PAN SEARED STEAK WITH STRAWBERRY COMPOTE AND POTATO CRISPS
Ingredients
5 oz filet of shoulder or your choice steak
1 tspn ground fresh coffee
1 tspn cracked black pepper
½ tspn garlic powder
zero fat spray
Additional Ingredients for steak pan
2 tbspn julienne red pepper
2 tbspn julienne green zucchini
2 tbspn julienne red onion
1 tbspn minced garlic
STEAK PREPARATION
Mix all seasonings and dust steak to cook. Place all veggies in pan and sear with steak till brown.
STRAWBERRY COMPOTE
Ingredients
2 tbspn fresh strawberries
1 tbspn natural honey
1 tbspn diced red onion
1 tspn black pepper
2 tbspn natural apple sauce
1 tbspn red wine dry
1 tspn tarragon diced fine
COMPOTE PREPARATION
Place onion, strawberries, garlic and pepper in a small saucepan and place on low heat, add honey and half tarragon. Stirring constantly blend all into a consistent sauce allowing berries to break down naturally. Deglaze with red wine. Add apple sauce and ½ tarragon and remove from heat. Hold sauce to serve.
POTATO CRISPS
Ingredients
1 small fresh potato sliced into ¼” slices.
¼ tspn white pepper
½ tspn garlic powder
½ tspn onion powder
½ tspn black pepper
½ tspn dry basil
½ tspn dry parsley
Zero fat spray
2 tbspn fat free cream cheese
2 tbspn fat free sour cream
1 tspn diced fresh green onion
POTATO CRISP PREPARATION
Blend all seasoning in small mixing bowl till consistent. Spray potato slices with zero fat spray. Sprinkle seasoning on potato slices and place that side down on a zero fat sprayed saute pan on medium high. Brown for two minutes per side and turn heat off while holding potatoes in pan for plating. Mix cream cheese with sour cream and dry basil. Garnish with green onion and place a small dollup of mixture on top of each slice of potato when on plate.
