Pan Seared Coulotte with Southern Comfort Sides

Beef Up Your Menu

New cuts of meat topped NRA’s “What’s Hot” culinary forecast for 2018. Maines can help your operation adjust to serving these cuts with innovative custom butchers. Indian Ridge Beef Coulotte is easy to prepare and perfect for menu presentations similar to sirloin steak. Coulotte is a lean meat known for being one of the top ten most tender cuts of beef.

Carving stations are great options for showcasing new cuts. Combining your meats with comforting, buffet style sides allows for a custom dining experience with visual appeal. Below, we pair our coulotte with southern inspired sides and dual BBQ sauces for a trendy, hearty meal your guests won’t soon forget.

 

 

Pan Seared Coulotte with Southern Comfort Sides
Pan seared beef coulotte with mac and cheese, braised collard greens, apple-chipotle BBQ sauce, Carolina BBQ aioli, and maple-bacon cornmeal biscuits.
Servings
6
Servings
6
Pan Seared Coulotte with Southern Comfort Sides
Pan seared beef coulotte with mac and cheese, braised collard greens, apple-chipotle BBQ sauce, Carolina BBQ aioli, and maple-bacon cornmeal biscuits.
Servings
6
Servings
6
Ingredients
Braised Greens with Pickled Shallots
Carolina BBQ Aioli
Maple-Bacon Cornmeal Biscuits
Servings:
Units:
Instructions
Coulotte
  1. Rub all sides of the coulotte with the steak seasoning; let rest 15 minutes.
  2. In a sauté pan heat oil over medium-high heat. Sear the coulotte on all sides until golden brown.
  3. Place coulotte on sheet tray with a rack; roast in 425°F oven until internal temperature reaches 125°F. Let rest 10 minutes.
Mac and Cheese
  1. Combine breadcrumbs and oil in bowl; transfer to sheet tray and bake 5 minutes or until light brown
  2. Heat covered sauce pot of salted water to boiling over high heat. Add rotini and cook as label directs; drain and return to sauce pot.
  3. In a sauté pan, heat butter over medium-high heat. Whisk in garlic and flour; cook 3 minutes or until lightly browned. Whisk in half and half, salt, nutmeg and pepper; cook 4 minutes or until smooth and slightly thickened. Stir in cheeses; cook 2 minutes or until smooth, stirring frequently.
  4. Fold cheese mixture into rotini. Transfer mixture to desired baking dishes; top with breadcrumbs and bake for 30 minutes or until heated through. Garnish with chives. Yield: 7 cups.
Braised Greens
  1. To pickle the shallots, combine vinegar, water, 2 teaspoons salt and sugar in saucepan; bring to a boil. Remove from heat; add shallots and thyme. Refrigerate.
  2. Drain shallots; remove thyme. In a sauté pan over medium heat, add bacon fat and cook 1 minute. Add garlic; cook 1 minute or until light brown. Add shallots; cook 2 minutes. Add greens and stir to combine; cook 15 minutes or until tender. Stir in 2 teaspoons salt and pepper. Yield: 3 cups.
Apple-Chipotle BBQ Sauce
  1. In a sauté pan, heat oil over medium heat. Add the onion, garlic and ginger; cook 4 minutes. Add apple, mustard, coriander and allspice; cook 10 minutes or until apple is soft. Add vinegar, brown sugar, and chipotle pepper; reduce by one-third. Add ketchup, molasses, Worcestershire, and beef base; cook 25 minutes.
  2. Leave sauce as is or purée in blender for a smoother texture. Yield: 2 cups.
Carolina BBQ Aioli
  1. In a sauté pan, heat oil over medium heat. Add the shallots, thyme, Cajun seasoning, garlic powder and paprika; cook 5 minutes. Add mustard, vinegar, honey, and Tabasco; simmer and reduce by half. Remove from heat and let cool.
  2. In a bowl, combine reduction with mayonnaise. Yield: 2 cups.
Maple-Bacon Cornmeal Biscuits
  1. Combine flour, cornmeal, baking powder, pepper, baking soda, and salt in a bowl. Add butter and work into flour until pea-sized crumbs form. Make a well in the center.
  2. Whisk egg, buttermilk, and 1/3 cup maple syrup in a bowl. Pour wet mixture into well of the dry ingredients; sprinkle bacon and green onion on top. Work the mixture with your hand until just combined and the dough begins to pull away from the sides of the bowl.
  3. Liberally sprinkle a work surface with cornmeal. Turn the dough out onto surface and sprinkle with cornmeal. Pat dough out into ½-inch-thick circle; fold in half and pat out to ½-inch-thick circle again. Repeat this process 4 times, using more cornmeal as necessary.
  4. Pat dough out to ¾-inch-thick circle. Using a floured 2-inch circle cutter, cut out biscuits and place on parchment-lined sheet tray. Brush the tops liberally with remaining maple syrup. Gather remaining scraps, knead and pat out to ¾-inch-thick circle; repeat process. Bake in a 400°F oven on top rack for 17 minutes or until golden brown. Yield: 13 (2-inch) biscuits.
To Serve
  1. Place Mac and Cheese, Braised Greens, Apple-Chipotle BBQ Sauce, Carolina BBQ Aioli, and Maple-Bacon Cornmeal Biscuits in desired serving dishes. Place meat on wooden cutting board. Serve buffet style, slicing meat for each guest.

Leave a Reply

Your email address will not be published. Required fields are marked *

*