Reimagined Gin and Tonic paired with Juniper Crusted Rib Steak on Horseradish Buttered Brioche with Pickled Shallots
Did it take you a while to read through this article’s long title? I bet your taste buds were begging you to slow down and savour every word. Cocktail hour and the 1920s aesthetic is back on trend. Glam and glitz abound thanks to the film re-invention of F. Scott Fitzgerald’s The Great Gatsby. Classy and elegant, today’s Juniper Crusted Rib Steak paired with the very flavourful Re-imagined Gin and Tonic are sure to impress. “This recipe is a modern take on the classic finger sandwiches that were all the rage during the 1920s. Replacing traditional white toast with a delicious butter brioche provides a modern twist that will leave your guests wanting more,” explains Chef Cory Vitiello.
Juniper Crusted Rib Steak on Horseradish Buttered Brioche with Pickled Shallots
Ingredients
- 2 Rib eye steaks, 10 oz each
- 2 Tbsps Juniper berries, gently toasted and ground
- 1 Tbsp Black pepper, coarsely ground
- 1/2 tsp Coriander, ground
- 1 1/2 tsp Kosher salt
- 2 Tbsps Canola oil
- 1 loaf Brioche or challah
- 4 Tbsps Unsalted butter, room temperature
- 2 Tbsps Fresh horseradish, finely grated
- 1 tsp Lemon juice
- 1/2 tsp Kosher salt
- Zest of one large lemon
- 4 large Shallots
- 1/2 cups Apple cider vinegar
- 1 tsp Sugar
- 1 1/2 tsp Kosher salt
- 1 Red onion, thinly sliced
- 1 cup Water
Instructions
- Combine all ingredients in a Ziploc bag removing as much air as possible and refrigerate for a minimum of four hours. Preferably overnight.
- Heat a cast iron or heavy bottomed frying pan to medium high.
- Remove beef from bag and sear all sides for 2-3 minutes, depending on the thickness of steaks.
- Remove from pan and allow to rest at least 5 minutes before slicing thinly.
- Slice crusts off of the brioche.
- Slice loaf lengthwise in half and then in half again.
- Cut bread into 1/2 inch square pieces.
- Toast in a 350°F oven until golden brown and crisp – about 5-7 minutes.
- Combine remaining ingredients in a medium size bowl and whisk until combined.
- When toasts are cooled, butter them evenly.
- Slice shallots into 1/4 rings and place in bowl.
- Combine remaining ingredients, bring to a boil and pour over shallots. Allow to cool.
- To Serve:
- When toasts are buttered, place sliced steak on top and garnish with pickled shallots. Serve immediately.
Reimagined Gin & Tonic
The classic Gin & Tonic was introduced by the army of the British East India Company in India after quinine, found in tonic water, was discovered to be a successful treatment for malaria, a persistent problem in that part of the world. British officers were known to add a mixture water, sugar, lime and gin to the quinine to make it more palatable – creating the first Gin & Tonic. With the high availability of gin over other spirits during the 1920s, the Gin & Tonic was a popular choice during the Roaring Twenties and remains popular today.
The Reimagined Gin & Tonic includes the addition of sparkling wine, juniper berries, coriander seeds, as well as lemon and lime zest to broaden its taste and pair perfectly with Juniper Crusted Rib Steak on Horseradish Brioche with Pickled Shallot. This recipe brings lightness and contrast to the experience of the dish while having complementing ingredients as well.
Ingredients
- 1.5 oz (45 mL) Bombay Sapphire
- 3 oz (90 mL) Prosecco sparkling wine
- 1 oz (30mL) Martini Rosso
- 5 Juniper berries
- Lemon & Lime zest
- One crack of coriander seeds
Instructions
- Build into a solid ice cube filled balloon glass, using a bar spoon to add the Prosecco.
- Garnish: Lemon and lime zest and juniper berries
- Glass: Balloon