Chefs Delight Classic Rustic Steak au Poivre with Chef Dennis Mwiti Mburugu

HusseinKenya, LIFESTYLE, WINE & DINE

Classic Rustic Steak au Poivre with Chef Dennis Mwiti Mburugu

 

 

INGREDIENTS:

  • Fillet Mignon 300g
  • Red wine 200ml
  • Balsamic vinegar 50ml
  • Brown Stock 250ml
  • Salt 11/2 teaspoons
  • Black pepper pinch
  • Spinach
  • Olive oil 5ml
  • Spinach 1 leaf
  • Unsalted cold butter 2 cubes
  • Thyme 1 sprig
  • 1 Garlic clove

 

METHOD

STEP 1
Season the beef fillet with coarsely black pepper and salt

STEP 2
Place a non stick pan on high heat and let it smoke

STEP 3
Sear the beef fillet 4 minutes on both sides and place in a preheated oven at 200 degrees celcius for10 minutes

STEP 4
In a sauce pan finish the steak by basting it in butter and some garlic cloves and thyme herbs

STEP 5
Let it rest

STEP 6
Place a saucepan on high heat

STEP 7
Pour in the balsamic vinegar and let it reduce by half, then add the red wine, reduce the heat to medium high and reduce to half

STEP 8
Add brown stock and let it reduce by half

STEP 9
In a bowl mix unsalted cold butter with flour and drop in the sauce pan and whisk slowly and continuously until thick and velvety

STEP 10
Add a pinch of salt to taste

STEP 11
Place a non stick pan on heat, let it get hot, add olive oil and add whole spinach toss and turn, add in salt and season

 

BIO

Chef Dennis Mwiti Mburugu is a trained Chef, who did his training at Enashipai Resort and Spa Naivasha. I did train at the Saucier, Entremetier and a bit of butcher sections, but mostly in the Indian section. I went to International Hotel and Tourism Institute, later finished at Amboseli Institute of Hospitality. I have worked with Tribe Hotel, Alan Bobbie’s Restaurant, Mwiti’s Kitchen Table and my last employment being at Talisman Restaurant.

I have always had a passion for hospitality and more so food(Culinary Arts), since i was very young. Got to learn how to cook and love it from my late mother and also growing up in a family of hospitality, where my Dad is a renowned Hotelier and my mother was in the hotel industry, it was inevitable for me to join.

 

My Motto
Kitchen is like an orchestra, everyone is playing and producing different instrumental sounds in a harmonic way. Also knowledge is a bigger passport for any Chef and lastly, food is all about great texture, creativity, balanced flavors and eye appealing.

 

Chef Dennis Mwiti Mburugu
Creative Culinary Artist.

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