Tag: Chef Laurent Tourondel

Celebrated chef Laurent Tourondel’s modern American steakhouse at the historic Betsy Hotel on South Beach’s iconic Ocean Drive gives South Florida diners a taste of Tourondel’s award-winning signature style, in a sophisticated yet relaxed beachfront setting. The 2007 Restaurateur of the Year’s South Beach venture showcases prime cuts of USDA Prime, Certified Black Angus and American Wagyu beef, each naturally aged for maximum tenderness and flavor and served finished with herb butter in a cast-iron pan, as well as a variety of fresh fish selections imbued with Tourondel’s French flair and overall finesse. Poached green beans pair perfectly with grilled meats and fish, great for summer.

Poached Green Beans with Garlic Chips, Chef Laurent Tourondel (Serves 2)


Garlic Chips:

  • 2 large garlic cloves sliced paper-thin
  • Vegetable Oil for frying
  • Salt

Haricot Vert:

  • 12 oz. (¾ lb.) Haricot Vert or Green Beans, stems trimmed
  • 1½ tablespoons unsalted butter
  • ½ tablespoon minced garlic
  • Salt & Pepper


Blanch the Garlic

Place the sliced garlic in a small pot and cover with cold water. Bring the water to a boil over medium-high heat. Once the water reaches a boil, drain the garlic slices in a strainer and rinse under cold water. Return the garlic slices to the pot and repeat this process three times, using cold water each time. Once the garlic is blanched, pat the garlic slices dry on a bed of paper towels.

Fry the Chips

Fill a deep heavy pot or deep fryer with 3 inches of the vegetable oil. Heat the oil to 300°F. Fry the garlic in the oil for about 8 to 10 minutes, or until the chips are light golden brown. Remove from the oil and allow to drain on a paper towel lined plate. Season with salt and set aside.

Blanch the Beans

Bring a large pot of salted water to a boil. Add the beans and cook for 3-5 minutes, until tender but not too soft. Remove with a slotted spoon and immediately transfer to a bowl of ice water; drain well.

Sauté the Beans

In a large sauté pan set over medium heat, melt the butter until it begins to foam. Add the garlic and sauté for 2 to 3 minutes or until the garlic is lightly toasted. Add the blanched beans and season with salt and pepper. Sauté for 2 to 3 minutes until the beans are warmed through.

To Serve

Place in a serving platter and sprinkle with the garlic chips.

BLT Steak is located at The Betsy Hotel, 1440 Ocean Drive on South Beach. BLT Steak is open seven days a week, serving breakfast, lunch and dinner. Telephone: (305) 673-0044;

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