Important resources to help you navigate the coronavirus (COVID-19) pandemic in Wisconsin
Hub for reliable, timely news about COVID-19 pandemic

New York Strip & Short Ribs from Fleming’s Steakhouse

Data pix.

BROOKFIELD -- Fleming's Prime Steakhouse & Wine Bar is hosting "A Leap in Time" wine dinner in celebration of the once-every-four-year-celebration. An extra day of the year to experience dishes that will stand the test of time. The Feb. 29 five-course chef's dinner will be paired with Artemis by Stag's Leap Wine Cellars.

The menu will include:

  • CHILLED SHRIMP SALAD: pineapple, avocado, lavash crisps & sliced jalapeño over arugula
    • PAIRED WITH: STAG’S LEAP WINE CELLARS, AVETA SAUVIGNON BLANC NAPA VALLEY: Expressive aromas of tangerine, lemongrass, nectarine and a hint of grass. On the palate, the wine is fresh and lively with citrus flavors and a touch of orange blossom.
  • SHAVED BRUSSELS CAESAR SALAD: hearts of romaine, shaved brussels sprouts, pickled onions & herb croutons
    • PAIRED WITH: STAG’S LEAP WINE CELLARS, HANDS OF TIME CHARDONNAY NAPA VALLEY: Inviting aromas of pear, pineapple, and orange blossom with a lifted floral note. Medium-bodied, the wine has a soft palate balanced by a pleasant acidity and a subtle touch of oak on the finish.
  • DUCK CONFIT WITH CHERRY DEMI: celery root purée & braised red cabbage
    • PAIRED WITH: STAG’S LEAP WINE CELLARS, HANDS OF TIME RED BLEND NAPA VALLEY: Inviting aromas of blackberry, violet and crème brûlée with hints of white pepper and olive. Medium-bodied, the wine has a lingering, round mid-palate with dark fruit flavors and a touch of chocolate truffle.
  • PRIME NEW YORK STRIP* & BRAISED SHORT RIB: sliced with a cabernet demi, sweet potato gnocchi, mushrooms, spinach & crispy leeks
    • PAIRED WITH: STAG’S LEAP WINE CELLARS, ARTEMIS CABERNET SAUVIGNON NAPA VALLEY: Inviting aromas of ripe raspberry, boysenberry, and dark cherry along with hints of cedar and spice. The mid-palate is pleasant and round with flavors of plum, dark chocolate, dried fruit and a touch of toasted oak.
  • ORANGE OLIVE OIL CAKE: chocolate sauce, toasted hazelnuts & chantilly cream
    For more information visit flemingssteakhouse.com or to make a reservation call Fleming’s at 262-782-9463

If you'd rather stay in, give the New York Strip & Braised Short Rib recipe a shot.

Ingredients

Canola Oil -1 TBSP
NY Strip - 16 oz
Kosher Salt - 1 tsp
Black pepper, ground - 1/2 tsp
Braised Short Ribs - 2 portions
Sweet potato gnocchi (favorite store-bought brand) - 2 cups
Button Mushrooms, sliced - 1 cup
Spinach - 2 cups
Butter - 1 TBSP
Salt - 1/2 tsp
Demi-glace sauce - 4 oz fl

Directions

  • Pre-heat oven to 400⁰
  • Season both sides of steak with Salt & Pepper
  • Heat a sauté pan on medium to hot heat
  • Place Canola Oil in sauté pan
  • Place NY Strip in the pan, sear for 3 minutes until a crust forms
  • Flip steak over, sear for 2-3 minutes
  • Finish cooking the steak in the oven until desired temperature
  • Warm braised short ribs in oven
  • Place butter in a sauté pan on medium heat, add gnocchi, cook for 2 minutes, until golden brown
  • Add mushroom and spinach cook for 3-4 minutes, season with salt
  • Place gnocchi vegetable mixture in the middle of two plates
  • Place a portion of short rib on top of gnocchi
  • Slice the NY Strip into 8 slices
  • Shingle 4 slices on each plate, leaning on the short rib
  • Drizzle demi-glace sauce on each steak

Ingredients for Demi-Glace:

Beef Broth – 2 cups
Red Wine – ½ cup
Rosemary sprig - 1

Directions

  • Place all ingredients in a 1-quart saucepot
  • Bring to a boil, cook until reduced by half and sauce coats the back of a spoon
  • Transfer into a container, hold warm

Braised Short Ribs

Boneless Beef Short Ribs - 16 oz wt
Kosher Salt - 2 tsp
Black pepper, ground - 1 tsp
Canola oil - 1 TBSP
Onion - 1 cup
Carrots - 1 cup
Celery - 1 cup
Garlic chopped - 1 TBSP
Tomato paste - 2 TBSP
Red wine - 1 cup
Water - 1 cup
Rosemary springs - 2 each

Directions

  • Pre-heat oven to 275°
  • Remove Short Ribs from pack, separate each plate
  • Place Short Ribs on cutting board
  • Rub 1 TBSP of Salt & Pepper Blend on each side (1)
  • Combine the remaining ingredients in a 6” deep full hotel pan
  • Spray broiler flat top with Oil, sear Short Ribs for 3 minutes on each side until brown, caramelized crust (2)
  • Place the seasoned meat in hotel pan over reserved vegetables (3)
  • Cover and bake in 275° single convection oven 2 ½ hours
  • Remove from oven and cool below 71° within 2 hours and below 41° within 4 hours
  • Strain the pan liquid through a china cap and then cool below 71° within 2 hours and below 41° within 4 hours
  • Cut Short Ribs into 2 oz wt portions (4)
  • Discard fat on top of cooking liquid
  • Reduce cooking liquid by half
  • Strain sauce into hotel pan and cool below 41° within 4 hours
  • Place portioned short ribs in hotel pan with cooled cooking liquid
Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.