Back at Christmas I had the good fortune of receiving a box of steaks as a gift. After cooking a couple for to celebrate that Holiday I packed them in the freezer to break out on another special day. Valentines was one of those days. Now these were not your ordinary supermarket steaks. They were prime,dry aged sirloin,about 12 ounces per steak. To explain a little more about what a prime steak is you need to understand grading. Most beef is given a quality grade, as are cuts of Veal and Lamb. At the bottom of the grading system there is Cutter,canner and utility grades. These are used most often by commercial processors and show up in products like canned beef stew or soup. Above that there is standard and choice. These 2 grades are what you most likely find in the local supermarket (choice is better that standard). At the top is Prime, which mostly finds it’s way to higher end restaurants and specialty vendors.
Now that I had my beef I needed to come up with the rest of the meal. For starters I thought a Shrimp Cocktail would be nice. My wife heartily agreed
The next thing to be decided was how to prepare the steak and what to have with it. As much as I enjoy grilling (and do it in all sorts of weather) Conditions just were not favorable so I decided to just cook them in a pan using some fresh rosemary and clarified butter. The rosemary just got tossed in the pan with the butter to flavor it and I basted the steaks to infuse them with some of that flavor. After searing and basting the steaks I then put then in the oven to finish cooking. For the sauce I chose a demiglace. I sautéed some shallots,added some port wine I had in the cupboard, a little reduced beef stock and let that reduce. I then thickened it slightly with a Burre Mane (a pasted of Flour and butter used for thickening) and added a couple of drops of truffle oil. It came out very well indeed!
For the starch I decided on a crisp potato cake. I shredded some potato on the mandoline and added an egg(to bind) and a few teaspoon of lemon juice so the potatoes didn’t turn brown. A little salt and pepper and my potatoes were ready to go in the pan. I sautéed the potatoes in some clarified butter until crispy on the outside and tender on the inside. I then used the potato cake as a base for my steak and served it with my sauce on top.
To finish the meal I made homemade apple crepes.