Fiesta Bowl menu at the Phoenician

Executive Chef of the Phoenician, Frank Belosic, shares a recipe for Roasted Filet of Beef accompanied by  Horseradish Veal Glaze Carrot Puree, Haricot Verts, Blistered Cherry Tomatoes Potato Au Gratin.

Fiesta Bowl Invitational  - December 31, 2012

Final Menu Proposal:

RECEPTION
Brie Crostini with Apple Chutney and Walnut  
Portobello Mushroom Empanada
Coconut Lobster Tail

DINNER
Salads
Salad of Petite Greens
Arizona Tomatoes, Fresh Mozzarella, Basil Pesto & Herb Crostini
White Balsamic Vinaigrette

Entrées

Roasted Filet of Beef, Horseradish Veal Glace
Carrot Puree, Haricot Verts, Blistered Cherry Tomatoes, Potato Gratin

Vegetarian Entree
Eggplant Parmesan
Penne Pasta with Marinara and Grilled Vegetables

Asiago Cheese & French Phoenician Dinner Rolls & Butter

Dessert Stations
Assorted Mini Desserts and Lollipops
Raspberry Opera, Chocolate Mousse Cups, Lemon Cream Cake, Fruit Tartlets
Chocolate Flourless Cake

Fiesta Bowl Invitational                                                            
New Year's Eve
7:00 p.m. - Midnight at The Phoenician
http://invitational.fiestabowl.org
Tickets are still available


Horseradish Veal Glace

Wine - red, cabernet - 8 oz
Thyme, fresh - .5 oz
Veal broth or Beef broth - 1 qt
Shallots, peeled, sliced .5 oz
Prepared horseradish - 1 oz (or to your taste)
Salt & pepper - to taste

Method

1.    Bring wine to a boil, simmer and reduce by ½.
2.    Add stock, thyme and shallots. Let reduce by ½.
3.    Strain liquid. Add prepared horseradish and season.


Au Gratin Potatoes


Heavy cream - 6 oz
Boursin "garlic & herb" cheese - 3 oz
Butter, unsalted - ¼ oz
Idaho potato, peeled, thinly sliced - 2.5 pounds
Parmesan cheese, grated - ½ cup
Salt & pepper - to taste


Method

1.    Heat braising pan and melt butter.
2.    Add potatoes, sauté for 1 minute.
3.    Add heavy cream, Boursin cheese and melt.
4.    Season to taste.
5.    Lay potatoes into an oiled (or use a pan spray) casserole dish.
6.    Spread out evenly, top with parmesan cheese.
7.    Cook in a 280 degree oven until you can easily slide a knife through potatoes. (about 1:30 - 2:00 hours).
8.    Serve from the pan or chill overnight, cut into squares and reheat when ready to serve. It will take 20-30 minutes to reheat.


Carrot Puree

Whole peeled carrots - 6 oz
Ginger, fresh, peeled, minced - 1 oz
Whole milk - 2 oz
Butter, unsalted - 1 oz
Salt & pepper - to taste


Method

1.    Cut carrots into uniform sizes for even cooking.
2.    Cover carrots with water and bring to a boil, let simmer until fork tender.
3.    In separate pan heat milk, butter and ginger. Let simmer until flavor has infused into milk, remove from heat.
4.    When carrots are ready strain, transfer to a blender and add warm milk mixture.
5.    Puree until smooth, season and serve.


Haricot Verts are roasted with oil and seasoned.
Blistered tomatoes are roasted with oil and seasoned.
Roasted filet of beef is seasoned, seared in a hot pan with oil and then roasted in a 400 degree oven