-
1
In a small bowl, combine the oil and Creole seasoning.
-
2
Mix well.
-
3
Spread each side of the steaks completely with the Creole seasoning mix.
-
4
Place in a shallow pan, cover with plastic wrap and chill for at least 4 hrs.
-
5
Remove and bring to room temperature before grilling, about 30 min.
-
6
Preheat the grill.
-
7
In a saucepan, over medium heat, heat the butter.
-
8
Add in the shallots and garlic.
-
9
Season with salt and pepper.
-
10
Saute/fry for 1 minute.
-
11
Add in the red wine and bring to a boil.
-
12
Reduce the heat to medium and stir in the demi-glace.
-
13
Simmer for 2 min and remove from the heat, keeping hot.
-
14
Place the steaks on the grill and cook for about 4 to 6 min on each side for medium-rare.
-
15
Remove from the grill and cold for a couple of min before serving.
-
16
Place the steaks and potatoes on each serving plate.
-
17
Spoon a quarter of the sauce over each steak.
-
18
Garnish with parsley.
-
19
For the Mashed Potatoes: Place the potatoes in a pot of salted water and bring to a boil.
-
20
Reduce the heat to a simmer and cook the potatoes till fork tender, about 12 to 15 min.
-
21
Remove the pan from the heat and drain.
-
22
Place the potatoes back in the pot and return to the heat.
-
23
Stir the potatoes, constantly, for 2 to 3 min to dehydrated the potatoes.
-
24
Remove the potatoes from the heat.
-
25
Add in the butter.
-
26
Using a hand-held masher, mash the butter into the potatoes.
-
27
Add in sufficient cream till desired smoothness is achieved.
-
28
The potatoes should still be sort of lumpy.
-
29
Season the potatoes with salt and pepper.
-
30
(Makes 6 to 8 servings)
-
31
This recipe yields 4 servings.
