Chef Guzman’s dish includes: Rosewood New York Strip, Pecorino Polenta, Roasted Baby Carrots, Sugar Snap Peas, Heirloom Tomatoes, Parsnip Puree, Demi-Glace.
Pecorino Polenta Ingredients:
- 1 cup Whole Milk
- 1/3 cup chicken broth
- 1/8 teaspoon salt
- 1/3 cup dry instant polenta
- 1/4 cup (1 ounce) grated fresh Pecorino Romano Cheese
Combine milk, broth, and salt in a small saucepan; bring to a boil. Gradually add polenta, stirring constantly with a whisk. Cook 1 minute or until thick over medium heat, stirring constantly. Remove from heat; stir in cheese. Serve immediately.
Parsnip Puree Ingredients:
- 1-pound parsnips, peeled, thinly sliced
- 2 garlic cloves thinly sliced
- ½ cup heavy cream
- ½ cup whole milk
- 2 tablespoons unsalted butter
- Kosher salt
Bring parsnips, garlic, cream, milk, and butter to a boil in a medium saucepan. Reduce heat, cover, and simmer until parsnips are very soft, 10–15 minutes. Uncover and cook until liquid is reduced by half, about 5 minutes; season with salt. Purée in a blender until smooth.
Purée can be made 1 day ahead. Let cool; cover and chill. Reheat over medium-low, stirring often.
ABOUT & HISTORY OF WAGYU KOBE BEEF
Kobe beef, originating in Kobe, Japan, refers to meat from Wagyu cattle. “Wa” means things that are Japanese and “gyu” means cattle or beef. One reason Kobe beef is so desired is because of the high level of marbling in the meat. Kobe beef can be found in American restaurants, but Kobe-style beef is also available in the U.S. Kobe-style beef comes from Wagyu cattle cross-bred with Angus cattle and was created to meet consumer demand.
Amarillo Country Club