Teres Major steak, crispy mashed potato balls, honey glazed carrots and a redwine reduction and cream sauce. As always recipe below ⬇️
American grain fed Teres Major from @steakout.dk 🥩
Crispy mashed potato balls
Clean and peel 500g of potatoes. Boil for 20 minutes and drain. Add 1.5 tbsp of potato flour and mash them. Salt, pepper and paprika to taste. Bread with flour, egg and panko and deepfry at 190 degrees celcius till golden and crispy.
Sauce
Add a bit of vegtable oil to a sauce pan. Add a shallot. Roast the shallot. Add a deciliter of red wine and let it reduce over medium heat till its almost completely evaporated. Add 2 teaspoonfuls of beef stock, 1 tsp of worcestershire sauce and 250ml of heavy cream. Salt and pepper to taste. Let it reduce over low heat till thick and creamy.
Steak
Sear over high heat in canola oil. Turn down to medium hear after the initial sear and add, butter, garlic and thyme - then baste the steak. Once it hits 46 degrees celcius pull the steak and let it rest. Final temp should be 54-55 degrees celcius for a rare to medium rare.
Carrots
Clean the carrots, add 50 grams of butter to a pan over medium heat with a tablespoon of honey. Sautée the carrots over medium heat till they are nice and caramelized.
