Seasons of Coeur d’Alene Bar and Grill
Chef Scott Miller built an early foundation in French cuisine at his parents’ restaurant. He believes, “the best dishes come together out of love, caring and simple ingredients.” Chef Scott takes every opportunity to create a dining experience that will leave you “Scotty-fied.”
Top Sirloin Steak
» 2 ea top sirloin center cut steaks
» 1⁄2 tsp steak seasoning
» 1 tsp clarified butter or vegetable oil
» 4 ounces Chatteroy Farms Coffee & Cocoa nib Chèvre
» 1⁄2 tbsp balsamic reduction(Both the Chèvre and balsamic reduction are available at your favorite specialty market)
» 2 servings of your favorite mashed potatoes
» 2 servings of your favorite vegetables (We’ll use steamed asparagus and Washington chanterelle mushrooms)
Story continues after a quick message from our sponsor below.
Directions
Pre-heat oven to 350*
Heat a sauté pan with the clarified butter until hot. Season the steaks and place them carefully in the hot pan to sear. When nicely browned on one side, turn steaks over and place pan with steaks in the oven. Cook to desired temperature. At this point, flip the steaks and top each steak with 2oz. of the Chèvre cheese. Return the pan to the oven for 1-2 minutes to soften and melt the cheese.
When perfectly done, plate steaks with the potatoes and vegetables. Drizzle balsamic reduction to complete the perfection. Enjoy!
As Featured In: Winter/Spring 2015