Wolfgang Puck's steak and mac 'n' cheese
The name Wolfgang Puck is synonymous with the glitz and glam of Hollywood's dining scene. With a number of top restaurants to his name, plus catering the Oscars Governors Ball for the last 22 years, he's in the kitchen to tell us what it takes to cook for Hollywood's A-listers, before cooking a dish for Phillip and Holly.
Serves: 1 - 4 people
Ingredients
Steak Au Poivre
Steak
150 gram fillet steak (or steak of your choice)1 each garlic, clove, smashed1 each thyme, sprig30 gram Butter
Sauce
3 g Shallots, fine chopped2 g Garlic, fined chopped4 g Dijon Mustard7 g Green peppercorns in brine15 g Dried Currants, rehydrated in port wine5 ml Heavy cream30ml beef stockSalt & black pepper
Mac 'n' cheese
225g Macaroni Pasta75g Mozzarella75g Aged Cheddar600g Béchamel40g Heavy Cream10g Fleur De Sel120g Mozzarella (additional amount for recipe)Soft ButterPanko Bread Crumbs50g aged Cheddar
Method
Steak
Season the filet with salt. Lightly oil one side then crust in cracked black pepper.
Heat a sauté pan and add olive oil. When smoking add the steak pepper side down.
Cook until crust forms, and then add the butter and smashed garlic
Cook and baste in foaming butter, until just below desired cooking temp
Flip and remove onto a plate and rest
Sauce
In same pan, add fresh butter, smashed garlic and shallots, sweat until tender
Add the Dijon mustard, green peppercorns & rehydrated currants
Deglaze the pan with the veal demi glaze and finish with heavy cream
Adjust seasoning with salt & pepper
Mac 'n' cheese
OVEN: 190° C / 375f / Gas Mark 5
Method
In a medium pan slowly bring to a simmer the Béchamel, heavy Cream and Fleur De Sel
Once up to simmer, remove from stove and stir in 150 grams of Mozzarella and Cheddar cheese until dissolved
Cook pasta in a large pot of salted water until “al dente”. Once pasta is cooked shock in ice water and drain thoroughly.
In a large bowl add pasta and cheese sauce together. Once incorporated, mix additional Mozzarella, soft Butter, Panko Bread Crumbs and 50 grams aged Cheddar.
Line the gratin dish with thin layer of soft butter
Pack pasta mix into dish
Top with aged cheddar cheese and finish by sprinkling an even layer of panko breadcrumbs on top
Place in a 190° C, low fan oven for 10-12 minutes until bubbling and hot