I think after a whirlwind of seafood meals, we were ready to eat some land animals – specifically the New York Steak. I still don’t know why they call it “New York” – does anyone know? Anyhow, it was something we had on hand, along with nice yellow potatoes & asparagus, so we whipped up this meal in about 40 minutes!
For those who don't know, this is a Pommes Anna that we created with the potatoes. It's a classic French dish of sliced, layered potatoes. We used a mandolin to get the perfectly even slices, then layered it in a pan. Every layer is buttered and seasoned, as seen.
The Pommes Anna is cooked over the stove at medium high heat for about 10 minutes until browned. Then it's flipped upside down onto a baking tray and put into the oven for another 30 minutes. When it's done, it will have a really nice soft texture, but with a crunch from the browned edges.
Meanwhile, we prepared the red wine reduction sauce for the steak. Saute half an onion until soft, then pour in your preferred red wine. We also added a small amount of veal stock concentrate for a different flavor. Let it simmer and reduce to au sec (it's a French term for "almost dry"). Finally, mount with a tablespoon of butter to give it a silky consistency. When adding the butter, remember to turn the heat off while swirling the pan to keep the butter and sauce from separating.
At last, throw the steaks on a smoking-hot pan and sear both sides of the steak for about 2-3 minutes, then finish off in the oven at 350 degrees. The time varies depending on the size and cut of the steak, and also whether you like it rare or well-done. That's all up to you!
I'm not a meat-and-potatoes kinda girl, but I definitely welcomed this meal with opened arms. It was a great combination of flavors that definitely filled the void in our stomachs.