Recipe courtesy of Dickie Brennan's Steakhouse
Episode: New Orleans
House Fillet
Total:
2 hr 15 min
Active:
1 hr 5 min
Yield:
2 servings
Level:
Intermediate
Total:
2 hr 15 min
Active:
1 hr 5 min
Yield:
2 servings
Level:
Intermediate

Ingredients

Creole Seasoning:
  • 1/2 cup kosher salt
  • 1/4 cup granulated garlic 
  • 1/4 cup granulated onion 
  • 2 tablespoons paprika 
  • 4 teaspoons cayenne pepper 
  • 1 teaspoon freshly cracked black pepper 
Creamed Spinach:
  • 2 ounces unsalted butter
  • 2 ounces all-purpose flour 
  • 2 cups whole milk, warmed
  • 6 ounces fresh or frozen spinach
  • Creole seasoning
Pontalba Potatoes:
  • 1 medium potato
  • Vegetable oil, for frying
  • 1 tablespoon unsalted butter 
  • 1 1/2 teaspoons chopped garlic
  • 1 1/2 ounces white onion, sliced
  • 1 ounce wild mushroom mix, such as shiitake, crimini or oyster
  • 1 ounce tasso ham, small diced 
  • 1/2 ounce green onion, finely chopped 
House Fillet:
  • Two 4-ounce fillets
  • Creole seasoning
Fried Oysters:
  • Oysters, shucked
  • Cornmeal, for dipping
  • Worcestershire sauce, for serving

Directions

For the seasoning: In a large bowl, mix together the salt, garlic, onion, paprika, cayenne and black pepper.

For the creamed spinach: In a medium saucepan set over medium-low heat, melt the butter. Add the flour and stir until smooth. Increase the heat to medium and stir until the mixture turns a light golden color. Add the warm milk and cook, whisking continuously, until very smooth, 10 minutes.

Wilt the spinach if using fresh or cook the spinach and squeeze out all of the excess water if using frozen. Fold the spinach into the sauce. Season with the Creole seasoning and keep warm over low heat until ready to use.

For the potatoes: Preheat the oven to 350 degrees F. Bake the potato until cooked through, 50 minutes.

Cool the potato to room temperature, then peel and dice into 1/4-inch cubes.

In a large pot, preheat enough oil to cover the potatoes by an inch to 350 degrees F. Add the potatoes and fry until golden brown, about 4 minutes. Remove the potatoes from the oil using a slotted spoon and set aside on paper towels to drain.

Melt the butter in a saute pan and add the garlic; cook until lightly toasted. Add the onions and saute until translucent. Add the mushrooms and tasso, and saute until the mushrooms are tender. Add the fried potatoes and toss all ingredients to mix well. Season with the Creole seasoning. Finish with the green onion.

For the steak: Bring the steak to room temperature. Preheat the broiler.

Sprinkle the steak with the Creole seasoning on all sides. Cook the steak under the broiler until the meat bounces back when you poke it for medium. Rest the steak for 10 minutes.

For the oysters: Preheat the deep fryer. Toss some oysters in the cornmeal, coating completely. Put the oysters in the deep fryer and cook until golden brown and they float to the top, about 3 minutes, and then drain the oysters on paper towels.

Spread the creamed spinach evenly in a circle on each serving plate. Spoon the potatoes in the center of the plate. Place the fillet on top of the potatoes. Arrange the fried oysters around the fillet and serve with the Worcestershire sauce. Bon appetit!

Cook's Note

Start with good quality meat. Prime beef is expensive and can be hard to find. "Choice" meat is a great alternative for home cooking. Look for steaks with a good amount of marbling. If you need help, ask your butcher. They know the good stuff. Letting the meat come to room temperature before cooking will shorten the cook time and help ensure a more evenly cooked, juicy piece of meat.

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