Updated: 09/24/2018 3:33 PM | Print Story |  Email

Radisson Blu Table Steak

The Firelake Grill House and Cocktail Bar inside Radisson Blu Mall of America is a favorite of Twin Cities Live.  Elizabeth came back raving about a steak that she had there so we had to go back to see what she was talking about.


Olivia Premium Steak
6oz Olivia Premium steak
1 tsp North wood spice

North Wood Spice
14 oz Montreal spice seasoning
3 oz kosher salt
1.5 oz smoked paprika
Method: Combine all ingredients together.

Rooftop Honey Apricot Glaze
2 pounds apricot preserves
½ cup apple cider
3 each poblano peppers, cleaned and chopped
2 each shallots
4 each garlic cloves
½ oz salt
½ oz dried chili flakes
½  cup Rooftop Honey

Method:  Chop all peppers, shallots, and garlic together.  Blend apricot preserve, apple cider, pepper-garlic-shallot mix together.  Add chili flakes and salt.  Blend all ingredients together.

Boundary Water Steak Sauce
1 qt. Tomato ketchup
12 oz sugar
½ pound dry mustard
½ gallon creole mustard
¼ oz black pepper
3 fl oz soy sauce (gluten free)
½ Tbsp. ground chipotle pepper
1 Tbsp. onion powder
½ Tbsp. granulated garlic
1 oz Worcestershire spice
1 Tsp. dried thyme
5 fl oz red wine vinegar
4 fl oz karo syrup
3 oz Worcestershire sauce

Method:  Mix all ingredients and let sauce age 72 hours before using.

Roasted Cauliflower Polenta
12 oz shaved cauliflower
8 oz dried polenta
2 oz whole butter
4 oz white wine (dry)
1 oz chopped shallots
2 Tsp fresh thyme, chopped
4 oz mascarpone cheese
26 oz vegetable stock
1 Tbsp. olive oil
Salt and pepper to taste

Method:  Season shaved cauliflower with salt, pepper, and one Tablespoon of olive oil. Roast in the oven at 350 degrees for six minutes.  

Sauté the shallots in the butter, add the white wine and cook down until the alcohol evaporates (about half the liquid you started with).  Add polenta and half of the fresh chopped thyme.  Cook the polenta at medium heat, gradually adding the vegetable stock as you stir. When the polenta is cooked fully, add mascarpone cheese and the remaining thyme.  Season well with ground pepper and salt.

Place the mixture in a sheet pan (at least ¾ inch to one inch deep) to cool.  Serve.

Blu Salad
4 oz wild baby arugula
½ oz shaved fennel
6 each heirloom cherry tomato, cut in halves
½ each shaved red radishes
½ oz toasted and cracked pistachio
2 oz fresh blueberries
1 oz Rooftop Honey apple cider vinaigrette

Method:  Toss all ingredients together and serve immediately.

Rooftop Honey Apple Cider Vinaigrette
6 oz Roughly chopped shallots
2 oz Fresh garlic
4 oz Dijon mustard
2 oz Rooftop Honey
32 oz Apple cider vinegar
64 oz 80/20 blend oil (salad oil)
2 oz Salt
1 oz pepper

Method:  Combine shallots, garlic, mustard, and honey in a food processor or blender.  Add vinegar and oil to the mixture gradually.  Season with the salt and pepper.

Broccoli Rabe
6 oz broccoli rabe
1 Tbsp tomato-basil relish
Rooftop Honey balsamic glaze
Clarified butter

Method:  Clean and and peel the stems of the broccoli rabe.  Blanch the broccoli rabe for approximately one minute, or until bright green.  Saute the broccoli rabe with clarified butter and serve with tomato-basil relish over the stems.  Drizzle with Rooftop Honey glaze.