Steak, Mashed Potatoes & Red Wine Sauce
This blog is written by celebrity chef and THOR Kitchen brand ambassador Derrick Fox. Each month, Chef Fox will be sharing his favorite recipes with step-by-step directions, pictures and his signature style.
Sometimes we’re all looking to take a meal to the next level, and there’s no better way to do that than with a classic, well-cooked steak. Whether there’s a special occasion coming up or you just want to mix up the weekly dinner routine, a great steak can be on the table in under 30 minutes.
Pair the steak with creamy mashed potatoes, and you’re ready to #cooklikeagod!
|Steak, Mashed Potatoes & Red Wine Sauce
|Red Wine Sauce Ingredients
|2 NY Strip steaks, 1.5-2 inches thick (remove from fridge 45 minutes before cooking)
|2 cups red wine (preferably Merlot)
|2 tbsp “More than Gourmet” Classic Demi-Glace (if you can’t find the “More than Gourmet” brand, there are others that can be used the same way
|Fresh thyme sprigs
|4 tbsp butter
|3 fresh garlic cloves, crushed and peeled
|Diced chives for garnish
|1 shallot, sliced
|Mashed Potatoes Ingredients
|3-4 large Russet potatoes
|1 cup heavy cream
|8 tbsp unsalted butter
|3 tbsp truffle oil (or as much as you would like!)
|Salt to taste
To prepare the mashed potatoes: Peel the potatoes, then rinse them off. Chop into large cubes and place the cubes into a large pot with cold water. Bring the water to a boil, then, once boiling, drop to a simmer. Cook about 12 minutes until the potatoes are cooked through and easy to smash.
Once cooked, strain the potatoes and rice them through a potato ricer back into the pot.
Separately, warm up the heavy cream in a small saucepan. Add the butter and let it melt.
Place the pot with the riced potatoes back onto the stove on low heat for 30 seconds to dry some of the residual moisture. Whisk in the warm cream and butter mixture, then whisk in the truffle oil. Season with salt. Set aside on low temperature.
To prepare the red wine sauce: In a small saucepot over high heat, bring the red wine to a boil. Once the wine reaches a boil, drop to a heavy simmer and simmer until the wine reduces by half.
Tip: Sometimes the wine can be a little bitter, depending on the brand. If that’s the case, I’ve added a little sugar and a couple dashes of soy sauce, and that’s helped me in the past!
Once reduced, whisk in the “More than Gourmet” Classic Demi-Glace base. Whisk in the butter.
To prepare the steaks: Remove the steaks from the fridge about 45 minutes before cooking. After your steaks have rested, season generously with salt and pepper. Portion out the thyme, shallots, garlic and butter so they’ll be ready to baste the steaks.
Place an oven-safe skillet or cast iron pan over high heat. Once hot, add a few tablespoons of grapeseed oil. Sear the steaks for 2 minutes, then flip to the other side. After another 90 seconds, drop in the thyme, shallots, garlic and butter and baste the steaks.
Place the steaks in the oven. Depending on the thickness of the steaks, here is some approximate timing for the cook you’re looking for:
- Medium rare: 3-4 minutes
- Medium: 6 minutes
- Medium well: 7 minutes
- Well done: 8 minutes
Let rest for 10 minutes, then slice, plate and enjoy!