Beef Tenderloin Steak
2 lbs New York Strip Steaks (2 steaks), or Ribeye or Top Sirloin Steaks (1 lb each
steak, 1 1/4” thick)
1/2 Tbsp Butter
1 1/2 tsp sea salt
1 tsp black pepper, freshly ground
2 Tbsp unsalted butter
2 cloves garlic, peeled and quartered
1 sprig fresh rosemary
Instructions
1. Thoroughly pat steak dry with paper towels. Just before cooking, generously season
with 1 1/2 tsp salt and 1 tsp black pepper
2. Heat the cast iron pan until hot then add 1/2 Tbsp oil over medium-high heat, swirling to
coat. Once the oil is very hot, add steaks to the skillet. Sear the steaks on the first side for
4 minutes until a brown crust has formed then flip and cook another 3-4 minutes. Using
tongs, turn the steak on its sides to render the white fat and sear the edges (1-minute per
edge).
3. Reduce heat to medium and immediately add 2 Tbsp butter, quartered garlic cloves and
rosemary to the pan. Spoon the butter sauce over the steak, tilting the pan to get butter
on your spoon. Continue spooning the sauce over the steak for a minute or until the steak
is about 5-10 degrees from your desired doneness (the temperature will continue to rise
another 5-10 degrees while steaks rest).
4. Transfer steak to a cutting board, loosely cover and rest 10 minutes before slicing
into 1/2" strips to serve. Spoon extra butter sauce over sliced steak to serve.
Notes
Steak Doneness Chart: Medium
Rare: 145 degrees F
Medium Doneness: 160 degrees F Well
Done: 170 degrees F
Mango Puree
Mango
Gelatin
Sugar
Procedure
1. Peel off all the skin of mango, Slice and blender it in a food processor.
2. In a small pot boil a water, and sprinkle the gelatin powder
3. Add the mango puree
4. Transfer in a bowl , wait it cool
5. Blend It again in a food processor.
Potato Fondant
Ingredients
3 large whole russet potatoes
2 tablespoons high-heat-resistant vegetable oil, such as oil in cooking steak salt and
ground black pepper to taste
3 tablespoons butter
4 sprigs thyme, plus more for garnish
½ cup Beef broth, or more as needed
Directions
1. Preheat the oven to 425 degrees F (220 degrees C).
2. Cut off ends of russet potatoes. Stand potatoes on end, and peel them from top to bottom
with a sharp knife to make each potato into a uniform cylinder. Cut each cylinder in half
crosswise to make 6 potato cylinders about 2 inches long.
3. Place potatoes into a bowl of cold water for about 5 minutes to remove starch from the
outsides.
4. Heat vegetable oil in a heavy oven-proof skillet over high heat until it shimmers
slightly.
5. Pat dry potatoes with paper towels. Place potato cylinders with the best-looking ends
into the hot oil. Reduce heat to medium-high, and pan-fry potatoes until well- browned, 5
to 6 minutes. Season with salt and black pepper.
6. Flip potatoes and repeat on the other ends. As they cook, use a paper towel held with
tongs to carefully blot out the oil from the skillet. Add butter and thyme sprigs to the skillet.
7. Pick up a thyme sprig with tongs and use it to paint butter over the top of the
potatoes. Cook until butter foams and foam turns from white to a pale tan color. Season
with more salt and pepper. Pour chicken stock into skillet.
8. Transfer the skillet to the preheated oven and cook until potatoes are tender and creamy
inside, about 30 minutes. If potatoes aren't tender, add 1/4 cup more stock and cook for 10
more minutes.
9. Place potatoes on a serving platter. Spoon thyme-scented butter remaining in skillet
over potatoes. Garnish with thyme sprigs. Let cool about 5 minutes before serving.
Red Wine Reduction
Ingredients
1 Tablespoon drippings from steak or 1 Tablespoon butter if you have no drippings 1
Tablespoon minced garlic or garlic paste
¼ cup minced shallots or red onions
1 cup red wine of your choice, or equal amounts beef stock if not using wine
2 Tablespoons balsamic vinegar
2 sprigs fresh thyme plus more for garnish 1
cup beef stock
¼ cup roughly chopped parsley leaves 2
Tablespoons butter
Instructions
1. Reserve 1 Tablespoon steak drippings from your cooked steak in the pan over medium
heat. If you haven't cooked a steak, melt 1 Tablespoon butter in a cast iron skillet. Then,
add garlic and shallots and saute, stirring until tender, about 1 minute. 1 Tablespoon
drippings from steak,1 Tablespoon minced garlic,¼ cup minced shallots
2. Add red wine, beef stock, balsamic vinegar, and fresh thyme sprigs. Bring liquid to a rapid
simmer over medium-high heat.
1 cup red wine,2 Tablespoons balsamic vinegar,2 sprigs fresh thyme,1 cup beef stock
3. Allow the wine mixture to reduce until thickened, approximately 3 to 5 minutes.
4. Remove the thyme from the sauce and turn the heat to low. Whisk in 2
Tablespoons butter.
2 Tablespoons butter
5. Add parsley and season with salt and pepper if desired. Serve, and enjoy!
¼ cup roughly chopped parsley leaves
