steaks and chops

New York Prime Sirloin,
Cantal Potato puree and Beef Jus
For The Distinctive Epicurean and Wine Enthusiast
Chef   & Vintner

4 / 12 oz     N.Y. Sirloin steaks
sea salt and pepper to taste
4                  sprigs thyme, for garnish
Cantal Potato Puree:

2 lb             Idaho potatoe, peeled and diced
6 T              butter
1/2 cup      heavy cream, war
8 oz           cantal cheese   
salt and pepper to taste

Beef jus:

1                  shallots, finely chopped
2 T               butter
1/2 cup       red wine
1 cup          beef stock
1 t                tomato paste
2                  sprigs of thyme
salt and pepper to taste

1.   Cover potatoes with water in a heavy-bottomed pot. Cover and
bring to a boil on high heat. Reduce heat slightly and simmer until
potatoes are fork-tender, about 30 minutes.

2.   Drain potatoes and set aside. Return potatoes  to pot and place on
low heat, add heavy cream, cantal cheese and butter, using an
electric mixer on medium speed mash the potatoes well, for 2-3
minutes, potatoes should be smooth and fluffy.

4.   Remove from heat and add salt and pepper to taste.

5.    In a skillet preheat 2 T butter, add minced shallots and cook for 3
minutes, add red wine and reduce by half.

6.   Add demi-glaze, beef stock, tomato paste and fresh thyme,
simmer for 8-10 minutes, add salt and pepper to taste.  Strain and set

7.   Season steak with salt and pepper on both sides.  Grille on high
heat for about 4 minutes on each side for medium rare.

8.   To serve; place a portion of potato puree in the center of the
serving plate, lay the steak on top and spoon the beef jus all around
it, as shown, garnish with fresh sprig of thyme.
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