Culinary Throwdown: Steak and Potatoes
Peppercorn Steak with garlic and chive of mashed potatoes!
2 tablespoon whole black peppercorns, coarsely crushed
2 boneless beef top loin steaks (8 ounces each)
2 to 3 tablespoons butter, melted
1 to 2 garlic cloves, minced
3 tablespoon Shallots
1 tablespoon Worcestershire sauce
1/2 cup red wine or beef broth
1 teaspoon ground mustard
1/2 teaspoon sugar
2 teaspoons cornstarch
1 tablespoon water
Rub pepper over both sides of steaks. Refrigerate for 15 minutes. In an ungreased skillet, brown steaks on both sides over medium-high heat. Reduce heat to medium; add butter and garlic; cook for 4-6 minutes, turning steaks once. Add Worcestershire sauce; cook 4-6 minutes longer, turning once, or until meat reaches desired doneness. Remove steaks and keep warm.
Combine wine or broth, mustard and sugar; add to the pan. Stir to loosen browned bits. Combine cornstarch and water until smooth; add to pan. Bring to a boil; add shallots cook and stir for 2 minutes or until thickened. Serve with the steaks.
Garlic and chive of mashed potatoes:
20-25 baby red skinned potatoes, washed and halved
3 tbsp butter
1 cup half and half
8 cloves garlic, peeled
1/2 cup grated parmesan cheese
1/4 cup minced fresh chives
Bring a large pot of salted water to a boil. Cook potatoes until fork tender.
Meanwhile, in a small saucepan, heat half and half and garlic on medium heat. Garlic will soften.
Drain potatoes and return to pot. Add butter, chives, and pepper. Add garlic from milk. Mash with a potatoes masher, adding a little of the hot half and half at a time until potatoes reach desired consistency.
Stir in cheese and serve immediately.
Best served with a salad or steamed vegetables and glass of merlot or a pint of amber ale.