KANSAS CITY, Mo. -- The Kauffman Center for the Performing Arts is a Kansas City landmark, but did you know there was also a restaurant inside of Kauffman Center? Chef Philippee Lechevin visited FOX 4 to talk about how to make the most of your visit to the Kauffman Center, as well as share a recipe for seared angus beef tenderloin served with a balsamic demi glaze.
Seared Angus beef tenderloin served with a balsamic demi glaze
Two 4oz beef tenderloin
1 shallot, minced
1 garlic clove, minced
2 tablespoons balsamic vinegar
2 tablespoons beef or veal demi-glace
2 tablespoons unsalted butter
salt and pepper to taste
1. Generously season steaks with salt and pepper on both sides.
2. Place 1 tablespoon of butter in a pan over medium-high heat until melted and nearly smoking. Add steaks to pan and cook approximately 3–4 minutes on each side, until cooked to your desired level. Remove steaks from pan and allow to rest under foil.
3. Turn down heat to medium and place shallots and garlic in pan, cooking until fragrant. Then add vinegar and demi-glace, scraping the bottom of the pan to combine all drippings into the sauce.
4. Cook sauce a minute or two until it thickens. Pour the juices from the resting steak plate into the pan, and then finish with the final tablespoon of butter. Add salt and pepper to taste.
5. Drizzle sauce over steaks and serve.