Grilled Peppered New York Strip With Shallot-Pommery Sauce Spinach-Shiitake-Potato Gratin Dauphinoise
Serves: 6
Vicente Kshlerin
1 January 1970
Based on User reviews:
54
Spice
52
Sweetness
45
Sourness
40
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1
Salt2 tbsps
Mustard Powder (dry)1 tsp
Turmeric2 cups
Canola Oil1 cup
Red Wine2 tbsps
Grain Mustard (pommery whole)110 g
Butter (hard)3 tbsps
Garlic (minced)1 tsp
Nutmeg (freshly grated)Directions:
1
Season the steaks liberally with salt and 5-peppercorn mix
2
On a hot grill, mark the steaks and cook each side about 4 to 5 minutes
3
I prefer medium rare, which takes about 8 minutes total
4
Make sure to let the steaks rest after grilling for about 3 minutes to let the meat relax
5
For the mustard oil: In a bowl, whisk mustard, turmeric and salt with water to form a paste
6
Whisk in oil and let stand overnight
7
Mixture will separate, don't re-mix before using, you want to use the clear flavored oil off the top
8
For the shallot sauce: In a 1 quart stainless steel saucepan, add 1 tablespoon of butter and caramelize the shallots
9
Season
10
Add the red wine and reduce until almost dry
11
Add the mustard and saute for 2 minutes then add the cream
12
Heat the cream until hot, but not boiling
13
Pour into a blender and blend at high speed
14
Add the remaining butter and check for seasoning
15
Keep warm in a water bath
16
For the gratin: Pre-heat the oven to 325 degrees
17
In a large bowl, mix everything together
18
Taste the cream for proper seasoning
19
Dump contents in a baking dish with at least a 2-inch lip
20
Make sure the cream covers the mixture
21
Bake in oven for 30 minutes, then stir well
22
Bake another 45 minutes until cream is thickened and potatoes are soft
23
Cut the gratin with a ring mold and place in the center of a plate
24
Spoon shallot-pommery sauce around the gratin
25
Slice the steak and encircle the gratin
26
Garnish with crispy onions and mustard oil