Delmonico's Dry-Aged Sirloin Steaks with Homemade Worcestershire Sauce, Scalloped Potatoes and Creamed Spinach

Total Time:
7 hr 45 min
45 min
7 hr

4 servings

  • 2 tablespoons olive oil
  • 2 dry-aged sirloin steaks, 16 ounces each
  • Salt
  • Freshly ground black pepper
  • 1 recipe Creamed Spinach, recipe follows
  • 1 recipe Scalloped Potatoes, recipe follows
  • 8 teaspoons Homemade Worcestershire sauce, recipe follows
  • Preheat a grill to high heat.

  • Sprinkle 1 tablespoon olive oil over each steak and then season on both sides with salt and pepper. Grill until medium-rare and slightly charred around the edges, 4 to 5 minutes per side. Remove from the grill and let rest for 3 to 5 minutes. Slice each steak 1/2-inch thick against the grain.

  • To serve, spoon the potatoes into the center of each of 4 large plates and arrange the sliced meat on top. Spoon the creamed spinach next to the potatoes and drizzle 2 teaspoons of the Worcestershire sauce over each serving. Serve immediately.

  • Creamed Spinach:

  • 2 pounds fresh spinach, tough stems removed and washed

  • 1/4 cup heavy cream

  • 4 tablespoons unsalted butter

  • 1 tablespoon finely chopped shallots

  • 1 teaspoon minced garlic

  • 6 tablespoons all-purpose flour

  • 1 1/4 cups whole milk 1 teaspoon salt

  • 1/4 teaspoon ground white pepper

  • 1/4 teaspoon grated nutmeg

  • 1/4 cup grated Swiss cheese

  • 1/4 cup grated Parmesan

  • Bring a large pot of salted water to a boil. Add the spinach and cook for 2 minutes. Drain in a fine-mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside.

  • Bring the cream to a low boil in a small saucepan. Remove from the heat. Melt the butter in medium-heavy saucepan over medium-high heat. Add the shallots and garlic and cook, stirring, until soft, about 1 minute. Add the flour and cook, and then reduce the heat to low and cook, stirring constantly with a heavy wooden spoon, until a light blond roux forms, 2 to 3 minutes. Add the milk in a steady stream, whisking constantly, and cook until thick and smooth, 1 to 2 minutes. Add the salt, white pepper and nutmeg and simmer until thickened, 3 to 5 minutes. Add the hot cream, whisking constantly, and cook for 1 minute. Fold in the Swiss and Parmesan cheeses, and mix until smooth. Add the spinach, mix well and cook until completely warmed through, 1 to 2 minutes. Remove from the heat and adjust the seasoning, to taste. Serve hot.

  • Yield: 4 servings

  • Scalloped Potatoes:

  • 1 teaspoon unsalted butter

  • 3 cups heavy cream

  • 2 3/4 pounds Idaho potatoes, peeled and cut into 1/4-inch slices

  • 1 1/4 teaspoons salt

  • 3/4 teaspoon freshly ground black pepper

  • 6 ounces Swiss cheese, grated

  • Preheat the oven to 400 degrees F.

  • Lightly grease a 1 1/2-quart baking dish with the butter and set aside.

  • Place the cream in a large saucepan and bring to a simmer over medium-high heat. Add the salt and pepper, and stir well. Add the potatoes, adding more cream, if necessary, to completely cover the potatoes. Lower the heat to medium-low and simmer until the potatoes are barely fork tender, about 10 to 12 minutes. Remove from the heat.

  • With a large spoon, transfer 1/3 of the potatoes with some of the cream to the prepared dish, forming an even layer on the bottom. Top with 1/3 of the cheese, and continue layering the potatoes and cheese, ending with cheese on top.

  • Place on a baking sheet and bake until golden brown and bubbly, about 30 minutes.

  • Remove from the oven and let sit for 5 minutes. Serve hot.

  • Yield: 4 servings

Emeril's Worcestershire Sauce:
  • 2 tablespoons olive oil

  • 6 cups coarsely chopped onions

  • 4 jalapenos, with stems and seeds, chopped

  • 2 tablespoons minced garlic

  • 2 teaspoons freshly ground pepper

  • 4 (2-ounce) cans anchovy fillets (or an 8-ounce can), drained of oil

  • 1/2 teaspoon whole cloves

  • 2 tablespoons salt

  • 2 whole, medium lemons, skin and pith removed

  • 4 cups dark corn syrup

  • 2 cups 100 percent Pure Cane Syrup (recommended: Steen's)

  • 2 quarts distilled white vinegar

  • 4 cups water

  • 3/4 pound fresh horseradish, peeled and grated

  • 3 pint-sized canning jars

  • Combine the oil, onions and jalapenos in a large stockpot over a high heat. Cook, stirring, until slightly soft, 2 to 3 minutes. Add the garlic, pepper, anchovy fillets, cloves, salt, lemons, corn syrup, cane syrup, vinegar, water and horseradish and bring to a boil. Reduce the heat and simmer uncovered, stirring occasionally, until the mixture barely coats a wooden spoon, about 6 hours. Strain into a clean container.

  • Worcestershire Sauce may be stored in an airtight container in the refrigerator for up to 1 month, or processed as directed below and kept for up to 1 year.

  • Sterilize 3 pint-sized jars and their metal lids according to the manufacturer's instructions. Spoon the hot mixture into the jars, filling to within 1/2-inch of the rim. With a clean, damp towel, wipe the rims and fit with a hot lid. Tightly screw on the metal ring. Place, without touching, on a rack in a large, deep canning kettle or stockpot of rapidly boiling water; water should cover the cans by 1 inch. Boil and process for 15 minutes. Using tongs, remove the jars, place on a towel and let cool completely before storing. Test the seals and tighten the rings as needed. Store in a cool, dark place for at least 2 weeks before using. After opening, store jars in the refrigerator.

  • Yield: 3 pints

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