Wednesday, July 14, 2004


Brooke Tadena’s Pepper
Steak and Seared Ahi

These dishes were prepared by Brooke Tadena of the Sheraton Waikiki Hotel, Hanohano Room on "Hawaii's Kitchen" Sunday. The show airs at 5:30 p.m. on KHON/Fox.

Pepper Steak

4 7-ounce tenderloins, center cut
Kosher salt and cracked black pepper, to taste
Canola oil
2 tablespoons Dijon mustard
2 shallots, minced
1 tablespoon green peppercorns
2 tablespoons brandy
1/4 cup heavy cream
3/4 cup veal demi glace

Season steak with salt and pepper.

Heat oil in a pan. Cook steaks until almost done, then coat with mustard and add shallots and peppercorns to pan. Pour in brandy. When flame goes out, add demi glace and cream. Serve sauce over steak.

Seared Ahi

1-pound block top-grade ahi
2 tablespoons Cajun spice mix
Vegetable oil
>> Sauce:
1/2 cup white wine
1 shallot, sliced
2 sprigs thyme
1 sprig tarragon
8 ounces butter
Salt and pepper, to taste

To make sauce: Heat wine, shallot and herbs in a pan, simmering until liquid is almost evaporated. Lower heat and slowly add butter. Stir to incorporate. Season with salt and pepper.

Coat ahi with Cajun spice mix. Heat oil in sauté pan until smoking. Add ahi and sear on all sides, keeping middle rare. Slice like sashimi and serve with butter sauce.

Nutritional information unavailable.

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