by Donato Coluccio, Chef, Donato's Restaurant, Pittsburgh, Pennsylvania
- 4 (10-ounce) Certified Piedmontese sirloin filets
- ½ cup freshly shredded horseradish root
- ¼ cup panko crumbs
- 2 tablespoons clarified butter, melted
- Salt and pepper, to taste
- 1 cup demi-glace
- ¼ cup red wine
- 1 tablespoon shallot, minced
To make the crust, mix together the horseradish, panko, and butter.
To make the sauce, combine the shallots and wine in a saucepan over medium-high heat. Simmer until the liquid is reduced by half, then add the demi-glace. Continue cooking until the sauce has reduced to a nape (coats the back of a spoon) or syrup consistency.
Remove steaks from the refrigerator about a half hour before cooking. Rub the steaks with oil and season with smoked sea salt and pepper.
Turn a broiler on high heat.
Place the steaks on the rack of a broiler pan. (For easy cleanup, line the pan with aluminum foil.) For medium-rare steaks, broil the steaks for 2½ minutes, then flip the steaks over and broil for another 2½ minutes. Top each steak with the horseradish crumbs, and broil for another 2 minutes until the crumbs are toasted and golden brown.
While the steaks are cooking, reheat the sauce and prepare the asparagus.
- 16 ounces asparagus
- ¼ cup sugar
- ¼ cup salt
- Smoked sea salt, to taste
- Extra-virgin olive oil, to taste
- Pepper, to taste
In a pot, combine 1 gallon of water, sugar, and salt and heat until boiling. Fill a separate bowl with ice water. Add asparagus to the boiling water and blanch by cooking them until they turn bright green, about 2 to 3 minutes. Remove the asparagus from the boiling water using a slotted spoon and immediately place in the ice bath. Dry the Asparagus and rub with extra-virgin olive oil, smoked sea salt, and pepper. Heat a grill or grill pan to medium-high heat, and grill the asparagus for a few minutes or until desired doneness.
Pairing: Bulliet Bourbon Manhattan