I DO NOT KNOW ANYTHING BETTER AND TASTERY FRIED ON THE COAL OF MEAT, AND THERE IS HOW TO PREPARE ONE OF THE SIMPLEST SIMPLE DISHES, FOR ME LONG TIME REMAINS UNSOLVED OPEN. MY STEAKS WAS GIVEN OR TOO DRY OR UNFUSED. Therefore, when the offer came to attend a lesson in culinary skills in a new steak house, I could not ignore it.
The restaurant, which I visited during the day, pleasantly impressed me with the amount of light that filled a spacious room through panoramic windows. Spotted cow skins on a wooden floor gave it a traditional touch and emphasized its "meat" purpose.
Light stone wall decoration created a feeling of warm cleanliness and comfort. With a team of “students”, led by the chef of the Rixos Dubai Palm hotel and the chef of the Chef's Steak House restaurant, we headed into the kitchen, where I was initially disappointed - there was no coal, the food was cooked on a gas stove!
But then I was even delighted with this circumstance - you can’t make a fire at home, and I have an electric grill in general, so the training will be adapted to home conditions.
First of all, we selected the right piece of meat for the Tenderloin steak - a round beef fillet cut across the muscle fibers from the lumbar region. I usually prefer “Rib Eye” for its juiciness, but this time we settled on a dietary option. They cut off about 4 cm from the common piece, and then everything was quickly: with a soft brush, grease the fillet with olive oil on one side, lightly season with coarse salt and throw it on a well-heated frying pan - my house is cast-iron, with "ribs", and in this case - a plate- grill. During frying, gently grease the other side, salt and turn over. For average roasting, it takes no more than 5 minutes on each side, after which the steak moves to the preheated oven, where it is cooked for about another 5 minutes. You can immediately throw on your grill your favorite vegetables for a side dish ... and so, in just 15 minutes we get a tasty, nutritious and, oddly enough, enough diet dish!
It is important that the pan is well preheated, but not smoked, otherwise the crust threatens to burn, and in the oven you can cover the meat with foil so that it “fumes”, however, the temperature should not be too high. The main thing in cooking the steak is not to overdo it!
The chef of the Chef's Steak House restaurant, of course, complemented the steak with fragrant pepper sauce and a side dish of the most delicate mashed potatoes, but I preferred to leave a place in the stomach for a hot delicacy - foie gras.
Cooking the liver (in our case, duck) is even easier than meat - just lightly fry it on both sides and bring to readiness under the “cap”. From a rather impressive segment, a small piece remains in the pan, which immediately before serving, still hot, must be powdered with Fleur de Sel salt flakes - under the influence of heat, it quickly seeps into the most tender slice of the liver. So that after just a few minutes it does not melt in your mouth, it will not hurt to garnish this dish in the form of apple-celery puree with rhubarb sauce, which is much more difficult to cook.
Complement the taste of mango salsa.
Mango Salsa
The ingredients
Per serving:
- 35g peeled mango
- small amount of red onion and green onion
- lemon juice
- olive oil
- salt and pepper to taste
Cooking method:
- Dice the mango, mix with a small amount of finely chopped red onion, sprinkle with green onion and season with lemon juice, olive oil, salt and pepper to taste.
- Serve foie gras and side dishes to be warm.
Apples and Celery Puree
Ingredients
Per serving
- 50g green apple
- 60g celery
- 10g milk
- 4g cream
- 10g butter
- Peel the apple and celery, add milk, cream and bring to a boil.
- Add butter and mix thoroughly.
Rhubarb sauce
Ingredients
Per serving
- 60g rhubarb
- 20g brown sugar
- 1g jalapeno peppers
- 5ml wine vinegar
- 1 g of fresh ginger
- Peel rhubarb, cut into small pieces, mix with sugar, pepper, wine vinegar and ginger.
- On low heat, for 4 hours, cook until liquid sauce.
After a cooking lesson under the guidance of the best chefs from Turkey, we enjoyed our own prepared meat and not only dishes with a glass of excellent wine. I don’t know what this restaurant is in action in the evening, but a delicious lunch with a beautiful view of the beach window from the Rixos Hotel after "working" in the kitchen gave me indescribable pleasure.
One more steakhouse in Dubai has become more, and whether this place is better than others (or not) is up to you ...
Hotel: Rixos Dubai Palm Hotel
A restaurant: Chef's steak house
Kitchen: european
Music: live music, jazz
Table reservation by phone: 04 457 5454
