Sweet and Savory Breakfast Platter
Sweet and Savory Breakfast Platter
Ingredients
For the Gluten-Free Cassava Pancakes
- 1 cup cassava flour
- 1 teaspoon baking powder
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1 egg, yolk separated
- 1 cup milk
- 1/4 cup unsalted butter, melted, plus more for cooking
For the Wild Blueberry Compote
- 1 1/2 cups wild blueberries, fresh or frozen
- 1 lemon, zested and juiced
- 1/4 cup honey
For the Pan-Seared Steak
- 1 1/2 pounds New York strip steak, about 1-inch thick
- 1 tablespoon kosher salt
- 1 teaspoon black pepper, freshly ground
- 3 tablespoons unsalted butter
- 2 garlic cloves, smashed
For the Sautéed Oyster Mushrooms
- 8 ounces yellow oyster mushrooms, separated
- 1 shallot, finely chopped
- 1 tablespoon unsalted butter
- 1 tablespoon soy sauce
For Serving
- 4 mandarin oranges, peeled
- 4 oranges, for fresh juice
Instructions
- 1
Prepare the Wild Blueberry Compote: In a small saucepan, combine the wild blueberries, lemon zest, lemon juice, and honey. Bring to a gentle simmer over medium heat, then reduce heat to low and cook for 10-15 minutes, stirring occasionally, until the berries break down and the compote thickens slightly. Remove from heat and set aside.
⏱️ 15 min
- 2
Prepare the Pancake Batter: In a large mixing bowl, whisk together the cassava flour, baking powder, granulated sugar, and salt. In a separate small bowl, whisk the egg yolk, milk, and melted butter. Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix; a few lumps are fine.
⏱️ 5 min
- 3
Prepare the Steak: Pat the New York strip steak dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper. Let the steak rest at room temperature for at least 15 minutes while you prepare other components.
⏱️ 15 min
- 4
Prepare the Mushrooms: Finely chop the shallot and separate the yellow oyster mushrooms into smaller clusters.
⏱️ 5 min
- 5
Cook the Steak: Heat a heavy-bottomed skillet or cast iron pan over medium-high heat until very hot. Add 1 tablespoon of unsalted butter. Once melted and shimmering, carefully place the steak in the pan. Sear for 3-4 minutes per side for medium-rare, or longer for desired doneness. During the last 2 minutes of cooking, add the remaining 2 tablespoons of butter and the smashed garlic cloves to the pan. Tilt the pan and baste the steak repeatedly with the melted butter and garlic. Remove the steak from the pan and let it rest on a cutting board for 5-10 minutes before slicing against the grain.
⏱️ 20 min
- 6
Cook the Pancakes: While the steak is cooking and resting, heat a large non-stick skillet over medium heat. Add a small amount of butter. Pour 1/4 cup portions of pancake batter onto the skillet. Cook for 2-3 minutes per side, or until golden brown and cooked through. Repeat with the remaining batter, adding more butter as needed.
⏱️ 10 min
- 7
Sauté the Mushrooms: In the same skillet used for the steak (or a separate one), melt 1 tablespoon of unsalted butter over medium heat. Add the chopped shallot and cook for 1-2 minutes until softened. Add the separated oyster mushrooms and sauté for 3-5 minutes, until tender and lightly browned. Stir in the soy sauce and cook for another minute. Remove from heat.
⏱️ 7 min
- 8
Prepare Fresh Orange Juice and Mandarins: Cut the oranges in half and squeeze them using a citrus juicer to make fresh orange juice. Peel the mandarin oranges.
⏱️ 5 min
- 9
Assemble the Platter: Slice the rested steak against the grain. Arrange the sliced steak, sautéed oyster mushrooms, and peeled mandarin oranges on serving plates. On separate plates, stack the cassava flour pancakes and generously top with the wild blueberry compote. Serve immediately with a glass of fresh orange juice.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Sweet and Savory Breakfast Platter
Ingredients
For the Gluten-Free Cassava Pancakes
- 1 cup cassava flour
- 1 teaspoon baking powder
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1 egg, yolk separated
- 1 cup milk
- 1/4 cup unsalted butter, melted, plus more for cooking
For the Wild Blueberry Compote
- 1 1/2 cups wild blueberries, fresh or frozen
- 1 lemon, zested and juiced
- 1/4 cup honey
For the Pan-Seared Steak
- 1 1/2 pounds New York strip steak, about 1-inch thick
- 1 tablespoon kosher salt
- 1 teaspoon black pepper, freshly ground
- 3 tablespoons unsalted butter
- 2 garlic cloves, smashed
For the Sautéed Oyster Mushrooms
- 8 ounces yellow oyster mushrooms, separated
- 1 shallot, finely chopped
- 1 tablespoon unsalted butter
- 1 tablespoon soy sauce
For Serving
- 4 mandarin oranges, peeled
- 4 oranges, for fresh juice
Instructions
- 1
Prepare the Wild Blueberry Compote: In a small saucepan, combine the wild blueberries, lemon zest, lemon juice, and honey. Bring to a gentle simmer over medium heat, then reduce heat to low and cook for 10-15 minutes, stirring occasionally, until the berries break down and the compote thickens slightly. Remove from heat and set aside.
⏱️ 15 min - 2
Prepare the Pancake Batter: In a large mixing bowl, whisk together the cassava flour, baking powder, granulated sugar, and salt. In a separate small bowl, whisk the egg yolk, milk, and melted butter. Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix; a few lumps are fine.
⏱️ 5 min - 3
Prepare the Steak: Pat the New York strip steak dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper. Let the steak rest at room temperature for at least 15 minutes while you prepare other components.
⏱️ 15 min - 4
Prepare the Mushrooms: Finely chop the shallot and separate the yellow oyster mushrooms into smaller clusters.
⏱️ 5 min - 5
Cook the Steak: Heat a heavy-bottomed skillet or cast iron pan over medium-high heat until very hot. Add 1 tablespoon of unsalted butter. Once melted and shimmering, carefully place the steak in the pan. Sear for 3-4 minutes per side for medium-rare, or longer for desired doneness. During the last 2 minutes of cooking, add the remaining 2 tablespoons of butter and the smashed garlic cloves to the pan. Tilt the pan and baste the steak repeatedly with the melted butter and garlic. Remove the steak from the pan and let it rest on a cutting board for 5-10 minutes before slicing against the grain.
⏱️ 20 min - 6
Cook the Pancakes: While the steak is cooking and resting, heat a large non-stick skillet over medium heat. Add a small amount of butter. Pour 1/4 cup portions of pancake batter onto the skillet. Cook for 2-3 minutes per side, or until golden brown and cooked through. Repeat with the remaining batter, adding more butter as needed.
⏱️ 10 min - 7
Sauté the Mushrooms: In the same skillet used for the steak (or a separate one), melt 1 tablespoon of unsalted butter over medium heat. Add the chopped shallot and cook for 1-2 minutes until softened. Add the separated oyster mushrooms and sauté for 3-5 minutes, until tender and lightly browned. Stir in the soy sauce and cook for another minute. Remove from heat.
⏱️ 7 min - 8
Prepare Fresh Orange Juice and Mandarins: Cut the oranges in half and squeeze them using a citrus juicer to make fresh orange juice. Peel the mandarin oranges.
⏱️ 5 min - 9
Assemble the Platter: Slice the rested steak against the grain. Arrange the sliced steak, sautéed oyster mushrooms, and peeled mandarin oranges on serving plates. On separate plates, stack the cassava flour pancakes and generously top with the wild blueberry compote. Serve immediately with a glass of fresh orange juice.
⏱️ 5 min