Posted: Jul 30, 2014 5:21 PM by Amanda Stevenson
Updated: Jul 30, 2014 5:21 PM
BATON ROUGE - Galatoire's Bistro Executive Chef Kelley McCann visited the kitchen on this afternoon's News 2 at 4 to create a dish of seared New York strip over braised kale that is as palatable as it is pretty.
The chef starts with a seared NY Strip and then gets to preparing the kale which he says has a great flavor, color and texture.
He finishes the dish with a pepper jelly and demi-glace. Here's the recipe:
Seared New York Strip with Pepper Jelly Demi over Braised Kale
In a large saute pan, add small amount of oil and put on medium high heat. Season steaks with salt and pepper then sear in pan for four minutes on each side. Finish in the oven for preferred temperature. On four plates, place some kale down then top with steaks and sauce.