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Receta Grilled Peppered New York Strip With Shallot Pommery Sauce And Spinach Shiitake Potato Gratin
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Ingredientes
- 4 x prime sirloin strips - (8 ounce ea) also called NY strips Five-peppercorn mix - (3 black, 2 white, 1 green, 1 pink, 1/2 Szechwan) coarsely cracked Salt to taste
- 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
- 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.
- Suggested Wine: Fife Attitude 1996
