From: Consulting chef John Doherty, John Doherty Enterprises, New York. Yield: 12 servings. 1 Certified Angus Beef® boneless strip loin 1 gallon red wine beef stock for braising 48 rigatoni, cooked al dente 1 cup bechamel 4 oz. Gorgonzola to taste, salt and pepper Clean and cut strip loin by removing vein and splitting strip in half lengthwise; portion into steaks. Braise the vein end in stock until tender; allow to cool in liquid. Remove beef from liquid and reduce to ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.