Name: Spice Rubbed Flat Iron with Red Wine-Mushroom Sauce, Crispy Potato Cakes and Asparagus
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 servings
Ingredients: 3 Yukon gold potatoes, peeled and quartered; Kosher salt; 4 ounces goat cheese; 1/4 cup all-purpose flour; 1 large egg; 1 clove garlic, smashed; 1/2 bunch chives, minced; Extra-virgin olive oil; Kosher salt; 1 bunch asparagus; Extra-virgin olive oil; Squeeze of lemon juice; 4 flat iron steaks, 1/2-inch thick each; Kosher salt; 1 tablespoon cumin seed; 1 tablespoon fennel seed; 1 tablespoon black peppercorns; Extra-virgin olive oil; Extra-virgin olive oil; 1 shallot, minced; Kosher salt; 1/4 cup red wine; 6 to 8 cremini mushrooms, stemmed and sliced; 1 cup veal demi-glace; 1 tablespoon unsalted butter; 1/2 bunch chives, thinly sliced

Directions

For the potato cakes: Place the potatoes in a large saucepan. Cover with 1 to 2 inches cold water and season generously with salt. The water should taste like the sea. Bring the pot of water to a boil and cook until the potatoes are fork-tender, 20 to 25 minutes. Drain and pass the potatoes through a food mill while still hot, then place in the fridge until cold, 15 to 20 minutes.
Combine the cold potatoes with the goat cheese, flour, egg, garlic and chives. Form the mixture into patties and pan fry in olive oil until golden brown, about 3 minutes each side.
For the asparagus: Bring a large pot of water to a boil. Generously salt it so that it tastes like the sea. Prepare a separate large bowl of cold salted water for an ice bath.
Add the asparagus to the boiling water and allow to blanch for about 1 minute. Transfer the asparagus using tongs or a spider to the ice bath to shock. Remove from the bath and lay the asparagus on a paper towel to dry slightly.
Meanwhile, in a medium sauté pan over medium-high heat, add olive oil to lightly coat. Add the asparagus and sauté until heated through. Season with salt. Toss with the lemon juice and plate.
For the steak: Sprinkle the steaks with salt and set aside to come to room temperature. Preheat the oven to 400 degrees F.
Meanwhile, in a small sauté pan over medium-high heat, toast the cumin seed, fennel seed and black peppercorns until fragrant. Transfer to a spice grinder and grind. Transfer the spices to a small bowl and add 2 tablespoons olive oil, stir together and set aside.
Preheat a large sauté pan over high heat and coat with olive oil. Place the steaks in the pan and sear each side until deep brown, 1 to 2 minutes per side. Transfer the steaks to a small baking sheet, brush with the spice and oil mixture and finish cooking in the oven until a thermometer inserted into the thickest part reads 120 degrees F, about 5 minutes. Remove from the oven and let rest in a warm spot for 7 to 8 minutes.
For the red wine-mushroom sauce: Drain the fat from the sauté pan and add about a tablespoon of olive oil. Add the shallots, bring the pan to a medium heat and season with salt. Cook the shallots for about a minute to soften, then add the wine and cook until it has reduced by half, about 5 minutes. Add the mushrooms, season with salt and cook the mushrooms until they look soft and wilted and the wine has cooked down to just a couple tablespoons, 4 to 5 minutes. Add the demi-glace, bring to a boil and reduce to a simmer, 4 to 5 minutes; the consistency should be almost as thick as gravy. Take off the heat and swirl in the butter until emulsified and glossy. Add the chives and serve over the steak with the potato cakes and asparagus.

Spice Rubbed Flat Iron with Red Wine-Mushroom Sauce, Crispy Potato Cakes and Asparagus

Ingredients

Potato Cakes:

Asparagus:

Steak:

Red Wine-Mushroom Sauce:

Directions

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages