Chef's Special

Ingredients

• 4 portions of premium protein
• 2 cups seasonal vegetables
• 1 cup quality stock
• 1/2 cup white wine
• 4 tbsp butter
• Fresh herbs (thyme, rosemary, parsley)
• 2 shallots, minced
• 3 cloves garlic, minced
• Salt and pepper to taste
• Finishing oil

Instructions

1. Season your protein generously with salt and pepper. Let it come to room temperature.
2. Prepare your mise en place—have all vegetables prepped and ingredients measured before you begin cooking.
3. Heat a heavy-bottomed pan over medium-high heat. Add a neutral oil with a high smoke point.
4. Sear the protein, developing a golden crust. Don't move it too early—let it release naturally from the pan.
5. Remove protein and let it rest. In the same pan, sauté shallots and garlic until fragrant.
6. Deglaze with white wine, scraping up the fond (browned bits) from the bottom of the pan.
7. Add stock and reduce by half. This concentrates the flavors.
8. Meanwhile, in a separate pan, cook your vegetables until tender but still vibrant.
9. Finish the sauce by whisking in cold butter, one tablespoon at a time, creating a silky emulsion.
10. Plate using the techniques from the Gourmet Plating recipe: sauce base, protein slightly off-center, vegetables artfully arranged, fresh herb garnish, and a drizzle of finishing oil.