steak with thyme white wine reduction and truffled mashed
Pan-fried steak with a white wine thyme reduction. Truffled mashed potatoes. 3 star dining at home.
For the steaks
- 4 decent steaks - top sirloin or New York striploin cut 1 inch thick
- 1/2 cup white wine
- 1 cup veal or chicken stock
- 2 oz concentrated veal stock optional
- 1 tsp fresh thyme leaves
For the truffled mashed potatoes
- 1.5 lbs yukon gold potatoes peeled and diced
- 1/2 cup milk heated
- 2 Tbsp butter
- Truffle salt or truffle oil to taste
Boil the potatoes until tender. Tender means a fork inserted into the potato meets no resistance.
Add the butter and heated milk. Use a ricer, masher or hand mixer - whatever you are comfortable with - to mash the potatoes. You are going for a puree texture here so add more milk if needed.
Heat a solid frying pan over medium heat.
Season the steaks generously with salt and pepper.
Pan fry the steaks to desired doneness - somewhere around 4 minutes per side for medium rare. An instant read thermometer is the only reliable guideline here. Different steaks, different stoves, different pans - nobody can figure this out except you and your thermometer. Cook to 125F for rare, 135 for medium.
Remove from pan and tent with foil.
Spoon off fat from pan.
Deglaze with the white wine and reduce the wine to 1/4 cup.
Add chicken or veal stock and reduce by 1/2. Add the concentrated veal stock at this point if you are using it. If you don't have any please consider making some someday. It's flavour and mouthfeel dynamite.
Add the fresh thyme leaves. Add the accumulated juices from the steaks and simmer for another minute. Season with truffle salt or add a drizzle of truffle oil and adjust salt to taste.
Concentrated veal stock is a great thing to have on hand to push dishes over the top. It contributes both flavour and mouthfeel.
Serving: 4servings | Calories: 204kcal | Carbohydrates: 24g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 229mg | Potassium: 901mg | Fiber: 4g | Sugar: 2g | Vitamin A: 225IU | Vitamin C: 19.7mg | Calcium: 93mg | Iron: 5.8mg