The Homestead: Rodger Martin, Executive Chef
Overseeing five restaurants and a staff of 60 is no easy task. But Rodger Martin, Executive Chef at The Homestead, says he loves the work. That becomes obvious as he describes his signature dishes, such as Chicken Fried Steak. “This isn’t any ordinary chicken fried steak,” he proclaims.
For starters, he uses center cut tenderloin, one of the most tender cuts available. And this chicken fried steak—or Southern-style beef tenderloin, as Chef Martin calls it—is made with truffle gravy using cream, truffle oil and of course, truffles. This makes all the difference, he says.
The meat is pounded thin, floured and fried, and then topped with the truffle cream gravy. “This is an old southern favorite,” says Chef Martin. “And, we use the best beef tenderloin unlike many others who may use a lesser cut of beef,” Wild mushrooms, green beans, and homemade grits soufflé all accompany the steak.
The Homestead dining room.
Chef Martin applies 25 years of experience to his current position, which includes overseeing all restaurants within The Homestead. Before joining the property in 2005, he worked with Bristol/Harvey Hotels and Resorts, the Grand Hyatt in New York City, the Mandalay Four Seasons Resort in Dallas, and The Halekulani in Honolulu. His awards include a Gold Medal at the European Master Chef Competition in 1993.
High quality ingredients, such as the center cut tenderloin, truffles and truffle oil in this dish—along with Chef Martin’s extensive culinary experience—contribute to the ultimate in Southern comfort enjoyed at The Homestead.
The Homestead's Chicken Fried Steak and all the trimmings.
Chicken Fried Steak
3 2 oz. center cut beef tenderloin medallions pounded flat
1 cup all purpose flour seasoned with salt and pepper
3 eggs
½ cup milk
3 oz. olive oil
Mix egg and milk to make egg wash. Place beef medallions in seasoned flour and then in egg wash then back in flour. Heat olive oil in skillet on medium high heat. Cook beef medallions on both sides until golden brown.
Truffle Cream Gravy
2 tablespoons fine diced onion
¼ cup white wine
8 oz. heavy whipping cream
3 tablespoons truffle peelings
2 oz. truffle oil
1 tablespoon butter
In a hot medium sauté pan, cook onions until transparent and then add wine and truffle peelings. Reduce by half. Add heavy whipping cream. At a low simmer, reduce by half. Turn cream to low and slowly whip in truffle oil. When oil is incorporated into the cream, whip in the butter. Season with salt and pepper.
Grits Soufflé
5 oz. breakfast grits
2 oz. parmesan cheese
1 tablespoon butter
Prepare grits according to package instructions. When grits are warm, add butter and 1½ oz. parmesan. Season with salt and pepper. Spray a 6 oz. soufflé dish with nonstick spray. Place remaining ½ ounce of parmesan cheese in soufflé dish. Turn to coat bottom and sides with parmesan cheese. Fill soufflé dish with grits mixture and bake in oven at 325 degrees for 45 minutes or until set. Let stand for 5 minutes and remove from dish.
Vegetable
¾ cup French green beans
½ cup wild mushrooms
2 tablespoons butter
Blanch green beans in lightly salted boiling water. Cool until just tender, and then plunge in ice water. Sauté green beans with mushrooms in butter.
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