Pan Seared Pepper Dough Mezzaluna with Sliced New York Strip Steak and Demi Glace
Strip steak is a popular cut of beef found in the US. New York Strip is a boneless cut of the strip loin cut into steaks whereas the also well-known Kansas City Strip has the bone still attached. This cut is also featured as part of the Porterhouse or T-bone cut where the bone separates meat from the strip and tenderloin.
Ingredients
- 20 Spinach and Cheese with Pepper Dough Ravioli
- 16 oz NY Strip steak
- 2 cups reduced veal stock (demi)
- 1 ea shallot
- 1 cup mirepoix
- 1 cup red wine
- 2 Tbsp butter
- TT Parmigiano Reggiano (grated)
- TT olive oil
Directions
Prepare the demi-glace by caramelizing the vegetables in butter. De-glaze with red wine and reduce 3/4. Add the reduced veal stock and reduce further until a slightly thick consistency has been reached. Strain vegetables from the sauce and reserve. Season and cook steak to medium rare. Let rest after cooking. Pan sear the thawed ravioli on both sides in olive oil until warmed through. Plate with thinly sliced steak, demi sauce finished with butter, and Parmigiano Reggiano.
