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Receta Grilled Peppered New York Strip With Shallot Pommery Sauce

Name: Grilled Peppered New York Strip With Shallot Pommery Sauce
Ingredients: 4 x Prime sirloin strips - (8 ounce ea), also called NY strip Five-peppercorn mix -, (3 black, 2 white; 1 x green, 1 pink, 1/2 Szechwan), coarsely cracked Salt, to taste SHALLOT-POMMERY SAUCE; 5 x Shallots, sliced; 1/2 c. Red wine; 2 Tbsp. Pommery whole grain mustard; 1/2 c. Heavy cream; 4 ounce Butter, hard Salt, to taste Freshly-grnd black pepper, to taste SPINACH-SHIITAKE-POTATO GRATIN ===; 6 lrg Russet potatoes peeled, and Sliced 1/4" thick; 3 Tbsp. Chopped garlic; 1 tsp Freshly-grated nutmeg; 1 lb Spinach leaves, de-stemmed; 2 c. Sliced shiitake mushrooms, sauteed in oil; 1 quart Heavy cream Salt, to taste Freshly-grnd black pepper, to taste; 1 lrg Red onion, thinly sliced; 2 c. Rice flour Canola oil, for frying Salt, to taste; 2 Tbsp. Dry mustard pwdr; 1 tsp Turmeric; 1 tsp Salt Water, to make a paste; 2 c. Canola oil

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Ingredientes

4 x Prime sirloin strips - (8 ounce ea), also called NY strip Five-peppercorn mix -, (3 black, 2 white
1 x green, 1 pink, 1/2 Szechwan), coarsely cracked Salt, to taste SHALLOT-POMMERY SAUCE
5 x Shallots, sliced
1/2 c. Red wine
2 Tbsp. Pommery whole grain mustard
1/2 c. Heavy cream
4 ounce Butter, hard Salt, to taste Freshly-grnd black pepper, to taste SPINACH-SHIITAKE-POTATO GRATIN ===
6 lrg Russet potatoes peeled, and Sliced 1/4" thick
3 Tbsp. Chopped garlic
1 tsp Freshly-grated nutmeg
1 lb Spinach leaves, de-stemmed
2 c. Sliced shiitake mushrooms, sauteed in oil
1 quart Heavy cream Salt, to taste Freshly-grnd black pepper, to taste
1 lrg Red onion, thinly sliced
2 c. Rice flour Canola oil, for frying Salt, to taste
2 Tbsp. Dry mustard pwdr
1 tsp Turmeric
1 tsp Salt Water, to make a paste
2 c. Canola oil

Direcciones

Season the steaks liberally with salt and 5-peppercorn mix. On a warm grill, mark the steaks and cook each side about 4 to 5 min. I prefer medium rare, that takes about 8 min total. Make sure to let the steaks rest after grilling for about 3 min to let the meat relax.
For the Shallot-Pommery Sauce: In a 1-qt stainless steel saucepan, add in 1 Tbsp. of butter and caramelize the shallots. Season. Add in the red wine and reduce till almost dry. Add in the mustard and saute/fry for 2 min then add in the cream. Heat the cream till warm, but not boiling. Pour into a blender and blend at high speed. Add in the remaining butter and check for seasoning. Keep hot in a water bath.
For the Spinach-Shiitake-Potato Gratin Dauphinoise: Pre-heat the oven to 325 degrees. In a large bowl, mix everything together. Taste the cream for proper seasoning. Dump contents in a baking dish with at least a 2-inch lip. Make sure the cream covers the mix. Bake in oven for 30 min, then stir well. Bake another 45 min till cream is thickened and potatoes are soft.
For the Crispy Onions: Completely coat the onions in flour and deep fry at 350 degrees till golden. Lightly sprinkle salt.
For The Mustard Oil: In a bowl, whisk mustard, turmeric and salt with water to create a paste. Whisk in oil and let stand overnight. Mix will separate, do not remix before using, you want to use the clear flavored oil off the top.
Plating: Cut the gratin with a ring mold and place in the center of a plate. Spoon shallot-pommery sauce around the gratin. Slice the steak and encircle the gratin. Garnish with crispy onions and mustard oil.
This recipe yields 4 servings.