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Chef Janne Mahan Thermador

(4-6 servings)
Ingredients:

1/4 cup butter
2-2½ lbs. beef fillet, about ¾” thick
2 Tbsp. fresh lemon juice
1 Tbsp. Worcestershire sauce
2-3 Tbsp. chopped chives
2 Tbsp. chopped fresh parsley
Parsley and lemon wedges for garnish

Heat a heavy skillet large enough to hold the steaks over a high flame on the Thermador cooktop. Add the butter, swirling in the pan to distribute evenly and put in the meat, browning quickly on both sides; cook to desired doneness, about 3-6 minutes. Remove meat to a plate placed on XLO and keep warm.

To the skillet, add the lemon juice, Worcestershire, chives and parsley, stirring together; season to taste with salt and pepper.

Plate the steaks, pour a little sauce over each serving, and garnish with parsley and lemon wedges.

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Chef Janne Mahan Thermador

Ingredients:

4-6 oz. Kasseri cheese
2 Tbsp. Metaxa or another brandy
Half lemon
Sliced baguette

Place 3/8” thick slices of cheese on an oven-going pan, skillet or pie plate. Broil in the Thermador oven on rack position 5 until cheese is soft and bubbles on the surface—7 minutes or so.

Heat the Metaxa in a pipkin on the cooktop and ignite; Pour over the cheese, swirling the pan to evaporate and burn the alcohol completely. Squeeze the lemon over the cheese and serve with thin slices of baguette: using a fork, cut off a bite of the cheese and place it atop each slice of bread. OPA!

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Visit the STAR of the Kitchen THERMADOR.COM