This timeless dish brings together the best of all worlds in an eye-catching presentation that makes an effortless transition from plate to palate.
Smashed Yukon Potato
Ingredients:
- 5 pounds Yukon gold potato
- 1 pound unsalted butter
- 1-quart heavy cream
- Salt and pepper to taste
- 2 pounds of rock salt
Directions:
- Preheat oven to 400 F.
- Spread rock salt evenly on a baking tray. Place washed and dried potatoes on top of the salt, leaving room between the potatoes.
- Place potatoes in the oven and cook until fluffy.
- Warm up the butter and cream in a heavy-bottomed saucepan, and break the potatoes with your hands into a warm and creamy substance, adding garlic and seasoning. Continue to mix until the potatoes are warm and delicious.
Crispy Mushrooms
Ingredients:
- 1 pound crimini mushrooms
- 1 pound baby bella mushrooms
- 1 pound oyster mushrooms
- 1/4 cup thyme
- 1/2 cup extra virgin olive oil
- 1/3 cup minced garlic
Directions:
- Preheat oven to 400 F.
- Roughly chop the mushrooms. Place chopped mushrooms into a medium-sized mixing bowl.
- Add garlic, salt and pepper, and extra virgin olive oil, and mix them together.
- Spread mushrooms evenly onto a baking tray and bake for 12 minutes, or until crispy.
Marrow Butter
Ingredients:
- 1 cup bone marrow
- 1 cup unsalted, room-temperature butter
- 2 zested lemons
- 1 cup chopped parsley
- 1 tablespoon cracked pepper
- 1 teaspoon kosher salt
Directions:
- Place butter, marrow, lemon zest, salt, pepper and parsley into a food processor. Pulse a few times and allow to mix for 2 minutes.
- Place mixed butter onto wax paper and roll it into a log.
- Wrap the butter in plastic and let it cool.
Cast Iron Filet
Ingredients:
- 7-ounce filet mignon
- Salt and pepper
- 1 tablespoon unsalted butter
- Extra virgin olive oil
- 3 cloves garlic
- 1 sprig thyme
- 1 sprig rosemary
Directions:
- Pre-warm cast iron sauté pan. Season steak with salt and pepper and a light drizzle of extra virgin olive oil.
- Lay steak flat side down into the cast iron and allow it to sear for 2 minutes. Flip steak and add thyme, rosemary and garlic to a pan, allowing the steak to sear for 2 more minutes before adding butter.
- Flip the steak one more time and start to baste it with the melted butter for 3 minutes.
- Pull the steak and allow it to rest for 3-5 minutes before serving. While the steak is resting, add mushrooms to the sauté pan to re-warm.
Place smashed potatoes onto the center of the plate, followed by the mushrooms, then rest your filet on top of both. Cut a slice of marrow butter, place it on top of the steak and enjoy!