Steak and Potatoes

A classic combination, but can definitely be taken to the next level.  This recipe was taken from America's Test Kitchen.  This is a pan seared ribeye steak served with buttermilk mashed potatoes and a mustard cream sauce.

 This is the mise.  On top we have the potatoes, and on the bottom, we've got the steak, the mustard, cream , white wine, shallots and chicken broth.

The steak hits a hot pan, seasoned with just a little salt and pepper.

The potatoes.  The top picture is the spuds after they came out of a 15-20 minute bath in boiling water.  The bottom picture is the potatoes all mashed up mixed with butter and buttermilk.

The cooked steak, to a perfect rare temperature.  The steak was seared for about 3 minutes per side and then spent about 5 minutes in a 300 degree oven.

The sauce is made in the same pan the steak was cooked in.  First after adding a bit of oil to the pan cook the shallots.  Once the shallots have cooked add the wine and cook until almost evaporated.  Then add the broth, cream and mustard and stir to combine, and cook until sauce is thickened.

The finished product.  Man it was delicious.