4 slices Stemmler’s smoked pork jowl (or any Stemmler’s bacon)
3/4 cup Stemmler’s smoked cheddar, shredded
1 king oyster mushroom, thinly sliced lengthwise
1 shallot, thinly sliced
1 large kale leaf, leaf de-ribbed
2 ounces port
Sea salt and freshly ground black pepper
1 package anchovies
1 Yukon potato, shredded
2 green onions, sliced
1 teaspoon fresh tarragon, finely chopped
1 tablespoon Montreal steak spice
2 tablespoon salted butter
How to Prepare
For dad, take the steak and place between two pieces of saran wrap. Pound out the meat to tenderize it as well as to make it thinner. Cut into 4 pieces and sprinkle the steaks with the salt and spices. Cook the pork jowl. Next, place butter, tarragon, anchovies and one roasted garlic clove in a food processor and blend until smooth (can be done earlier and kept in fridge). Set aside. Add the shallots to the same bacon pan and after a minute, toss in the port and kale. After another minute, set aside then add mushrooms to the same pan to cook for 2 minutes per side then remove. Add some butter to the hot pan. Sear off the steaks (about 2 minutes each side). Set aside and keep warm with all the other ingredients. To make the rosti, shred the potato and the cheese into a bowl. Season with salt/pepper and green onion. Add one egg to bind it then squeeze out the liquid. Add a little more butter and sear off the rosti for 3 min per side until golden brown. Break open one more egg and let it cook to sunny side with seasoning.
Begin assembly. Lay one piece of the steak on top of the rosti. Top it with 2 pieces of the jowl bacon, a sprinkle of cheese and some of the mushrooms. Add another piece of meat then top with shallots and kale. Place another steak on top and then add the rest of the bacon, cheese and mushrooms. Finish with the last piece of meat then add the anchovy butter and finally the sunny side egg. Garnish and serve warm. Enjoy
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