Surf and Turf in Herbed Red Wine Sauce with Buttery Mushrooms and Creamy Leeks

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Sauce:

1 tablespoons olive oil

2 shallots, chopped

4 cloves garlic, chopped

6 sprigs fresh thyme

2 sprigs fresh marjoram

1 bay leaf

2 cloves

1 juniper berry

1 bottle dry red wine

1 cup demi glace (thickened concentrated enhanced stock), divided

2-ounces butter

Kosher salt and freshly ground black pepper, to taste

Surf and Turf:

1 (1-pound) New York strip steak, cut in half, fat trimmed

3 tablespoons olive oil, divided

Kosher salt and freshly ground black pepper, to taste

2 (5-ounce) pieces Chilean sea bass

1 Idaho potato, peeled, cut into a rectangle, sliced thin lengthwise on a mandolin, and held in a bowl of room temperature water

Mushrooms:

4 tablespoons, butter, divided

Kernels from 1 ear white corn

3 shallots, sliced thin

2 cups cremini mushrooms, washed, halved

4 tablespoons sherry vinegar

Kosher salt and freshly ground black pepper, to taste

Leeks:

4 tablespoons butter

3 leeks, halved, washed, and sliced into 1/2-inch pieces

1 shallot, sliced thin

Kosher salt and freshly ground black pepper, to taste

1/4 cup white wine

1/4 cup chicken stock

1/4 cup heavy cream