Labor Day Menu, Las Vegas Style: Chef David Walzog's Recipes

Sept. 1, 2012— -- intro: When it comes to grilling, David Walzog has chops.

A nationally-acclaimed chef known for his innovative grilling techniques that provide a different approach to steakhouse cuisine, Walzog is the executive chef at SW Steakhouse and Lakeside Grill, both at the Wynn Las Vegas.

As grillmasters across the country get ready to fire up the charcoal for one last summer barbecue this Labor Day weekend, "Nightline" asked Walzog, a Baltimore native, what would be on his menu. Here, he offers his recipes for a mouth-watering Labor Day meal, Las Vegas style.

quicklist: 1title: Pepper Crusted Chateaubriandtext: Serves 4

Ingredients

Method
Buy 8-10 oz. of whole tenderloin for each person you are serving. Trim the tenderloin of any excess fat. Tie the tenderloin with butcher's twine every two inches or so to let the whole roast cook evenly.

Rub the roast with corn oil and salt. Place the seasoned tenderloin on a preheated grill over medium-high heat and grill for 15 minutes. Rotate the tenderloin while cooking to ensure it cooks evenly on all sides.

On the last turn of the tenderloin remove it from the grill and rub the roast with corn oil and the peppercorn/thyme mixture. Check the internal temperature while it's off the grill. Place the roast back onto the grill and continue grilling until the roast reaches the final cooking temperature of 115º. Remove from the grill and allow to rest for 5-8 minutes prior to slicing. Remove the twine and slice into 1-inch slices.

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quicklist: 2title: Red Quinoa and Farro Saladtext: Serves 4

For the Grains and Vegetables

For the Vinaigrette

To make the dressing:Put the Dijon mustard, roasted garlic cloves, honey, celery and red wine vinegar in a blender. Puree until smooth. Add the oil slowly to create an emulsion. Season with salt and ground black pepper to taste.

To compose the salad:Mix all ingredients in a mixing bowl. Dress the grains and vegetables with 4 oz. of the red wine vinaigrette. Refrigerate prior to serving.

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quicklist: 3title: Black Truffle Creamed Corntext: Serves 10-12

Ingredients

Method
Place the corn, cream, truffle juice, pepper and salt in a bowl. Pulverize the mixture using a stick blender until coarse. Add this to a pot and heat over medium heat while stirring. Add the truffle oil and chopped black truffles before serving. Adjust seasoning if needed based on sweetness of corn.