Chef Eric Osburn's The Trojan Horse

Chef Eric Osburn's The Trojan Horse
Hannah E Williams

Chef Eric Osburn of Centurion shares an impressive but easy date-night recipe that will bring two people a little closer: The Trojan Horse.

"If a lady or a gentleman wanted to impress their significant other, this would be a very nice dish to make," Osburn says. "It's a very romantic ideal as eating it is concerned, because you're eating it off one plate."

A Lady and the Tramp moment sans spaghetti - with beef, mushrooms, cherries, wine, potatoes and puff pastry taking its place.

Click through for the recipe for romance Osburn cooked up.

The Trojan Horse

8 oz of boiled potatoes
2 oz butter
2 oz of milk
2 oz of shredded cheddar
Salt and pepper
1 tsp of chopped tarragon
½ tsp chopped garlic

Mix and mash all these ingredients together cold.

8-inch-by-8-inch square puff pastry thawed.

Place mashed mix in center of puff pastry and pull all the corners up and pinch them together to look like a bag or pouch. Hint: when pinching the pouch top twist it some to provide a better seal. Bake at 350˚F until golden brown and the potatoes are starting to break the top open. Approximately 30 minutes. Hint: put some oil over the puff for better golden color and salt.

1 oz of olive oil 10 oz of filet or sirloin sliced thin 3 oz of shitake mushrooms cut to bite size pieces ¼ tsp chopped garlic 20 pitted Bing cherries 1 oz of yellow squash sliced thin 15 oz of Marsala wine 1 oz of crumbled blue cheese

After you put the potatoes in the oven place the cherries in the wine and let soak for 20 minutes. When the potatoes are just finishing sear the meat in a hot pan with the oil and garlic. Only sear one side and flip then add wine cherry mixture. Let liquid boil down or reduce to 10 percent of its original volume. Add mushrooms and squash and cook for 30 seconds more. Plate the potatoes in the center of the plate with meat and wine mixture around it. Hint: I like to put the potatoes on a bed of spinach to keep from getting the bottom soggy with the wine jus. Finish by topping with crumbled blue cheese and enjoy.

"With the beef and the mushrooms and the red wine and the cherries and the garlic and the cheddar and the tarragon, you have a lot of things going on and want to be able to cut the intensity and the richness of everything," Osburn says, "so I top it with bleu cheese."

Not quite ready to crank up the heat at home? Make a date to check out what Osburn can cook up in the brick oven at Centurion for a romantic evening out.

(This is the third installment of our Chef Chat with Osburn. Check out parts one and two for more about Osburn and his restaurant Centurion.)


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