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Dry-Aged Strip Steak with Pomme Purée and Sauce Bordelaise
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Dry-Aged Strip Steak with Pomme Purée and Sauce Bordelaise

1 h 30 minPara 2Nutri-Score D€€€
de @hwoo.lee1 importación0 veces cocinadas
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Ingredientes

2 personas
  • dry-aged strip steak (28-day dry aged, at room temperature)Carne700 g
  • potatoes (peeled, cut into chunks)Frutas y verduras800 g
  • butter (cold, cubed)Lácteos150 g
  • whole milk (warmed)Lácteos150 ml
  • shallots (finely chopped)Frutas y verduras2 piezas
  • red wine (dry, such as Bordeaux)Bebidas250 ml
  • beef stockDespensa250 ml
  • bone marrow (poached and diced)Carne60 g
  • thyme (sprigs)Frutas y verduras4 piezas
  • garlic (cloves, crushed)Frutas y verduras3 piezas
  • neutral oilDespensa30 ml
  • saltEspecias10 g
  • black pepper (freshly ground)Especias3 g

por ración

Nutrición

1468kcal

Carbohidratos
83 g
Proteínas
88 g
Grasas
88 g
Adaptar utensilios

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Utensilios

  • Sartén
  • Cazo
  • Prensapatatas
  • Tamiz
  • Bol
  • Placa de cocina

paso a paso

Preparación

  1. Cook the potatoes

    • Place the potatoes in a saucepan, cover with cold salted water and bring to a simmer.
    • Cook until a knife slides in with no resistance, then drain and let steam dry.
    Paso 1

  2. Make the pomme purée

    • Pass the potatoes through a sieve or mash them until completely smooth.
    • Warm the milk and fold it in, then beat in the cold butter a little at a time.
    • Season with salt and keep warm.
    Paso 2

  3. Start the bordelaise

    • Sweat the shallots in a little butter until soft and translucent.
    • Add the red wine, thyme and garlic and reduce by two thirds.
    • Pour in the beef stock and reduce again until lightly syrupy.
    Paso 3

  4. Finish the sauce

    • Strain the sauce into a clean pan and discard the aromatics.
    • Whisk in the poached bone marrow and a knob of butter off the heat.
    • Season with salt and pepper and keep warm.
    Paso 4

  5. Sear the steak

    • Pat the steak dry and season generously with salt and pepper.
    • Sear in a hot pan with the neutral oil until deeply browned on both sides.
    • Add butter, garlic and thyme and baste continuously.
    • Rest the steak on a rack before slicing.
    Paso 5

  6. Plate

    • Spoon the pomme purée onto warm plates.
    • Slice the rested steak against the grain and lay it over the purée.
    • Spoon the bordelaise over the steak and serve.
    Paso 6
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