Once the steaks have finished their time on the stove (figure A), host Jeanne Benedict moves them to the oven so they'll stay warm. (The pan is set aside to be deglazed later in preparing the peppercorn sauce). Meanwhile, Burke returns to the leek cream still simmering on the stove. After removing it from the heat, he pours the cream into the container of a food processor, where he combines it with the blanched spinach he set aside earlier. Burke purees the mixture for about two minutes, then spoons it into an oven-safe serving dish and places it in the oven to keep warm while he finishes the steaks and prepares the potatoes. Note:The complete potato recipe immediately follows these tips and cooking suggestions.
He begins by transferring several whole potatoes from a pan of boiling water (set on the stove to cook earlier) into a collander for draining. From the collander, he moves them to a large mixing bowl, where he cuts them into medium-sized pieces (figure B). Note: To prevent the potatoes from absorbing too much water, boil them whole and cut into pieces after they're tender, as shown here. To give the potatoes a rich, creamy consistency, Burke beats them with a hand mixer, slowly pouring in hot milk, butter and olive oil, in that order (figure C). Burke explains that the olive oil is responsible for giving the potatoes the light, silky texture they'll have when they're ready to serve. Note: For best results, use premium extra virgin olive oil in this recipe. Since the oil isn't actually cooked with other ingredients at any point, it must have a pleasing flavor of its own. While Burke finishes whipping the potatoes, Benedict helps out by throwing a bit of salt and fresh-ground pepper into the mixing bowl. For those who like to be a bit adventurous, Burke suggests adding a bit of nutmeg in addition to -- or in place of -- the pepper. Finally, Burke spoons the potatoes into an oven-safe serving dish and moves them to the oven to keep them warm. To start the peppercorn sauce, Burke adds some minced shallot to the sautee pan (figure D), which is still coated with carmelized peppercorns from the cooked steaks (figure. (In a pinch, minced onion may be substituted for the shallot.) With the minced shallot in the pan, Burke pours in burgundy (figure E) and beef stock to deglaze the pan for the sauce (figure F). Note: Other red wines -- pinot noir, cabernet sauvignon, etc. -- may be substituted for the burgundy, and chicken stock may be substituted for beef stock. Whipped Potatoes 3 large Idaho potatoes, peeled
1 cup milk, hot
6 tablespoons extra virgin olive oil
6 tablespoons butter, melted
1 1/2 teaspoons salt
1/2 teaspoon white pepper Preparation:
Bring a large pot of water to a boil place potatoes in boiling water and cook till fork tender. Drain potatoes and place in mixing bowl, beat potatoes with hand mixer. Gradually add in hot milk while beating. When milk is completely incorporated, slowly drizzle in melted butter and follow with olive oil. Mix in salt and pepper and place in ovenproof casserole dish. Yield: 4 servings
Active preparation time: 55 minutes
Non-active preparation time: 20 minutes
Cooking time: 30 minutes Note: If you'd like to enjoy this delicious meal, but don't have quite enough time to prepare it step-by-step, you can order a pre-packaged kit that takes just 30 minutes! Impromptu Gourmet kits include pre-measured, pre-chopped ingredients (as well as a handy instruction booklet) that make it easy to create five-star meals at home in half an hour or less. Just go to www.impromptugourmet.com and select this entree from the list.
RESOURCES :
Complete Meat Cookbook
Model: 0395904927
Author: Bruce Aidells
(1998)
Houghton Mifflin Co.
Boston, MA 02116
Phone: 617-351-5000
Email: tradecustomerservice@hmco.com
Marinades: Dry Rubs, Pastes and Marinades for Poultry, Meat, Seafood, Cheese and Vegetables
Model: 0895945312
Author: Jim Tarantino
(1992)
The Crossing Press
Watsonville, CA 95019
Phone: 408-722-0711
Fax: 408-772-2749
Website: www.crossingpress.com
The World Encyclopedia of Meat, Game and Poultry
Model: 0754806022
Author: Lucy Knox and Keith Richmond
(2000)
Lorenz Books / Anness Publishing Inc.
Website: www.lorenzbooks.com
Strictly Steak
Model: 1580800483
Author: A. D. Livingston
(2000)
Burford Books
Short Hills, NJ 07078
Phone: 973-258-0960
Fax: 973-258-0113
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