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Teres Major steak, sauce béarnaise, crushed potatoes and honey glazed carrots.
American grain fed Teres Major from www.steak-out.dk 🥩
Crushed Potatoes:
Clean the potatoes and boil them for 20 minutes. Place them on a baking sheet and crush them with the bottom of a jar. Brush with melted butter, paprika, thyme and salt. Place in a preheated oven on convection for 30-40 minutes at 200 degrees celcius (till they are golden brown and crisp)
Sauce:
Add the following to a cylindrical shaped glass:
2 eggyolks
1 teaspoonful of tarragon vinegar reduction
250ml of melted butter (50-60c)
Blend from the bottom and up with an immersion blender
Add freshly chopped tarragon
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.
#steak #steakdinner #recipe #aftensmad #steakhouse
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