The Food & Wine Classic will be held at the Walt Disney World Swan and Dolphin on Friday, October 29th, and Saturday, October 30th, from 5:30 to 9 p.m. The Swan and Dolphin Chefs share a recipe for Black Pepper Crusted Linz Heritage Prime New York Steak with Confit Fingerling Potatoes & Garlic Mustard Sauce. Try it out , it is delicious!
Confit Fingerling Potatoes Ingredients
1 lb Fingerling potatoes
3 Cloves of Garlic
1 medium sized shallot, cut in half
Small bundle of fresh Thyme
4 Bay leaves
1 Qt of Olive oil
2 Tsp of kosher salt
1 Tbsp of fresh chives, finely sliced
Salt and freshly ground black pepper
Confit Fingerling Potatoes Preparation
In a medium sauté pan combine the fingerling potatoes, garlic, shallot, thyme and bay leaf. Add olive oil to cover. Bring the oil up to temperature in a large pan on medium heat and cook very gently for 45 min. The oil should barely bubble around the submerged potatoes. The idea is to cook the potatoes gently and slowly until tender.
Strain the potatoes from the oil, season with salt and pepper before serving and garnish with thinly sliced chive.
The oil can be saved and used for another time.
Black Pepper Crusted Linz Heritage Prime New York Steak Ingredients
2 (14 oz) Linz Heritage Prime New York Steak
3 Tbsp black cracked pepper
2 Tbsp Grape seed oil
Kosher Salt
Garlic mustard sauce (recipe below)
4 Tbsp Grape seed oil (for searing steaks)
Black Pepper Crusted Linz Heritage Prime New York Steak Preparation
Season the room temperature steaks on both sides with kosher salt and cracked black pepper, cover and let sit for 30-40 minutes prior to searing. Once ready to sear, pat the steaks dry with a paper towel to dry them. Add the grape seed oil to a pan on medium high heat until the oil begins to shimmer, once shimmering add the steaks. Sear steaks until golden brown on both sides and finish in a 425o oven until the steaks reach your desired temperature.
Rest the steaks for 3 minutes after cooking. Slice 1⁄2 ink thick put them on paper towel before putting them on the plate arrange potatoes along on the plate add garlic mustard sauce.
Garlic Mustard Sauce Ingredients
Garlic mustard sauce: In a blender add egg yolk, lemon juice mustard and garlic, process until smooth. With blender running slowly pour in the olive oil in a thin stream. Add the fresh oregano and pulse until well incorporated. Season to taste. Add water to thin up to achieve sauce consistency.
I hope you’ll give the recipe of the Swan and Dolphin Chefs try. Bon Appetit!
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