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

PHOTO: SW Steakhouse pepper-crusted Chateaubriand.
Jeff Green

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.

PHOTO: SW Steakhouse pepper-crusted Chateaubriand.
Jeff Green
Pepper Crusted Chateaubriand

Serves 4

Ingredients

1 Ea. 2.5 pound whole filet roast

2 Tablespoon Cracked black peppercorns

2 Tablespoon Cracked pink peppercorns

2 Tablespoon Cracked Szechuan peppercorns

1 Tablespoon fresh thyme, picked and finely chopped

2 Tablespoon Kosher Salt

1/2 cup Corn Oil

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.

PHOTO: SW Steakhouse patio.
Barbara Kraft
SW Steakhouse patio.
Red Quinoa and Farro Salad

Serves 4

For the Grains and Vegetables

1.5 cups Red Quinoa, cooked

1 cup Farro or Pearl Barley, cooked

3/4 cup Diced Ripe Tomato

1/2 cup Diced Cucumber

1/2 cup Chopped Black Olive

1/4 cup Julienne Basil

1 teaspoon Kosher Salt

1 Tablespoon Ground Black Pepper

For the Vinaigrette

1 cup Extra Virgin Olive

1/3 cup Honey

1/3 cup Roasted Garlic Cloves

¼ cup Celery

2 teaspoon Dijon Mustard

1 Cup Red Wine Vinegar

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.

Black Truffle Creamed Corn

Serves 10-12

Ingredients

2 qt. White Corn Kernels, Fresh or Frozen

2.5 cup Heavy Cream

1 cup Black Truffle Juice

2 Tablespoon Truffle Oil

1.5 teaspoon Ground Black Pepper

1 Tablespoon Kosher Salt

.25 cup Black Truffle Peelings (reserve a few slices to garnish on top)

2 tablespoon Fresh Chives, finely cut

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.

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