Steak Recipe

Cooking Instructions

1. 1

   Prepare the Mashed Potatoes

   Peel and chop the potatoes. Boil in salted water until tender, about 15-20 minutes. Drain and mash with heavy cream and 2 tbs of butter. Season with salt and pepper to taste.

2. 2

   Cook the Steak

   Season the ribeye steak with salt and pepper. Heat a skillet over medium-high heat and add olive oil. Sear the steak for about 4-5 minutes on each side for medium-rare, or cook to your desired doneness. Let rest for 5 minutes before slicing.

3. 3

   Prepare the Creamed Greens

   In the same skillet, add 2 tbs of butter and the chopped shallots. Sauté until softened. Add the spinach or kale and cook until wilted. Stir in heavy cream and season with salt and pepper.

4. 4

   Make the Marchand de Vin

   In a small saucepan, combine red wine and beef stock. Simmer until reduced by half, about 10-15 minutes. Adjust seasoning if necessary.

5. 5

   Prepare the Marrow Butter

   Mix the marrow with remaining butter and season with salt. Form into a log and refrigerate until firm.

6. 6

   Fry the Shallots

   Slice shallots thinly and fry in hot oil until golden brown. Drain on paper towels and season with salt.

7. 7

   Serve

   Plate the mashed potatoes, top with the sliced steak, spoon over the Marchand de vin sauce, and serve the creamed greens on the side. Garnish with fried shallots and a dollop of marrow butter.