Steak au Poivre – Jeremy Harris
New York Strip Steaks 4, 200 Gram Steaks
Sea Salt 10 Grams
Black Pepper 10 Grams
Shallots 2 Pieces, Minced
Cream 300 mL
Brandy 50 mL
Potatoes 200 Grams
Milk 100 mL
Butter 50 Grams
Parsley 1 Large Bunch, picked leaves
Olive Oil 500 mL
Heirloom Carrots 30 Grams
Asparagus 30 Grams
Heirloom Spinach 10 Grams
Sweet Potato 1 Piece
Beet Root 1 Piece
- Prepare the beet root and sweet potato chips by thinly slicing and deep frying in olive oil at 160 degrees until slightly golden and crispy, reserve for the plating of the dish. This can be done before hand.
- Prepare the parsley puree by blending the parsley leaves in a blender with olive oil. Once blended into an oily paste then use a coffee filter to strain out the oil from the parsley puree. This can also be done overnight. You will be left with a green oil separated from a dark green parsley puree. If you have a sieve or kitchen tamis it is better to pass the puree to make it more smooth and refined.
- To prepare the parsley potato puree boil the potatoes until fork tender then mash with a food mill or potato masher. Add butter and milk until creamy and finish with the pre-prepared parsley puree. The color should be an intense dark green.
- To prepare the steak season with cracked black pepper and sea salt. In a cast iron pan or heavier sauté pan sear the steaks in olive oil on both sides. It is preferred to cook the steaks start to finish in the pan, but this also depends on the thickness of the steaks. If they are cut thicker they can be finished in a broiler.
- Once the steaks are cooked reserve and prepare the pan sauce by sautéing the shallots, then deglaze with brandy, add cream, and freshly cracked black pepper.
- Serve the steak with the puree, the rich peppery sauce, and sautéed vegetables and root chips.
The perfect wine:
Nederburg’s Heritage Heroes The Brewmaster is a dark, intense red with concentrated aromas of blackcurrant, cigar box, tobacco and a hint of vanilla. It’s classic, full-bodied and juicy dark fruit flavours and savoury notes, with ripe tannins, show the fantastic integration between wood and fruit, pairing well with Chef Jeremy Harris’ steak au poivre.
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