Dry Aged New York Steak With Garlic Potatoes, Chanterelle And Shallot Ragout And White Port Jus Recipe

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Servings: 4

Ingredients

Cost per serving $13.86 view details
  • 4 x 14 ounce pcs aged sirloin steak sea salt, to taste freshly grnd pepper, to taste
  • 3 Tbsp. extra virgin olive oil Puree of Roasted Garlic
  • 4 x heads very fresh garlic
  • 2 Tbsp. extra virgin olive oil
  • 1 Tbsp. salted butter
  • 1 dsh sea salt grind of fresh black pepper Yukon Gold Mashed Potatoes with Roasted Garlic
  • 1 1/2 lb peeled Yukon Gold potato
  • 8 ounce heavy cream, warm
  • 1 stk salted butter, cut into four pcs sea salt, to taste freshly grnd pepper, to taste roasted garlic, puree, to taste Chanterelle-Shallot Compound Butter
  • 3 Tbsp. extra virgin olive oil
  • 3 clv garlic, chopped
  • 4 x shallot
  • 1 x lemon, juiced
  • 4 ounce Yellowfoot chanterelles, cleaned, and, washed
  • 2 stk butter, softened, to room temperature sea salt, to taste freshly grnd pepper, to taste Yellowfoot Chanterelle and Shallot Ragout
  • 4 Tbsp. extra virgin olive oil
  • 4 x garlic, cloves, chopped
  • 5 piece shallot, peeled, and, cut, into thin rings
  • 1 lb Yellowfoot chanterelles, cleaned, and, washed, torn by hand
  • 2 lrg red tomato, seeded, and, diced, into 1/4 inch cubes sea salt, to taste freshly grnd black pepper, to taste White Port Jus
  • 4 Tbsp. extra virgin olive oil
  • 3 x chicken carcass, minced, roughly
  • 2 med onion, diced
  • 4 x ribs celery, diced
  • 3 x carrot, diced
  • 6 sprg fresh thyme
  • 2 x bay leaf
  • 8 ounce white wine
  • 6 ounce white port
  • 16 ounce veal stock arrowroot and water, combination, as needed reserved chanterelle-shallot compound butter, as needed Vegetables and Presentation
  • 3 Tbsp. extra virgin olive oil
  • 1/4 stk salted butter
  • 1 tsp sugar
  • 1/2 lb blanched haricots verts

Directions

  1. 12 X blanched peeled babycarrotsea salt, to tastefreshly grnd blackpepper, to taste
  2. Preheat oven to 375 degrees Fahrenheit.
  3. Season both sides of the steaks with salt and pepper. Heat an ovenproof 12-inch heavy-bottomed saute/fry pan. Add in extra virgin olive oil and bring just under smoking point.
  4. Carefully lay the steaks in the pan (away from you). Keep the heat high to sear both sides of the steaks. Turn after 3 to 4 min or possibly when meat has browned nicely.
  5. Place the pan in the oven and cook to desired doneness (6 to 8 min for medium rare). Remove from oven and rest 4 to 5 min. Keep hot.
  6. Puree of Roasted Garlic:Preheat oven to 325 degrees. Peel garlic. Heat butter and extra virgin olive oil; add in to garlic. Season with salt and pepper. Cover mix tightly with aluminum foil and bake for 1 to 11/2 hrs, or possibly till garlic is brown and soft.
  7. Remove garlic from the pan and press with a knife on its side, or possibly the bottom of a clean pan to make a paste. Reserve for the potatoes.
  8. Yukon Gold Mashed Potatoes with Roasted Garlic:
  9. Place the potatoes in a pot and cover with the cool water. Bring to a boil and cook till tender. Drain and mash, adding the cream and butter alternately. Season with salt, pepper and garlic puree. Serve warm.
  10. Chanterelle-Shallot Compound Butter:Heat the extra virgin olive oil over medium heat in a saute/fry pan. Add in the garlic, shallot and lemon juice and stir to soften 1 minute. Add in the chanterelles and saute/fry, season and cook 5-6 min till tender and juice has evaporated and the mushrooms are as dry as possible (so as not to thin the butter down).
  11. Cold and mince very fine. Stir the chopped mushrooms into the softened butter. Mix thoroughly. Season to taste with salt and pepper, and reserve.
  12. Yellowfoot Chanterelle and Shallot Ragout:
  13. Heat the extra virgin olive oil over medium heat, add in the garlic and shallot rings; soften for 1 to 2 min. Add in the chanterelles, cooking till all juices have reduced. Mix in the diced tomatoes and season with salt and pepper. Reserve warm.
  14. White Port Jus:In a heavy-bottomed stockpot, heat the extra virgin olive oil just under smoking. Add in the chicken bones and saute/fry to brown, about 10-15 min under high heat. Avoid scorching. Add in vegetables and brown the vegetables and bones together.
  15. Add in the thyme and bay leaf, white wine and white port. Boil and reduce to a glaze. Add in the veal stock and bring to a low boil. Simmer to blend flavours and let reduce gently by 1/3. Skim the broth, strain through a fine mesh.
  16. Place sauce in a smaller saucepot and let any fat come to the surface. Skim. Bring to a low boil, thicken with arrowroot to a light shine, whip in the compound butter and reserve warm.
  17. Vegetables and Presentation:To assemble, reheat the beef in the oven 3 min. Heat the butter, remaining extra virgin olive oil and sugar. Add in the haricots verts and baby carrots, toss to coat, season with salt and pepper. Keep warm.
  18. Place a generous spoon of Yukon Gold Mashed Potatoes in the center of each plate. Slice 1/3 of each steak and fan it around the mashed potatoes. Place the whole piece of meat at 10 o'clock on the plate. Spoon Yellowfoot-Shallot Ragout around the plate, drizzle the white port jus, and place the vegetables between potatoes and meat.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 704g
Recipe makes 4 servings
Calories 1689  
Calories from Fat 1348 80%
Total Fat 153.1g 191%
Saturated Fat 69.68g 279%
Trans Fat 0.0g  
Cholesterol 283mg 94%
Sodium 691mg 29%
Potassium 1427mg 41%
Total Carbs 58.8g 16%
Dietary Fiber 7.0g 23%
Sugars 13.1g 9%
Protein 8.46g 14%
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