Teres Major served with #-potatoes, garlic sauteed haricot verts and a creamy red wine reduction.
Meat from @steakout.dk
Potatoes:
Slice potatoes thinly, roughly 0,5cm. Then slice the the # pattern. Melt some butter, add a minced clove of garlic, thyme and some paprika. Brush the potato slices with the mixture. Bake at 200 degrees celcius on convection for 45 minutes.
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.
Haricut verts:
Blanch them quickly in boiling water, then sautée them in butter for a few minutes over medium heat.
