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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 minServes 2Nutri-Score D€€€
from @hwoo.lee1 import0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • dry-aged strip steak (28-day dry aged, at room temperature)Meat700 g
  • potatoes (peeled, cut into chunks)Produce800 g
  • butter (cold, cubed)Dairy150 g
  • whole milk (warmed)Dairy150 ml
  • shallots (finely chopped)Produce2 pieces
  • red wine (dry, such as Bordeaux)Beverages250 ml
  • beef stockPantry250 ml
  • bone marrow (poached and diced)Meat60 g
  • thyme (sprigs)Produce4 pieces
  • garlic (cloves, crushed)Produce3 pieces
  • neutral oilPantry30 ml
  • saltSpices10 g
  • black pepper (freshly ground)Spices3 g

per serving

Nutrition

1,468kcal

Carbs
83 g
Proteins
88 g
Fat
88 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Saucepan
  • Potato masher
  • Sieve
  • Mixing bowl
  • Stovetop

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 6
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