Fleming's Chef Ogren Cooks Up Steak Diane and Tuna Tartare - KMPH FOX 26 | Central San Joaquin Valley News Source

Looking to bring your restaurant's recipe's into your kitchen?

Then you didn't want to miss Thursday's Great Day when Fleming's "Chef Partner" Mark Ogren was live on the show to cook up some of the restaurant's most popular recipes.

Chef Ogren made Steak Diane and Tuna Tartare in the Great Day Kitchen with Kim and Kopi.

You can check out more of the restaurants recipe's at it's Fresno location at Fashion Fair Mall located at 639 E Shaw Ave. You can also check them out on their website at http://www.flemingssteakhouse.com/ . For reservations call (559) 222-5823.

Here are Chef Ogren's recipe's for those who wish to try them at home:

STEAK DIANE

           

INGREDIENTS          4 Servings

Filet mignon 3/8" thick	8-3 oz.
Kosher salt	2 tsp.
Black pepper fine grind	2 tsp
Butter, lightly salted	3 Tbsp.
Shallots, minced	2 Tbsp.
Mushrooms, 1/4" slices	1/4 lb.
Brandy	1/4 cup
"McCormick's brown gravy mix"	1/2 cup
Dijon mustard	1 1/2 tsp.
Heavy cream	3 Tbsp.
Worcestershire sauce	1 tsp.
Tabasco	1 dash
Chopped Parsley	3 tsp.

EQUIPMENT

Sauté pan 10"

Tongs

Scale

Measuring cup

Measuring spoon

Ladle

10" x 11 1/2" hot oval plate or

10" hot white plate

PREPARATION                               

1.         Cut the filet mignon into 8-3 oz. portions then pound the pieces to                        

            3/8" thick,  season both sides with the salt and pepper.                

2.         Place the butter in a large sauté pan set on medium high heat.  Sear                    

            the steaks for 1 -1 1/2 minutes on each side to about a medium               

            temperature.  Pull the meat out of the pan and reserve.               

            Add the minced shallots and mushrooms cut into 1/4" slices and              

            cook for 1 minute.  Drain the pan of any excess butter.               

3.         Add the brandy and allow to ignite, once the flame goes out pull the                     

            meat from the pan.                   

4.         In a separate sauce pan prepare the McCormick gravy mix according                 

            to the recipe then add the needed amount to pan with the meat.               

            Add the Dijon mustard, heavy cream, Worcestershire sauce and             

            Tabasco and cook for 30 seconds.  Place the meat back into the             

            sauce turning the pieces in the sauce to heat up.             

5.         Place 2 pieces of meat on each plate then ladle the sauce over each                    

            one.  Garnish with a little fresh chopped parsley.            

 

TUNA TARTARE

INGREDIENTS          1 Order

  

Tuna Tartare

Tuna	2 oz. (wt.)
Tuna marinade (recipe below)	1 Tbsp.
English cucumber slice	1/2  ea.
Cilantro sprig	1 ea. small
Crackers	2 ea.

  

Marinade

Soy sauce	2 Tbsp.
Pineapple juice	3 Tbsp.
Sesame oil	1/2 tsp.
Red pepper flakes	1/2 tsp.
Lime juice, fresh	2 Tbsp.
Honey	1/2 tsp.
Cilantro, minced	1 Tbsp.
Ginger, pickled	1 oz. (wt.)

EQUIPMENT

Mixing bowl     

Measuring spoon          

Cutting board   

Mandoline or vegetable slicer    

Chefs knife      

7" round plate   

Serrated knife  

Demitasse spoon          

TUNA TARTAR PREPARATION                           

1.         Cut the tuna into 1/8" dice and place into a small bowl with the                

            tuna marinade and lightly toss.               

2.         Cut the ends off the English cucumber then cut lengthwise into               

            1/8" thick x 10"-11" long slices with a mandoline or meat slicer.               

            Cut the slice in half lengthwise then make a ring with 1 half slice.            

            Make a ring with the cucumber at the top center of a 7" round plate                    

            then stack the marinated tuna inside.  Garnish with a cilantro sprig.                      

3.         Arrange the crackers around the tuna                

           

MARINADE PREPARATION

1.         Place the soy sauce, pineapple juice, sesame oil, red pepper flakes,                      

            lime juice and honey in a mixing bowl.                

2.         Pick the cilantro from stems and rough chop, add to the mixing                

            bowl.               

3.         Drain the pickled ginger and mince add to mixing bowl and blend             

            thoroughly until well blended.