Ingredients
- 1 pound Yukon Gold potatoes, peeled and cut in ¼” cubes
- 1 cup milk, warmed
- 3 sticks butter- diced small
- 2 shallots, julienned
- 2 cloves garlic
- 4 sprigs thyme
- 1 cup red wine
- 2 cups veal stock
- 1 ½ pound favorite cut of steak, such as ribeye or tenderloin
- 1 small head cabbage
- 3 Tb vegetable oil
- 1 lemon, juiced
- ½ pound favorite wild mushrooms, such as Chanterelle, Maitaike, Portabella
- 2 cloves garlic mashed
- 2 Tb chopped parsley
- ½ cup olive oil
- Salt and pepper
Method of Preparation
- Preheat oven to 375 F
- Cover potatoes with water; add 1 Tb salt. Bring to simmer. Once potatoes are fork tender, drain well.
- Place potatoes in a fine strainer along with 1-1/2 sticks of diced butter and push through small holes to create a mashed potato. Once done mashing potatoes, whisk in warm milk. Season with salt and pepper to taste. Reserve in a warm space.
- Place half the shallots in a small saucepan along with two whole cloves of garlic and red wine. Reduce until syrup consistency and then add veal stock and reduce by two-thirds. Once sauce coats the back of spoon, add 1 sprig of thyme and allow it to steep for 2-3 minutes. Reserve in warm space.
- While sauce is reducing and potatoes are simmering, pan roast steak to desired temperature. Allow to rest for 15 minutes before slicing.
- To cook the cabbage, bring a sauté pan to medium high heat. Cut the cabbage in half and rub each side with half the olive oil and season with salt. Once pan begins to smoke, add vegetable oil and place cabbage cut side down in the pan until it begins to get golden brown, repeat with other side of cabbage.
- While cabbage is browning, in separate pan bring ½ cup water and lemon juice to a simmer and slowly whisk in remaining 1-1/2 sticks of butter. Season with salt and pepper and set aside. Once cabbage is cooked, remove from sauté pan and place in oven-safe baking dish. Cover cabbage with butter and water sauce, and cover with aluminum foil. Bake for 10-12 minutes or until cabbage is tender.
- To roast mushrooms, make sure mushrooms are cleaned and toss with remaining shallot and 2 smashed cloves of garlic, olive oil, remaining sprigs of thyme and salt and pepper. Roast at 375° for 7-10 minutes or until mushrooms are golden brown.
- To serve, scoop mashed potatoes on to plate. Top with charred cabbage, mushroom and then sliced beef. Sauce the plate and meat with the red wine reduction.
