Hearty but Healthy Father's Day Dinner

TAMPA - Chef  Nick Grosenbach from Ocean Prime Restaurant in Tampa stopped by the ABC Action News studios to serve up an awesome Father's Day dinner.

Chef Nick's recipes are below:

Tuna Rossini
Serves: 4 seven-ounce servings
Ocean Prime executive chef Nick Grosenbach makes this indulgent recipe at home for special occasions, serving the dish with family favorites of steamed broccoli or a twice-baked potato.

4 seven-ounce tuna fillets
Pinch of steak dust, as needed (available at www.spiceplace.com)
Blended oil, as needed
3 ounces foie gras, top scored
4 ounces asparagus tips, blanched and peeled, 2 inches in length
4 ounces glazed carrots (see below)
8 ounces cremini mushrooms, sliced and sautéed
4 teaspoons fish butter (see below)
Kosher salt to taste
White pepper, ground, to taste
6 ounces Cabernet "jus" (see below)
12 black truffle slices (optional)
4 teaspoons truffle oil
Season the tuna with the steak dust. On a flat top grill, sear the tuna in the oil. Remove from heat and sear the foie gras separately. Keep both warm in the oven if necessary.
In a medium pan, heat the asparagus, carrots and mushrooms in the fish butter and adjust the salt and pepper seasoning as necessary. In a small pot, heat the Cabernet "jus" until just warm.
To serve, place the vegetables in the center of a hot, large, round plate; place the tuna directly on top. Place the foie gras on top of the tuna, scored side up. Ladle the Cabernet "jus" on top of the foie gras, tuna and vegetables. Garnish with the truffle slices on top of the foie gras, and drizzle truffle oil over the tuna and sauce. Serve immediately.

Glazed Carrots
1 cup carrot rounds, sliced 1/8-inch thick
½ teaspoon granulated sugar
½ cup water
½ tablespoon unsalted butter
Kosher salt to taste
White pepper, ground, to taste
In a large sauté pan over medium-low heat, add carrots, sugar, water and butter. Cook until tender while constantly moving the pan for even glazing.
If the carrots are undercooked, add water. If the carrots are cooked and not glazed, drain water into a small sauté pan and reduce to a glaze. Add back to carrots.
Taste and season with salt and pepper. Cool at room temperature on a sheet pan.

Fish Butter
Lemon butter:
½ cup (1 stick) unsalted butter, softened
1 tablespoon fresh lemon juice
Salt to taste
Fish herbs:
1 teaspoon Italian parsley, roughly chopped
½ teaspoon tarragon, roughly chopped
½ teaspoon chives, sliced
½ teaspoon thyme, roughly chopped
In a mixer at medium- to high-speed with a paddle, slowly add softened butter until all is creamed. Slowly pour the lemon juice into the mixer and mix until emulsified into the butter. Add salt and mix until combined. Separate into 3, one-pound batches. Refrigerate until needed.
In a small bowl, mix the parsley, tarragon, chives and thyme. Separate into 3, three-tablespoon batches.

Cabernet "Jus"
1 cup red wine
4 cups reduced veal stock
1 bay leaves
½ cup shallots, sliced
½ teaspoon black pepper corns
½ teaspoon thyme
½ teaspoon arrowroot
Water
Brown sugar to taste
Kosher salt to taste
White pepper, ground, to taste
Combine red wine, shallots, bay leaves, thyme and peppercorns. Reduce by one-half then add to stock. Reduce stock and wine mixture by one-half. Create a slurry by adding a small amount of the hot liquid to the arrowroot until it dissolves, then add the arrowroot mixture back to the hot liquid. Season with salt, pepper and brown sugar and strain through a chinoise. Refrigerate leftovers.
 

Ocean Prime is located in Tampa at International Plaza.  For more information click here .

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