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Bistro Steak Diane Banana Foster Chocolate and Fruits Flambé

BROADCAST DATE: 05/11/03

Bistro Steak Diane
From the Kitchen of: The Bistro at Century Center
Chef/Owner Ben Wong and Executive Chef Rodney Uyehara

8 oz. prime grade tenderloin (cut in tournedos)
2 Tbs. unsalted butter
1/2 tsp. garlic, minced
1/2 tsp. shallots, diced
1/2 tsp. fresh oregano, chopped
4-5 pcs. morel mushrooms
Madeira red wine
veal stock reduction demi-glace

Sear tournedos, remove from pan. Add unsalted butter, garlic, shallots and oregano to pan. Return tournedos to pan and sear. Flame with cognac. Add morels and demi-glace. Plate and serve.

Banana Foster
From the Kitchen of: The Bistro at Century Center
Chef/Owner Ben Wong and Executive Chef Rodney Uyehara

2 bananas
1 orange
2 Tbs. unsalted butter
3 Tbs. brown sugar
2 Tbs. orange curacao liquer
2 Tbs. banana liquer
2 Tbs. 151 rum
cinnamon, to taste
Haagen-Dazs vanilla ice cream

Add unsalted butter, brown sugar and orange juice to pan. Sauté pieces of banana. Flame with liquers. Serve over Haagen-Dazs.

Chocolate and Fruits Flambé
From the Kitchen of: The Bistro at Century Center
Chef/Owner Ben Wong and Executive Chef Rodney Uyehara

1 c. semi sweet Peter's Chocolate
2 Tbs. unsalted butter
2 Tbs. half and half cream
2 Tbs. dark crème de cacao
2 Tbs. cognac
Haagen-Dazs vanilla ice cream
strawberries, raspberries, pineapple or combination

Place butter, chocolate and liquers in pan. Flame. Add cream. Serve over Haagen-Dazs vanilla ice cream surrounded by berries.