French cuisine

Medium

Steak With Red Wine Demi and Gratin Dauphinois

Name: Steak With Red Wine Demi and Gratin Dauphinois
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 servings
Cuisine: French
Ingredients: 4 oz. Potatoes; 1 tbsp. Butter [For Rub the Dish]; 1 clove Garlic [For Rub the Dish]; 1½ tsp. Salt; 2 tbsp. Heavy Cream; 1 medium Nutmeg; 1 block Gruyere Cheese; 12 oz. Boneless Beef Strip Steak; 1½ tbsp. Avocado Oil; 1/2 tsp. Salt; 1/4 tsp. Ground Black Pepper; 3 tbsp. Butter; 2 sprigs Rosemary; 3 cloves Garlic; 6 sprigs Thyme; 1 small Shallots; 1/2 cup Red Wine; 1 cup Beef Broth; 1 tbsp. Worcestershire Sauce; 1/2 tsp. Red Wine Vinegar; 1 tbsp. Tomato Paste; 1 tbsp. Dijon Mustard; 6 stalks Asparagus; 2/3 tsp. Sea Salt [For Salt the Water]

Chef Naeim Darzi

RATING LIKE SAVE PRINT

Steak With Red Wine Demi and Gratin Dauphinois

5 stars rating if you like it!

Done

This recipe shows you an incredibly easy way to make a charred steak that’s super tender on the inside. Follow the steps and your pan-seared steak will taste like it just came off the grill. And nothing is more impressive than creating a very simple pan sauce to go with the steak. We will serve this steak with a side of the classic French Gratin Dauphinpois (AKA potato gratin).

Recipe

PRE TIME: 10 min

COOKING TIME: 35 min

TOTAL TIME: 45 min

1 SERVING

Ingredients:

4 oz. Potatoes
1 tbsp. Butter [For Rub the Dish]
1 clove Garlic [For Rub the Dish]
1½ tsp. Salt
2 tbsp. Heavy Cream
1 medium Nutmeg
1 block Gruyere Cheese
12 oz. Boneless Beef Strip Steak
1½ tbsp. Avocado Oil
1/2 tsp. Salt
1/4 tsp. Ground Black Pepper
3 tbsp. Butter
2 sprigs Rosemary
3 cloves Garlic
6 sprigs Thyme
1 small Shallots
1/2 cup Red Wine
1 cup Beef Broth
1 tbsp. Worcestershire Sauce
1/2 tsp. Red Wine Vinegar
1 tbsp. Tomato Paste
1 tbsp. Dijon Mustard
6 stalks Asparagus
2/3 tsp. Sea Salt [For Salt the Water]

Directions:

Step 1

Preheat the oven at 350°F/180°C. Peel and slice a potato. Rub a piece of butter and a clove of garlic on the surface of an oven-proof dish.

Step 2

Place the potato slices in the tray, then sprinkle some salt, add heavy cream, and sprinkle a dash of grated nutmeg, and then start stacking the second layer of potatoes on top of the first layer. Repeat the same process for a total of 3 or 4 layers.

Step 3

On the last layer, cover with shredded parmesan or Gruyère cheese. Place in the oven for about 30 minutes or until the cheese is broiled.

Step 4

Rub vegetable oil on both sides of the steak, and generously season with salt and pepper.

Step 5

Rub the sides of the steak on the board to get salt and pepper on the sides also.

Step 6

Heat a large cast iron pan and place the steak directly in it.

Step 7

After about 4 to 5 minutes after one side and fully caramalized, flip the steak and cook the other side.

Step 8

After the steak has reached your preferred doneness, finish with 3 knobs of butter, rosemary, garlic and thyme.

Step 9

Take steak out and let it rest for about 10 minutes.

Step 10

Transfer them to a wood board immediately to stop the cooking process. Now we are ready to serve.

Step 11

Remove the extra oil in the pan and add in 1 minced shallot.

Step 12

After the shallot turns translucent, deglaze with red wine, and reduce it by half.

Step 13

Meanwhile, take out the baked potato, top with extra shredded parmesan cheese, then return back to the oven, until the cheese becomes golden brown.

Step 14

Add one cup of beef stock and reduce it by half. Add some worchester sauce, red wine vinegar, tomato paste, dijon mustard, reduce the sauce by a half. And finally, sieve the sauce.

Step 15

Add a cup of brown stock to the wine and reduce it by half. Add in worcestershire sauce, red wine vinegar, tomato paste, dijon mustard, reduce the sauce by a half again, and pass through a sieve.

Step 16

Bring a large pot of water to a boil, peel asparagus and cut in half, salt the water really well and blanch the asparagus heads for about 3-4 minutes.

Step 17

Transfer them to an ice bath immediately to stop the cooking process.

Step 18

Now we are ready to serve.