2014 BFS Food Show Culinary Competition Recipe
Chef Keva Hamilton Rolle ~ Sapodilla Fine Dining Restaurant

BBQ Spice Rubbed CAB Tri-Tip Steak served with Parsnips Smashed w/Boursin Cheese, Sautéed Broccolini & Brussels Sprouts, on Grilled Eggplant

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bfsdfoodshow2014_recipes_chefkevahamilton_cabtritip

bfsfoodshow2014_recipes_chefkevahamiltonrolle_cabtritip (58)

 

Tri Steak BBQ Rub

  • BADIA SPICES®:
    • 1 cup black peppercorns
    • ⅓ cup onion powder
    • ⅓ cup garlic powder
    • ⅓ cup cumin powder
    • ¾ cup paprika
    • 2 tbsp sea salt
    • 8 pieces ground all spice
    • 7 whole cloves
    • 2 pieces star cinnamon
    • ½ cup Cajun seasoning
  • ¾ cup Blossom Sweet® honey
  • 1 cup Lea & Perrins® Worcestershire sauce
  • ½ cup Basso® olive oil

Method

  1. Sauté the cloves in a dry pan to toast. Add to a medium bowl and mix in remaining spices.
  2. Rub ¾ cup of honey and 1 cup Worcestershire sauce into the beef.
  3. Rub the spice mixture onto the steak making sure it is completely covered with the dry rub. Cover and refrigerate for 1-24 hours.
  4. Remove from refrigerator and allow to come to room temperature.
  5. Heat olive oil in a 12″ skillet over medium high heat. Add steak and sear on all four sides to seal in juices.
  6. Nappe steak with butter and place in oven for 2-3 minutes.

NAPPE: A French culinary term that means to completely cover in a thin layer of sauce, such as melted butter on the back of a spoon. Pronounced “nap”.

bfsfoodshow2014_recipes_chefkevahamiltonrolle_cabtritip (61)

Red Onion and Lemon Compote

  • 1 large red onion
  • ⅓ cup grape seed oil
  • 3 lemons, zested and juiced
  • 12 Badia® pink peppercorn seeds
  • 1 Badia® bay leaf
  • 1 branch thyme
  • 1 tsp sugar
  • 2 cloves garlic
  • Fresh ground black pepper
  • 4 scallions, trimmed and cut into 2” lengths
  • 2 tbsp Vermont Creamery® butter

Method

  1. Bring a small pot of salted water to a boil.
  2. Add all ingredients except the scallions with ¼ cup water.
  3. Bring to a boil, cover and simmer for 3 minutes, stirring.
  4. Taste and adjust seasoning then add the scallions and keep warm.

bfsfoodshow2014_recipes_chefkevahamiltonrolle_cabtritip (59)

Roasted Fingerling Potatoes

  • 2 lb Cavendish® fingerling potatoes
  • Basso® olive oil
  • 1 sprig rosemary
  • fresh thyme leaves
  • salt & black pepper

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