Recipes from Belterra Chef John Geschrei - Cincinnati News, FOX19-WXIX TV

Recipes from Belterra Chef John Geschrei

BANANA  STUFFED FRENCH TOAST WITH BANANA BRULEE AND CANDIED PECANS

Yield 4 servings

1/4 cup pancake mix

1/4 teaspoon ground nutmeg

2 teaspoons ground cinnamon

1/4 teaspoon vanilla extract

¼ cup sugar

4 eggs

1/2 cup brown sugar

4 ripe bananas, sliced

8 each 1" thick slices Brioche or day oid white bread

About 12 tablespoons butter

½ C. candied pecans (optional)

Mix pancake mix with water to make a thin batter and add the nutmeg, cinnamon, vanilla extract, sugar and eggs and combine well. Make a small incision into each bread slice horizontally and insert with sliced bananas, using only 3. Place butter onto a medium hot griddle. Taking 2 or 3 pieces of bread at a time, dip into batter, drain slightly and cook gently until golden brown on both sides, hold to keep warm. Lay out the remaining banana slices in a single layer on foil lined sheet pan. Sprinkle with brown sugar to coat evenly and place under preheated broiler to caramelize. To serve, cut French toast diagonally, stack on top of each other, top with caramelized banana and pecans with your favorite maple syrup.

 

POACHED EGGS WITH BEEF TENDERLOIN AND TOMATO BUTTER SAUCE

Yield: 4 servings

For the Eggs and Beef

8 each, 2 oz. slices beef tenderloin

¼ C. olive oil

Salt and pepper to taste

8 each whole large eggs

1 t. white vinegar

12 stalks fresh jumbo asparagus, woody ends removed

In a 10" sauté pan, heat olive oil over medium fire. Season beef tenderloin slices with salt and pepper, add to pan and brown on each side for 2 minutes until reaching desired temperature (rare, medium, well). Set aside, keep warm. Bring 1 quart water to a simmer, add vinegar and crack eggs 2 at a time to gently poach in the simmering water, about 2 minutes each. Remove with slotted spoon and keep warm. Steam asparagus in simmering water until tender; Place 3 stalks of the cooked asparagus onto a plate, top each with 2 slices of cooked beef tenderloin and 2 poached eggs. Spoon about 1 T. tomato butter sauce (recipe below) atop each poached egg and serve.

Tomato Butter Sauce

  

5 egg yolks

1 lemon juiced

2 tablespoons water

Salt

Pinch cayenne

3 T. tomato paste

1 pound hot, melted butter

  

Combine the egg yolks, lemon juice, water, salt, cayenne, and tomato paste in a blender and blend until light and fluffy, about 1 minute. Then, with the blender going, drizzle in the melted butter in a thin stream. Taste for salt and lemon juice. To keep the sauce warm, put the whole blender jar in a bowl of warm water; set aside while you finish the dish above.

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