Tenderloin New Orleans and Thin Mint Parfait with Bourbon Street on the Beach
We’re making dinner and dessert for your sweetie to celebrate Valentine’s Day.
Chef Barry Reichart of Bourbon Street on the Beach in Ocean City is in the Kirby and Holloway Kitchen making Tenderloin New Orleans and a Thin Mint Parfait.
Tenderloin New Orleans
Ingredients:
- 8 oz. Center cut filet mignon
- 6 oz. Jumbo lump crab cake
- 2 oz. Creole seasoning
Hollandaise:
- 3 Egg yolks
- 2 Stick clarified butter
- 1/2 Lemon
Instructions:
- Blacken steak and crab cake
- Place in 350 degree oven for 10 minutes (medium-rare) or 15 minutes (medium)
- Top with hollandaise
Thin Mint Parfait
Ingredients:
- 4 C. milk
- 2 2/3 C. sugar
- 1 oz. Peppermint extract
- 1/2 oz. Green food coloring
- 1 oz. Vanilla
- 5 C. Heavy cream
- 3 C. Half & Half
- 1 box Thin Mint cookies
- 2 oz. Cream De Menthe, whipped
- Cherry/Chocolate syrup
