Grilled Peppered New York Strip with Shallot-Pommery Sauce Spinach-Shiitake-Potato Gratin Dauphinoise
- Yield: 4 servings
- Total: 11 hr 15 min
- Prep: 10 hr
- Cook: 1 hr 15 min
Ingredients
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
Mustard Oil:
2 tablespoons dry mustard powder
1 teaspoon turmeric
1 teaspoon salt
Water, to make a paste
2 cups canola oil
Shallot-Pommery Sauce:
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
Spinach-Shitake-Potato Gratin Dauphinoise:
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
Directions
- 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 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 re-mix before using, you want to use the clear flavored oil off the top.
- For the shallot 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 gratin: 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.
- 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.