 Grilled Peppered New York Strip With Shallot-Pommery
Sauce Spinach-Shiitake-Potato Gratin Dauphinoise
Copyright, 1998, Ming Tsai, All Rights Reserved
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
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.
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
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.
SPINACH-SHIITAKE-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
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.
Yield: 4 servings
Prep Time: 10 hours
Cook Time: 1 hour 15 minutes
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