LOUISVILLE, Ky. (WDRB) -- Grilling a steak doesn't have to be about meat and flame. Volare Ristorante Executive Chef Josh Moore is at the New York City Food and Wine Festival showing his kicked up beef recipe. He'll be serving some of the Big Apple's most influential foodies his version of a beef tenderloin served with prosciutto and a sauce you might want to try at home.
Certified Angus Beef Tenderloin with a Brandy Dried Date Demi-Glace
Makes 4 servings
4 each 8 oz center cut Beef Tenderloins (prefer Certified Angus Beef)
Salt & pepper
Extra virgin olive oil
8 slices prosciutto, paper thin
4 oz sliced brie cheese
1 ea shallot, sliced
½ cup dried dates, sliced
1 1/2 cup Brandy
1 cup veal demi-glace
2 teaspoon brown sugar
3 Tbsp. butter
1 teaspoon fresh Italian parsley, chopped
1 teaspoons fresh basil, chopped
Season the steak with extra virgin olive oil, salt and pepper. Grill to desired temperature and let rest while making the sauce. In a sauté pan cook the shallots a few minutes until tender, next add the dates and deglaze the pan with brandy(stand back while doing this as it will flame). After the alcohol cooks off add the veal demi, butter, herbs, and brown sugar. Simmer for a few minutes until sauce is thickened. Spoon the sauce over the steak and enjoy!
Volare Ristorante
2300 Frankfort Avenue
Louisville, KY 40206
502-894-4446
Year-Round Indoor and outdoor seating is available.
Josh Moore, Executive Chef and Partner at Volare restaurant knew that he wanted to be a chef as soon as he could reach his grandmother's stove. Seven years later, at the age of fourteen, Josh was working in a professional kitchen. He started his professional career as the pastry assistant at Vincenzo's Italian restaurant in downtown Louisville, KY.
He has been Executive Chef and Executive Pastry Chef (a rare combo) at Volare since 2006. Through hard work and dedication, he became a partner in 2008.
Chef Josh's passion for food starts with the food itself. He has a 10-acre working farm where he harvests vegetables summer through fall and uses them at Volare.
As the Lead Chef of the March of Dimes annual Signature Chef event since 2008, Josh has helped raise hundreds of thousands of dollars. He has also cooked at the James Beard House in New York and is a regular on the show Secrets of Louisville Chefs.
Volare Ristorante on Facebook: https://www.facebook.com/VolareLou on Twitter: https://www.twitter.com/VolareLou
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