Grilled peppered new york strip with shallot-pommery sauce

Yield: 4 servings

Measure Ingredient
4 Prime sirloin strips - (8 oz ea); also called NY strip
Five-peppercorn mix -; (3 black; 2 white;
1 green; 1 pink; 1/2 Szechwan); coarsely cracked
Salt; to taste
=== SHALLOT-POMMERY SAUCE ===
5 Shallots; sliced
½ cup Red wine
2 tablespoons Pommery whole grain mustard
½ cup Heavy cream
4 ounces Butter; hard
Salt; to taste
Freshly-ground black pepper; to taste
=== SPINACH-SHIITAKE-POTATO GRATIN ===
6 larges Russet potatoes peeled; and
Sliced 1/4" thick
3 tablespoons Minced garlic
1 teaspoon Freshly-grated nutmeg
1 pounds Spinach leaves; de-stemmed
2 cups Sliced shiitake mushrooms; sauteed in oil
1 quart Heavy cream
Salt; to taste
Freshly-ground black pepper; to taste
=== CRISPY ONIONS ===
1 large Red onion; thinly sliced
2 cups Rice flour
Canola oil; for frying
Salt; to taste
=== MUSTARD OIL ===
2 tablespoons Dry mustard powder
1 teaspoon Turmeric
1 teaspoon Salt
Water; to make a paste
2 cups Canola oil

Season the steaks liberally with salt and 5-peppercorn mix. On a hot grill, mark the steaks and cook each side about 4 to 5 minutes. I prefer medium rare, which takes about 8 minutes total. Make sure to let the steaks rest after grilling for about 3 minutes to let the meat relax.

For the Shallot-Pommery Sauce: In a 1-quart stainless steel saucepan, add 1 tablespoon of butter and caramelize the shallots. Season. Add the red wine and reduce until almost dry. Add the mustard and saute for 2 minutes then add the cream. Heat the cream until hot, but not boiling. Pour into a blender and blend at high speed. Add the remaining butter and check for seasoning. Keep warm in a water bath.

For the Spinach-Shiitake-Potato Gratin Dauphinoise: Pre-heat the oven to 325 degrees. In a large bowl, mix everything together. Taste the cream for proper seasoning. Dump contents in a baking dish with at least a 2-inch lip. Make sure the cream covers the mixture. Bake in oven for 30 minutes, then stir well. Bake another 45 minutes until cream is thickened and potatoes are soft.

For the Crispy Onions: Completely coat the onions in flour and deep fry at 350 degrees until golden brown. Lightly sprinkle salt.

For The Mustard Oil: In a bowl, whisk mustard, turmeric and salt with water to form a paste. Whisk in oil and let stand overnight. Mixture will separate, don't remix before using, you want to use the clear flavored oil off the top.

Plating: Cut the gratin with a ring mold and place in the center of a plate. Spoon shallot-pommery sauce around the gratin. Slice the steak and encircle the gratin. Garnish with crispy onions and mustard oil.

This recipe yields 4 servings.

Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B04) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-27-1999 by Joe Comiskey - jcomiskey@..."

Per serving: 2454 Calories (kcal); 233g Total Fat; (84% calories from fat); 14g Protein; 82g Carbohydrate; 429mg Cholesterol; 955mg Sodium Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 46 Fat; 0 Other Carbohydrates

Recipe by: Ming Tsai

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