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Seared New York Strip with pepper jelly demi and braised kale

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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

  • 4 8 oz. New York strip
  • 1 red bell pepper
  • 2 green bell pepper
  • 1/2 red onion
  • 2 T. minced garlic
  • 2 cups water
  • 1 1/2 cup white balsamic vinegar
  • 2 cups sugar
  • 2 T. crushed red pepper
  • 2 1/2 T. pectin
  • 2 cups demi
  • 4 cups chopped kale
  • 1 T. garlic
  • 1/2 cup chicken stock
In a small pot, sweat out all of the vegetables then add water, vinegar, sugar and pectin. Simmer for five minutes then add demi. Simmer for another 10 minutes and season with salts and pepper.
In a small saute pan, start to saute the kale in some oil for two minutes. Add garlic and stock then allow to cook down until almost all of the stock has cooked out. Season with salt and pepper.

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.



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