CINCINNATI - In preparation for the 5th Annual Downtown Restaurant Week in Cincinnati, a delicious celebration of food that runs Aug. 5 through Aug. 11, chefs from local eateries offered to share up some of their favorite recipes.
The following recipe is for the 14 ounce prime New York Steak, served with heirloom tomato and mozzarella caprese, king crab and basil bernaise served at Jack Binion's in the Horseshoe Casino Cincinnati.
The recipe was offered up by Pete Ghione, the executive chef at the Horseshoe Casino.
14 oz prime New York steak, heirloom tomato and mozzarella caprese, king crab and basil bernaise recipe:
1ea 14oz wet aged prime midwestern black angus beef
2ea slices of heirloom tomatoes
2ea slices fresh buffalo mozzarella cheese
1ea merus cut alaskan king crab leg, removed from the shell
2oz basil bernaise
4 egg yolks
8oz clarifies butter
2oz red wine vinegar
1tsp chopped tarragon
1oz white wine
1/2 lemon, juiced
1tbs fresh diced basil
The Downtown Restaurant Week is presented by the Do Downtown Restaurant Group and involves the following restaurants:
Jeff Ruby's, Palomino, Nicholson's, Boi Na Braza, Morton's, Via Vite, The Palace, Nicola's, Orchid's, Ruth Chris Steakhouse, Zula, Crave, WG Kitchen & Bar, Jimmy G's, Taste of Belgium, El Coyote, Istanbul Café, Lavomatic, Blue Wisp, Washington Platform, Local 127, Trattoria Roma, Campanello's, Arnold's, Moerlein Lager House, Jack Binion's Steak House and the Metropole.
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