From the episode, “Schooling a Teacher”
FOR THE SWEET POTATO PUREE
1 stick butter
1 white onion, sliced
3 cloves garlic, sliced
3 sweet potatoes, peeled and diced
1 qt heavy cream
1 qt chicken stock
FOR THE CREAMED COLLARD GREENS
1 tbsp grapeseed oil
3 slices bacon, diced
1 large onion, diced
2 cloves garlic, minced
1 lb collard greens, cut into 2-inch pieces
¼ cup white wine
1 cup chicken broth
2 cups heavy cream
4 portions top sirloin (10 oz each)
2 tbsp kosher salt
1 tbsp light brown sugar
2 tbsp instant coffee
1 tsp cumin
FOR THE SWEET TEA BEEF SAUCE
2 tbsp grapeseed oil
1 large white onion, diced
4 cloves garlic, sliced
2 cups iced tea
1 qt beef stock
2 sticks butter
1 red onion, thinly sliced
1 cup buttermilk
1 tsp Cajun seasoning
1 cup all-purpose flour
SWEET POTATO PUREE
1) In a large sauce pot add butter, onions, and garlic, and allow to sweat.
2) Add sweet potatoes and allow to cook for about 4 minutes. Stir continuously.
3) Add heavy cream and chicken stock and bring mixture to a boil.
4) Drop mixture to a simmer and cook for about 15 minutes, or until sweet potatoes are tender.
5) Using a blender, puree mixture until smooth.
6) Season with salt and pepper and set aside.
CREAMED COLLARD GREENS
1) In a large skillet add grapeseed oil, bacon, onion, and garlic.
2) Allow bacon and onions to render over medium-low heat, about 6 minutes.
3) Add chopped collard greens and continue to cook for about 3 minutes.
4) Deglaze the pan with white wine.
5) Add chicken stock and heavy cream.
6) Continue to cook for another 5 minutes.
7) Season with salt and pepper and set aside.
1) In a mixing bowl add all rub ingredients and incorporate.
2) Liberally season each steak with rub and set aside.
SWEET TEA BEEF SAUCE
1) In large sauce pot add grapeseed oil, onion, and garlic, and allow to sweat.
2) Cook onions and garlic for about 4 minutes.
3) Deglaze the pan with iced tea.
4) Allow to reduce by half.
5) Add beef stock. Bring mixture to boil.
6) Simmer mixture for about 20 minutes.
7) Remove sauce from the heat and, using a whisk, incorporate butter.
1) Pre-heat a fryer to 350 degrees.
2) Add buttermilk and thinly sliced onions to a mixing bowl.
3) In a separate bowl add all-purpose flour and Cajun spice.
4) Remove onions from the mixing bowl and dredge in the flour.
5) Remove onions from the flour and shake off any excess flour.
6) Place in the fryer and allow to cook for about 2 minutes.
7) Remove onions from the fryer and season with salt and pepper.
1) Pre-heat oven to 375 degrees.
2) In skillet over high heat add baseball steak.
3) Sear steak on all sides. Remove the steak from the pan and place on a baking sheet.
4) Finish steak in oven to desired temperature, medium is recommended. (Internal temperature of 145 degrees.)
5) In the center of a plate, place sweet potato puree.
6) Top the sweet potato puree with the creamed collard greens.
7) Place the steak on top of the creamed collard greens. Dress the steak with the sweet tea beef sauce.
8) Finish the steak with crispy onions.