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1
In a small bowl, combine the oil and Creole seasoning.
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2
Mix well.
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3
Spread each side of the steaks completely with the Creole seasoning mixture.
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4
Place in a shallow pan, cover with plastic wrap and refrigerate for at least 4 hours.
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5
Remove and bring to room temperature before grilling, about 30 minutes.
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6
Preheat the grill.
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7
In a saucepan, over medium heat, melt the butter.
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8
Add the shallots and garlic.
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9
Season with salt and pepper.
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10
Saute for 1 minute.
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11
Add the red wine and bring to a boil.
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12
Reduce the heat to medium and stir in the demi-glace.
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13
Simmer for 2 minutes and remove from the heat, keeping warm.
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14
Place the steaks on the grill and cook for about 4 to 6 minutes on each side for medium-rare.
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15
Remove from the grill and cool for a couple of minutes before serving.
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16
Place the steaks and potatoes on each serving plate.
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17
Spoon a quarter of the sauce over each steak.
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18
Garnish with parsley.
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19
Combine all ingredients thoroughly.
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20
Place the potatoes in a pot of salted water and bring to a boil.
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21
Reduce the heat to a simmer and cook the potatoes until fork tender, about 12 to 15 minutes.
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22
Remove the pan from the heat and drain.
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23
Place the potatoes back in the pot and return to the heat.
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24
Stir the potatoes, constantly, for 2 to 3 minutes to dehydrated the potatoes.
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25
Remove the potatoes from the heat.
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26
Add the butter.
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27
Using a hand-held masher, mash the butter into the potatoes.
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28
Add enough cream until desired smoothness is achieved.
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29
The potatoes should still be sort of lumpy.
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30
Season the potatoes with salt and pepper.
