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Executive Chef Stephen Toevs, bistro 24, Ritz-Carlton, Phoenix

The Recipe for Success: Stephen Toevs, Executive Chef, Bistro 24

AZNow.Biz visited European-inspired bistro 24 at the Ritz-Carlton, Phoenix, and sat down with Executive Chef Stephen Toevs, who discussed how he creates an efficient working environment in the kitchen, as well as the inspiration behind his dishes and more.


Learn how to make the steak in the video:

Steak Au Poivre
Created by: Executive Chef Stephen Toevs
The Ritz-Carlton, Phoenix

Ingredients 

Yields: 1 serving

1 10oz New York Strip Steak3 tbsp black peppercorn toasted and crushed

2 Idaho potatoes cut in French Fry style

1 cup demi glace

¼ cup heavy cream

2 oz cognac2 tbsp chopped parsley

2 tsp chopped garlic

2 tbsp butter

3 tbsp green peppercorns

Method

Executive Chef, Stephen Toevs, bistro 24

1.  Preheat oven to 500 degrees.  Pull steak from refrigerator and season with olive oil, salt, and cracked black pepper.  Let sit for 15 minutes.  In a hot, cast iron skillet sear steak for 3 – 4 minutes on each side.  For medium doneness put steak in oven for 4 additional minutes, pull and rest on a plate. 

2.  Deep fry cut potatoes until golden brown toss with sautéed garlic, fresh parsley, sea salt and pepper.

Au Poivre Sauce

Pre-heat a thick bottom sauce pan, add 2 oz of cognac liquor, then add 1 cup demi glace and bring to a simmer.  Add heavy cream and simmer again.  Add green peppercorns, and whisk in 2 tbsp butter.  Sauce should be slightly thick.

Plate steak with seasoned crispy fries and sauce over the top. Enjoy!

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If You Go: bistro 24, The Ritz-Carlton, Phoenix

2401 E. Camelback Rd.
Phoenix, Arizona 85016
(602) 468-0700
www.ritzcarlton.com

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