! Thank you so much.
Savory gingersnaps huh? I'm intrigued....can't wait to hear how it all works for you. - S
I'm late to the party, here, but wanted to add my congrats to you Steve! This is a great recipe for both flavors and technique! Good luck!!
Suzanne, you're not late, just fashionable. Thanks for your kind words. - S
Yum, this sounds great!
Wow - this looks delicious. Good luck!
We will be trying it out this weekend.
Congrats! Loved the idea of adding the pink peppercorns! I bet that adds a nice "top note" of fragrance to this, can't wait to try it.
Thanks! I almost didn't add them to the recipe because I thought they might be an ingredient than many wouldn't have, but I'm glad I did, because they really do make a difference.
Love the pink peppercorns! I am a confirmed pink peppercorn addict!
Congrats and well deserved. The recipe is saved and will be made.
Looks amazing! Can't wait to try it!
Sounds great. Hope to try it
Congrats Oui, Chef! What a fun and clever idea. And I just loooove sauce made with horseradish and creme fraiche. Yum!
Thanks, fiveandspice....looking forward to your rhubarb canorama!
Congrats on being a finalist! Can't wait for a warm day here in NY to grill them. They look absolutely delicious!
Thanks, singing_baker. Don't let the weather slow you down, I cooked mine indoors on a grill pan, but they'd be excellent tossed under a broiler too.
These beauties caught my eye when you posted them. Congratulations!
Thanks, Midge. Hey, when are we going to get our Boston Food52ers again? Good weather is right around the corner....
Soon! fiveandspice is putting together a rhubarb canorama. Messaged you from the site with more info..
Congratulations friend. Looks lovely
I had a suspicion this would be a finalist! Your contest photo looked delectable and the recipe sounded delicious. Congrats!
Really...I was totally shocked to see it as a finalist, thrilled but shocked. Thanks for your kind words, hardlikearmour.
I am drooling! This looks and sounds fabulous - great recipe, and congrats!
My husband made these Saturday night, and we loved them. I was scooping up that horseradish cream with the beef, my roasted potatoes, and yes, my fingers! What a great dish.
Glad to hear you found the recipe "finger lickin' good", Jennifer. Thanks for letting me know. - S
Thanks, Winnie....not exactly "Healthy Green", but they are tasty!
Congrats!! These look and sound really amazing. Looking forward to trying them.
Thanks gingerroot, I hope you get a chance to make them soon.
I love your use of rosemary skewers, the sweet cream, the pointed horseradish, all with the sirloin. Brilliant!
Thanks, Sagegreen. We'll be making these again this weekend for some guests from out of town, and I'm SO excited to share them. - S
These look absolutely perfect for a party! I love them. I do rosemary skewers for shrimp and people always like the presentation. And I have some rosemary bushes right by our outside table, making it really nice. Because the steak is rolled, is there any problems with the outside layer being cooked to well done and the inner layers still raw? And you're cooking over direct heat? I'd love to make them this weekend.
Thanks, Suzanne! I cooked mine on my gas cooktop in a Le Creuset grill pan that I have, though I'm sure they would be fine on an outdoor grill if that is what you choose. I found that at 1:30 per side, the inside was nicely medium rare, but the outside didn't seem overdone. Slicing the meat thin and against the grain helps the outer layer of the roll to maintain a tender feel even though it does cook more. You may want to cook a lone roll with a toothpick through it first, to get the timing right. Hope you like them! - S
Thank you, ladies. These really are tasty, in fact, my wife ate a few cold from the fridge last night and was raving about them. drbabs, the party is whenever you get here. Cheers - S
I'm in! Congratulations on being a finalist with this fabulous recipe!
Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
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The ingredient line-up: rosemary skewers, sirloin, creme fraiche, Dijon mustard, basil, garlic, prepared horseradish, lemon zest, pimentòn, thyme and Worcestershire sauce.
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Oui, Chef's marinade calls for a few big dollops of Dijon -- no holding back here.
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Preppin' side-by-side.
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The marinade ingredients all together -- it looked like some cool, otherworldly puddle.
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After we whisked together the marinade, it emulsified much like a thick vinaigrette.
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Amanda diligently zests a lemon. But what, exactly, is Merrill doing?
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The horseradish cream -- lots of fresh lemon zest!
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And lots of horseradish. (We used the full 3 tablespoons.)
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Amanda's handy meat pounder did double-duty in this recipe as both garlic and pink peppercorn smasher.
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So pretty!
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Oui, Chef recommends putting the steak in the freezer before attempting to slice it into 1/8-inch planks. And use a very sharp knife.
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Once the steak was sliced, we "painted" on the marinade with a brush.
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Amanda makes sure the rosemary skewers will fit in our pan (we didn't have a grill pan, so we used cast iron).
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Wrapping a whole basil leaf inside each meat roll is a nice touch.
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Notice that Amanda is now solo -- that's because Merrill cut her finger while wrestling with a fresh horseradish root a few minutes earlier.
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Wrapping the rosemary leaves in foil keeps them from singing in the pan.
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Amanda cheerfully soldiers on alone. (Meanwhile, Merrill is drinking a Bloody Mary as she ices her finger in the background.)
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Just a few minutes in the hot pan, and the steak is caramelized and juicy.
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If these don't wow your guests, we don't know what will!
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I am lucky enough to have a huge rosemary bush and tried the skewers last night and they were fantastic. Thanks for the recipe.