-
1
Season the steaks liberally with salt and 5-peppercorn mix.
-
2
On a hot grill, mark the steaks and cook each side about 4 to 5 minutes.
-
3
I prefer medium rare, which takes about 8 minutes total.
-
4
Make sure to let the steaks rest after grilling for about 3 minutes to let the meat relax.
-
5
MUSTARD OIL 2 tablespoons dry mustard powder 1 teaspoon turmeric 1 teaspoon salt Water to make a paste 2 cups canola oil
-
6
In a bowl, whisk mustard, turmeric and salt with water to form a paste.
-
7
Whisk in oil and let stand overnight.
-
8
Mixture will separate, don?t remix before using, you want to use the clear flavored oil off the top.
-
9
In a 1 quart stainless steel saucepan, add 1 tablespoon of butter and caramelize the shallots.
-
10
Season.
-
11
Add the red wine and reduce until almost dry.
-
12
Add the mustard and sautee for 2 minutes then add the cream.
-
13
Heat the cream until hot, but not boiling.
-
14
Pour into a blender and blend at high speed.
-
15
Add the remaining butter and check for seasoning.
-
16
Keep warm in a water bath.
-
17
Pre-heat the oven to 325 degrees.
-
18
In a large bowl, mix everything together.
-
19
Taste the cream for proper seasoning.
-
20
Dump contents in a baking dish with at least a 2-inch lip.
-
21
Make sure the cream covers the mixture.
-
22
Bake in oven for 30 minutes, then stir well.
-
23
Bake another 45 minutes until cream is thickened and potatoes are soft.
