Grilled Peppered New York Strip with Shallot-Pommery Sauce Spinach-Shiitake-Potato Gratin Dauphinoise

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.]

Total Time:
11 hr 15 min
10 hr
1 hr 15 min

4 servings

  • 4 (8-ounce) prime sirloin strips (also called NY strips)
  • 5 -peppercorn mix (3: black, 2: white, 1: green, 1: pink, 1/2: Szechwan) coarsely
  • cracked
  • Salt to taste
  • 5 sliced shallots
  • 1/2 cup red wine
  • 2 tablespoons pommery whole grain mustard
  • 1/2 cup heavy cream
  • 4 ounces hard butter
  • Salt and black pepper to taste
  • 6 large, peeled russet potatoes sliced 1/4-inch thick
  • 3 tablespoons minced garlic
  • 1 teaspoon freshly grated nutmeg
  • 1 pound spinach leaves, de-stemmed
  • 2 cups sliced shiitake mushrooms (Sauteed in oil)
  • 1 quart heavy cream
  • Salt and black pepper to taste
  • 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.

  • MUSTARD OIL 2 tablespoons dry mustard powder 1 teaspoon turmeric 1 teaspoon salt Water to make a paste 2 cups canola 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.

  • 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 sautee 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.

  • 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.

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