Chef Alec Tompkins is a Coeur d’Alene local. He started his career in the industry as a Dish Washer at age 16. “I’ve never attended a culinary school,” he says. He just continued to work his way up. The following recipe is a collaboration between Chef Alec and Satay owner, Rob Elder, in an attempt to tantalize your palette with a steak recipe like no other.
Marinade:
» 4 oz Fresh Peeled Garlic
» 4 oz Yellow Onions, diced
» 1 oz Fresh Ground Black Pepper
» 32 oz Ponzu Sauce
» 32 oz Canola Oil
Mix all together, place in refrigerator
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Yukon Gold Gratin Potatoes:
» 2 lbs Yukon Gold Potatoes, thinly sliced
» 4 oz Shredded Fontina Cheese
» 4 oz Shredded Gruyere Cheese
» 2.5 oz Heavy Cream
» 1 oz Unsalted Butter
» Pinch of Fresh Rosemary
» Salt, Pepper, Garlic to taste
Layer potatoes cover each layer with ingredients. Repeat process until all potatoes have been used. Cover cook in oven at 350 for 45 to 60 minutes. Remove from oven cool and cut into desired shape.
Steak:
» 10 oz Center Cut Prime Filet Mignon
Hand cut tenderloin, marinade for 24 hrs. Cook on char broiler or barbeque to desired temperature. Prepare Yukon gold gratins in oven for ten minutes or until desired temperature. Sautee baby vegetables in garlic, butter & white wine. Enjoy!
As Featured In: Winter/Spring 2015
1 Comment
We had a wonderful dinner at Satay. Coconut shrimp that actually tasted of coconut! Very rare. The Fondue was magnificent, couldn’t get enough. Our waitress as well as the rest of the staff were beyond excellent. Lovely atmosphere, comfortable booths (not those vinyl covered planks) and subdued (not dark) lighting. Finally a place to go in Coeur d’Alene not designed by an amateur.