Connor Bloch

Teamwork Makes the Dream Work!

Seared NY Strip with Fondant Potatoes, Braised Carrots, and Red Wine Reduction

Ingredients:
* NY Strip Steak
* 2 Yukon Gold Potatoes
* 1.5 cups Beef Stock
* 1 shallot, small dice
* 3 carrots
* ¾ cup dry red wine
* Thyme
* Rosemary
* 3 cloves garlic, crushed and unpeeled
* 8 tbsp butter
* Salt
* Pepper

Steps:
1. Dry off steak and season steak with salt and pepper
2. Preheat cast iron or stainless steel skillet over high heat
3. Add steak, pressing down to ensure full contact with the pan
4. Sear until deep brown crust achieved
5. Flip, continue cooking, removing ~8 degrees before desired temperature to account for carry over cooking
6. In a high walled sauteé or saucepan, melt 2 tbsp butter over medium high heat
7. Add potatoes, searing until brown in color
8. Add beef stock, herbs, and garlic cloves, reducing heat to simmer, cooking until tender
9. Melt 2 tbsp of butter in saucier over medium heat, add shallots and sweat until translucent
10. Add carrots, cooking gently ~2-3 mins
11. Increase heat to high, pour in wine and reduce until most of the liquid is evaporated
12. Add beef stock, herbs, and black peppercorns
13. Simmer sauce until carrots are tender, sauce is slightly thickened and desired consistency reached 
14. Plate potatoes, a couple slices of steak, some carrots, and pour your sauce on top

#steak #100cooks #duochallenge #potatoes #sauce
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