New York Strip Steaks with Broccoli Rabe and Mashed Potatoes

New York Strip Steaks With Maître D'hôtel Butter (Laurent Tourondel)

INGREDIENTS:

Steak:

6 (8-ounce) New York strip steaks, at room temperature
6 Tablespoons butter, at room temperature
Salt and pepper to taste

Maître d'hôtel butter:

1 stick unsalted butter, at room temperature
2 Tablespoons finely chopped parsley
1 shallot, finely chopped
Half a clove garlic, chopped
½ teaspoon chopped fresh sage
1 Tablespoon chopped chives
Salt and pepper to taste

Brush steaks with soft butter and season both sides generously with salt and pepper.

Sear steaks in a heavy skillet, preferably cast iron, over high heat for approximately 4 minutes on each side. Let steaks rest for 10 minutes before serving.

To make the maître d'hôtel butter, combine soft butter with parsley, shallot, garlic, sage, chives and salt and pepper to taste. Form into a cylinder. Chill or use immediately.

Top each steak with a knob of butter and serve at once.

Yield: 6 Servings



Wine Pairing:
A classic Bordeaux. Try the Chateau Beaulieu Comte de Tastes Bordeaux Superieur 2001. Or at $2,000.00 a pop try the Petrus Pomerol 2003.


Broccoli Rabe with Garlic (Laurent Tourondel)

2 to 3 large bunches broccoli rabe, separated into smaller bunches
4 Tablespoons (1/2 stick) unsalted butter
3 garlic cloves, chopped
Fine sea salt and freshly ground black pepper to taste
Pinch grated nutmeg
Bring a pot of salted water to a boil. Fill a large bowl halfway with ice water. Add the broccoli rabe to the boiling water and blanch until al dente, 2 to 3 minutes. Drain and transfer to the ice water to cool and stop the cooking. Drain and set aside.

Melt the butter in a wide, deep sauté pan set over medium heat. Add the garlic and sauté until golden brown and the butter is light brown. Add the broccoli rabe and sauté until warmed through. Season with salt, pepper, and nutmeg, transfer to a bowl and serve.

Serves 6.



INGREDIENTS

· 4 lbs. Russet or Yukon Gold potatoes, peeled and cut into quarters
· 1 bay leaf
· salt and freshly ground black pepper
· 2 cups heavy cream
· 3 tbsp. unsalted butter
· 2 tbsp. chopped chives or parsley

INSTRUCTIONS

1. Put the potatoes into a large pot. Add the bay leaf, 2 tbsp. salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender for about 20 minutes. Drain the potatoes well and discard the bay leaf.

2. Pass the potatoes through a ricer or a food mill. Alternatively, mashed the potatoes by hand using a potato masher or a wooden spoon.

3. Meanwhile, heat the cream and butter in a small saucepan over medium-low heat, stirring occasionally. Do not boil. Remove from heat.

4. Pour the hot cream onto the mashed potatoes just enough to obtain desired consistency. Add salt and pepper to taste, mixing together with a spoon until well blended.

5. Transfer the mashed potatoes to a serving dish. Garnish with chopped chives (or parsley)and a pat of butter and serve.




Quick Strawberry Sundae

Vanilla Ice Cream
Fresh Strawberries
Whipped Cream

In a goblet or sundae dish put in two scoops vanilla ice cream, take a handful of sliced strawberries and gently mash with a fork and then drizzle the mashed strawberries along with the juices over ice cream. Repeat layer with ice cream and mashed strawberries. Top with large dollop of whipped cream and sliced strawberries. Serve with Pistachio Madeleines (recipe follows)




Pistachio Madeleines

INGREDIENTS

1 ½ cups butter plus more
1 ⅓ cups sugar
4 eggs
½ teaspoon vanilla extract
1 dash salt
½ cup chopped pistachios
2 cups flour

INSTRUCTIONS

Heat 1 ½ cups butter in small saucepan over low heat until it melts and separates. Spoon off any foam on top. Spoon off clear clarified butter and reserve (you'll need 1 ¼ cups), leaving milky residue in pan. Discard residue. Cool clarified butter and refrigerate 2 hours until firm but not hard.

Mix clarified butter and sugar until fluffy. Add eggs 1 at a time. Add vanilla and salt. Fold in pistachios and flour. Pipe or spoon batter into greased madeleine molds. Bake at 350 degrees until light brown, 10 to 15 minutes. Cool 10 minutes before removing from molds.

This recipe yields 3 ½ dozen madeleines.



Source: starchefs.com
allfavoriterecipe.com