Dry Aged New York Strip with Pomme Dauphines and Black Garlic Bordelaise

Dry Aged New York Strip with Pomme Dauphines and Black Garlic Bordelaise

Directions and Ingredients

Bordelaise

1 oz butter
¼ cup chopped shallot
½ cup Bordeaux red wine
1 sprig thyme
¼ teaspoon black pepper
1 cup demi glace
4 oz diced beef bone marrow
2 heads black garlic

Pomme Dauphines

6 Idaho potatoes
½ pound pâte à choux dough
Small amount truffl e oil

For the steak:

  1. Cook steak to desired doneness.

For the Pomme Dauphines:

  1. Bake potatoes in oven at 375° F
  2. Rice the potatoes
  3. Add equal weight of pâte à choux to riced potatoes
  4. Roll into balls and freeze for at least an hour
  5. Fry at 350 degrees for 3 minutes

For the Black Garlic Bordelaise:

  1. Carmelize shallots in a saucepan; reduce heat to low; add marrow and wine and cook until juices are slightly syrupy. Add veal demi glace, return to a simmer, and cook until reduced by half and sauce is lightly thickened, about 10 minutes. Strain sauce and season with pepper.
  2. Cook 2 heads of black garlic with  quarts of bordelaise. Reduce by ½ and blend.

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