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1
For the steak: Combine all the dry ingredients in a bowl.
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2
Use your fingers to make sure that all of the ingredients are evenly distributed.
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3
Rub the outside of each steak generously with the rub.
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4
Let sit for a few minutes.
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5
Preheat a saute pan or cast iron skillet over high heat.
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6
Lightly oil the steaks.
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7
Place the steaks in a very hot pan and get a good sear on both sides.
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8
Cook for 6 to 7 minutes per side for medium-rare.
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9
Remove the steak from the pan and let rest in a warm spot for 7 to 8 minutes.
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10
For the mushroom sauce: Drain the fat from the pan.
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11
Add the shallots and bring the pan to a medium heat and season with salt.
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12
Cook the shallots for 3 to 4 minutes and add in the garlic.
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13
Cook the garlic and shallots together for 2 to 3 minutes.
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14
Add the mushrooms, season with salt, and stir to coat with oil.
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15
Cook the mushrooms until they look soft and wilted, 4 to 5 minutes.
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16
Add the brandy and cook until it has reduced by half.
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17
Add the veal demi-glaze.
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18
Bring to a boil and reduce to a simmer and simmer for 4 to 5 minutes; the consistency should be almost as thick as gravy.
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19
If it is still thin, let it simmer for another couple of minutes until it does thicken.
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20
Check the consistency by coating a spoon with the sauce, turn the spoon over and draw a line down the middle of the spoon with your finger.
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21
If your finger leaves a track down the spoon without moving, then it is ready!
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22
Taste and adjust the salt, if needed.
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23
Slice the steak on the bias across the grain leaving a few bites of meat on the bone.
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24
Serve slices and meat on the bone over Crispy Smashed Potatoes and top with mushroom sauce.
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25
Serve with Glazed Carrots on the side.
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26
Place the potatoes in a saucepan filled with cold water.
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27
Salt the water.
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28
Bring the potatoes to a boil over medium-high heat.
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29
Cook until just tender, 8 to 10 minutes.
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30
Drain the potatoes.
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31
Heat the olive oil in a pan with high sides over high heat.
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32
Stir in the garlic and cook for 1 minute.
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33
Stir in the crushed red pepper.
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34
Add the potatoes and saute until beginning to brown.
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35
Lightly smash the potatoes and flip them to brown the other side.
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36
Season with salt and keep warm.
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37
Bring a pot of well-salted water to a boil.
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38
Set up a bowl of well-salted ice water.
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39
Blanch the carrots in the boiling water.
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40
When they are cooked but still have some crunch, plunge them immediately into the ice water.
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41
When cool, use a clean tea towel to rub the skin off the carrots.
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42
Reserve.
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43
To a large skillet add the butter, sugar, lemon juice, garlic, thyme, cayenne and about 1/2 cup water.
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44
Bring the pan to medium heat, swirling occasionally.
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45
When most of the water has reduced and the mixture seems homogenous, remove the garlic and add the carrots and stir until they are coated.
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46
Cook until the carrots are completely coated and hot, another 2 to 3 minutes.
