Steak, Mashed Potatoes And Salad

Serves: 2

Jewel Boehm

1 January 1970

Based on User reviews:

59

Spice

49

Sweetness

56

Sourness

42

mins

Prep time (avg)

5.2

Difficulty

Ingredients:

1

Red Wine (bottle)

450 g

Sweet Butter

5

Idaho Potatoes (peeled and diced)

1 cup

Milk

450 g

Butter

1

Salt

1

Black Pepper

1 tbsp

Olive Oil (plus 1/4 cup)

1

Onion (diced)

1

Apple (sliced)

1 cup

Cider Vinegar

1 can

Beets (sliced)

1

Romaine Lettuce (head)

Directions:

1

STEAK: Heat saute pan over high heat

2

Salt and pepper steaks on both sides

3

Sear on both sides until crust forms about 4 to 5 minutes

4

Transfer to a preheated 400 degree F oven for 5 minutes

5

To make sauce: in the saucepan that you cooked the steak, place over high heat and add wine

6

Reduce until almost dry add butter 1 piece at a time until emulsified season with salt and pepper

7

MASHED POTATOES: Place potatoes in saucepot, cover with water and pinch of salt

8

Bring to a boil and cook until tender

9

Drain well

10

Heat milk and butter together add to potatoes using potato masher, mash

11

Add salt and pepper and truffle oil

12

Set aside and keep warm

13

SALAD: Heat 1 tablespoon of oil in a saucepan, add onion and sweat for 5 minutes, add apple, vinegar and remaining 1/4 cup olive oil

14

Toss string beans, beets and Romaine lettuce

15

Let vinaigrette cool and toss with salad

16

Drizzle with truffle oil