Chef Andrew Wiseheart from Gardner talks about what's new at the restaurant, shares a recipe and talks about the Austin Food and Wine Festival.
Learn more about Gardner here.
Learn more about the Austin Food and Wine Festival here.
The recipe for Gardner's Steak and Eggs is as follows:
2 oz. steak (per person)
Korean Chili flakes
Beef fat or any cooking oil
I recommend using the sirloin flap (aka. Bavette) or the hanging tender. Any cut you would eat as a steak will work.
Preheat a cast iron pan.
Season beef with salt and Korean Chili flakes.
Add the fat or oil to the hot pan. Once the oil starts to smoke your pan is hot enough. Place the meat in the pan and cook on both sides for 2-3 minutes. You want to cook it to medium rare.
1 fresh farm egg per person
Korean chili flakes – 1 Teaspoon per egg
Salt – 2 healthy pinches per egg
1 teaspoon of butter per egg
In a cold sauté pan add your eggs, salt, butter, and chili flakes. Use a whisk to stir all of the ingredients as you put the pan on a low-medium heat. You will need to continue whisking for the entire time that the eggs are cooking. You are wanting the eggs to be the consistency of a thick sauce.
3 leeks, dark green parts removed
1 qt buttermilk
Once you trim the dark green parts from the leek wash the rest of it really well.
Submerge the leeks in buttermilk and let sit at room temp for 30 days. Once the leeks are done fermenting remove them from the buttermilk and lightly rinse under cold water. Store in the refrigerator for up to 1 month.
Cut the steak into ¼ " cubes and serve in a small bowl or ramekin.
Place the eggs into a similar vessel as the steak.
Dice the leeks to match the size of the steak and place in a similar vessel as the eggs and steak.
Serve with toasted bread