Naeim Darzi

8 RECIPES

Bringing fine dining to home kitchens

July 4Th Special: Steak Au Poivre, Completos, Brussel Sprouts, Stuffed Strawberries

American favorites with a French and Chilean twist are a perfect way to celebrate Independence Day in the United States.

Turn mealtime into a joyful experience
LEVEL: MEDIUM
TIME: 1 hr 15 min
SERVING: 5 People
INGREDIENTS:
  • Dessert
  • 1 count Mascarpone Cheese
  • 1 tbsp Sugar
  • 1 tsp Vanilla Extract
  • 0.5 cup Heavy Cream
  • 1 tbsp Sugar
  • 5 large Strawberry
  • 5 large Blueberries
  • 1 cracker Graham Crackers
  • Hot Dogs
  • 1 large Tomato, Diced
  • 2 pinch Sea Salt
  • 2 medium Avocado
  • 1 large Lime
  • 2 pinch Sea Salt
  • 0.5 tbsp Avocado Oil
  • 3 count Hot Dogs
  • 3 count Hot Dog Buns
  • 3 tsp Mayonnaise
  • 0.5 cup Mozzarella Cheese
  • 1.5 tbsp Gruyere Cheese
  • Steak
  • 0.25 cup Peppercorns
  • 2 slice Rib Eye Steak
  • 4 tbsp Avocado Oil
  • 1.5 tsp Sea Salt
  • 2 clove Garlic
  • 5 tbsp Butter
  • 2 sprig Rosemary
  • 4 sprig Thyme
  • 1.5 oz Shallots
  • 2 tbsp Butter
  • 3 tbsp Cognac
  • 1 cup Beef Stock
  • Vegetable
  • 3 cup Brussel Sprouts
  • 1 cup Sauce Heavy Cream
  • 0.2 tsp Sea Salt
  • 1 tbsp Butter
  • 3 oz Lemon
LET'S START
Step 1 [Dessert]
Step 1 [Dessert]
Step 1 [Dessert]
In a medium bowl, add mascarpone cheese, and whip on low with a hand mixer. Add one tablespoon sugar and vanilla, and whip to mix them, set aside.
Step 2 [Dessert]
Step 2 [Dessert]
Step 2 [Dessert]
In a medium bowl, add cream and whip on low with hand mixer until it forms soft peaks. Add 1 tablespoon of sugar and continue to whip until texture is smooth. With a spatula, add a portion at a time of the whipped cream into the bowl of whipped cheese, mix well. Transfer the mix into a piping bag with a closed star tip.
Step 3 [Dessert]
Step 3 [Dessert]
Step 3 [Dessert]
To prepare the strawberries, cut the strawberry stems, then cut an X starting at the top, but don’t cut completely down. Slightly open the strawberries and use the piping tip to slowly fill the strawberries. Top with a blueberry and decorate with a few pieces of crushed graham cracker. Transfer the strawberries to a plate, and place in the refrigerator.
Step 1 [Hot Dogs]
Step 1 [Hot Dogs]
Step 1 [Hot Dogs]
To prepare for the hotdogs, first remove the tomato stem, cut tomato in half, and remove the meat of the tomato. Then cut each tomato in half and julienne into fine dices. Sprinkle with 2 pinches of sea salt. Transfer into a bowl, set aside.
Step 2 [Hot Dogs]
Step 2 [Hot Dogs]
Step 2 [Hot Dogs]
Next, cut the avocado in half, remove the seed, and add the avocado meat to a bowl. Then cut the lime in half, squeeze a good amount of lime juice into the bowl and season with salt. Mash the avocado mix with a potato masher.
Step 3 [Hot Dogs]
Step 3 [Hot Dogs]
Step 3 [Hot Dogs]
In large skillet, heat 1/2 tablespoon of avocado oil, add the hot dogs and keep the heat on medium high. Once the hot dogs are almost done, open the hot dog buns and fry them in the skillet until slightly toasted. Put the hot dogs in the buns.
Step 4 [Hot Dogs]
Step 4 [Hot Dogs]
Step 4 [Hot Dogs]
Dice tomato. Layer the avocado and diced tomato over hot dogs. Sweeze mayo from a piping bag on top of tomatos. Add fresh grated mozarella and grate Gruyere cheese on top.
Step 1 [Steak]
Step 1 [Steak]
Step 1 [Steak]
To prepare the steak, place steak outside of refrigerator for half hour. In meantime, place 1/4 cup of peppercorns inside a paper towel, crush them with the bottom of a saucepan, and place in a small bowl, set aside.
Step 2 [Steak]
Step 2 [Steak]
Step 2 [Steak]
Drizzle oil all over the steaks, lightly rub it on both sides. Add salt and the crushed pepper on all sides and rub into the steaks. Next, heat on high cast iron pan until it's absolutely hot. Put in the steaks, and sear on both sides. Turn the heat to medium high to let it slowly cook. Add garlic, butter, thyme, and rosemary. Flip the steaks, and take the steak out when it's medium rare. Discard the fat from the pan.
Step 3 [Steak]
Step 3 [Steak]
Step 3 [Steak]
In cast iron pan, heat pan until it's absolutely hot. Put in the steaks, and sear on both sides. Turn the heat to medium high to let it slowly cook. Add garlic, butter, thyme, and rosemary. Flip the steaks, and remove the meat when it's medium rare. Discard the oil in the pan.
Step 4 [Vegetable]
Step 4 [Vegetable]
Step 4 [Vegetable]
While steaks are cooking, prepare brussel sprouts. In large sauce pan, heat water and sea salt. Cut brussel sprouts in half, add to the boiling water and let it simmer for about 5 minutes. Transfer the brussel sprouts to an ice bath, set aside.
Step 5 [Vegetable]
Step 5 [Vegetable]
Step 5 [Vegetable]
For sauce, cut the shallot in half, peel, and mince. Heat the same cast iron pan over high heat, add butter and shallots, stir until fragrant. Pour in a shot of cognac then flambé. Add beef stock, let it simmer until the soup is almost reduced by half, then add heavy cream. Let it simmer until reduced by half. Add salt and butter. Cut the lemon in half and squeeze the lemon juice into the sauce through a strainer. Then filter the sauce and pour it to a bowl.
Step 6 [Vegetable]
Step 6 [Vegetable]
Step 6 [Vegetable]
Pour the sauce on top of the steaks, and you're ready to celebrate!