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

Dry-Aged Strip Steak with Pomme Purée and Sauce Bordelaise

1 u 30 minVoor 2Nutri-Score D€€€
van @hwoo.lee1 import0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

2 personen
  • dry-aged strip steak (28-day dry aged, at room temperature)Vlees700 g
  • potatoes (peeled, cut into chunks)Groente en fruit800 g
  • butter (cold, cubed)Zuivel150 g
  • whole milk (warmed)Zuivel150 ml
  • shallots (finely chopped)Groente en fruit2 stukken
  • red wine (dry, such as Bordeaux)Dranken250 ml
  • beef stockVoorraadkast250 ml
  • bone marrow (poached and diced)Vlees60 g
  • thyme (sprigs)Groente en fruit4 stukken
  • garlic (cloves, crushed)Groente en fruit3 stukken
  • neutral oilVoorraadkast30 ml
  • saltKruiden en specerijen10 g
  • black pepper (freshly ground)Kruiden en specerijen3 g

per portie

Voedingswaarden

1.468kcal

Koolhydraten
83 g
Eiwitten
88 g
Vetten
88 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Koekenpan
  • Steelpan
  • Pureestamper
  • Zeef
  • Mengkom
  • Kookplaat

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 6
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