How To Cook Steak

Legendary Las Vegas restaurateur and chef, Andre Rochat, loves to go salmon fishing in Alaska. To be more specific - Andre comes to the Driftwood Lodge in SE Alaska, where I've been the executive chef for the last 12 seasons. So, Andre makes me nervous, of course. Wouldn't you be nervous - when a master in your field is looking over your shoulder?

Chef Andre is one of most gracious and generous persons I've ever met. He eats my food, and sometimes he even gives me a little compliment on it. But listen to this! Every year, he brings along for his one-week stay - 50 pounds of the very best imported French cheeses, a dozen huge loaves of his own French sourdough country bread, truffle pates, salamis, chocolates, and two whole boneless rib-eyes of prime quality grade. Unbelievable!

On the last evenings of his week-long fishing vacations, Chef Rochat always cooks a perfect rib-eye steak dinner for us, complete with his masterpiece French onion soup as a starter.

For the last six years, this was the best meal I've had all year long.

Andre likes it big - for his guests. After covering the steaks on both sides with crushed black pepper, the chef "pounds" the meat lightly through a plastic bag to secure the seasoning.

Meanwhile, we prepare the potatoes au gratin by layering sliced russets with shredded Gruyere cheese, flour sprinkles, salt and pepper. Whisk together milk, cream, eggs, and a bit of nutmeg. Fill the pan with this custard mix and top it off with a thick layer of more shredded cheese. Bake at 350 degrees F for about 90 minutes.

After searing the steaks, Chef Andre deglazes the pan with bourbon. Then he adds a generous amount of heavy cream and lets this reduce by one third, adjusting the seasoning with salt and pepper.

"Mushrooms provencal" is a wonderful side dish for our steak dinner. Chopped shallots, garlic, and lots of fresh parsley - sauteed and combined with quartered white mushrooms.

Andre always makes his own beef stock for his great onion soup. He simmers the trimmings from the whole ribeye together with peppercorns, bay leaf, garlic, celery, and carrots. He uses about 12 thinly-sliced onions and fries them slowly in butter and oil, until they are soft and a bit caramelized. Thick slices of pan-fried French country bread are perfect as "croutons" for this soup. Topped with shredded French Gruyere cheese and "baked" with the soup in the oven, these croutons soak in all the goodness of the stock and add richness and substance to the dish.

Right before serving, Chef Andre Rochat swirls egg yolks into some good port wine and carefully stirs this mixture into the soup. Our guests are elated!

We cleaned up the tables in my small Alaska lodge kitchen to create a serving area for 24 plated steak dinners.

And for dessert, I made a scrumptious Pear Almond Tart!

Currently, Chef Andre Rochat owns 3 top French restaurants in Las Vegas. His food emporium includes also French bakeries and fine chocolate companies. Here's a sample of the "Alize" dinner menu:

ENTREES

Sautéed Veal Tenderloin with Braised Veal Shank
Truffled Pistachio Sausage, Sautéed Broccolini, Roasted Garlic and Polenta
Pinot Noir Sauce
44

Pan Roasted Free Range Chicken Breast
Savory Bread Pudding, Smoked Bacon, Button Mushrooms and Red Pearl Onions
Roasted Chicken Jus
36

Pan Seared Muscovy Duck Breast and Medjool Date Stuffed Duck Leg
Hazelnut Duck Pâté, Celery Root, Haricots Verts, Golden Raisins and Walnuts
Maple Browned Butter Sauce
42

Filet Mignon à la Rossini
Seared Duck Foie Gras, Crisp Potato Croquette, Asparagus, Caramelized Onions
Armagnac and Truffle Sauce
58

Grilled Rib Eye
Parmesan and Sweet Potato Gratin
Honey Glazed Turnips and King Oyster Mushrooms
Horseradish Beef Jus
52

Roasted Colorado Rack of Lamb
Braised Lamb Shoulder en Croûte, Caramelized Fennel
Braised Rutabaga and Chanterelle Mushrooms
Chestnut Foie Gras Sauce
52

Sautéed Kurabota Pork Chop with Melted Saint André Cheese
Roasted Jewel Yams, Braised Salsify and Fuji Apples
Pommes Glace
38