Smoked Steak with Brussels Sprouts, Maitake Mushrooms, and Bordelaise Sauce
Rich marrow bones and veal stock provide richness to the beef and vegetables in this French take on a high-end steak dinner.Piped, whipped potatoes incorporating bone marrow, cream and butter cushion an elegant Pommes Anna, a classic French side dish of thinly sliced potatoes stacked and layered with butter.You don’t get more umami than this.
- 4 6-ounce prime beef strip loins
- 8 Yukon Gold potatoes, peeled
- 4 sticks butter
- 4 garlic bulbs
- 1 pint heavy cream
- 8 Thumbelina carrots, blanched
- 16 Brussels sprouts, charred
- 8 baby turnips, blanched
- 4 beef marrow bones
- 1 bottle red wine
- 1 cup ground beef
- 1 carrot, chopped
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 cups dark veal stock
1To make the pommes Anna, peel the potatoes. With a 1-inch cylinder, punch out the middles of the potatoes. Reserve the rest of the potatoes for the purée. With a mandolin, slice thin potato circles. In a small egg pan, overlap the potatoes until a ring is formed. Repeat a second layer and add a film of oil. Cook till the edges brown. Carefully flip over to continue cooking until both sides are evenly cooked.
2For the potato purée, clean all the marrow out of the marrow bones and reserve. Place the potato scrap and garlic cloves in a salted pot of water and bring to a boil. When tender, rice the potatoes. While still very hot, add the raw bone marrow, butter, and cream. Season with salt to taste.
3For the sauce, brown the ground meat, add the mirepoix of chopped carrots, celery, and onions. Add red wine and reduce until it’s almost dry. Add the veal stock and reduce by half and reserve.
4Sear the steaks and cook to desired temperature.
5Boil the marrow bones for an hour and when cool, scrape all the remaining meat off the bones and reserve.
6To assemble, slice the steaks and divide them between plates. Sauté the vegetables in butter and place randomly around each plate. Pipe the whipped potatoes in the cleaned marrow bones and top with a pommes Anna. Finish each plate with a drizzle of strained veal reduction.
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