-
1
Preheat oven to 300 degrees F.
-
2
Use a jaccard steak tenderizing tool, or tenderize the steak yourself with a fork.
-
3
Lay the meat out in front of you, pushing it flat with your hands or a meat mallet, and pull it gently apart with tines of the fork until the meat is slightly pulled apart and tender.
-
4
Season with salt and pepper and dredge in flour.
-
5
In a large oven-safe skillet over medium-high heat, add olive oil and brown steaks, in batches if necessary, on both sides, about 2 minutes per side.
-
6
Set aside, keep warm.
-
7
Meanwhile, in a saucepan, reduce stock by half.
-
8
Season mushrooms with salt and pepper, to taste.
-
9
Saute quartered mushrooms in the same pan as the meat, in the leftover olive oil, until very brown, about 5 minutes.
-
10
Add butter, minced onion, carrot, thyme, and garlic.
-
11
Cook until vegetables are caramelized, about 5 minutes, add balsamic vinegar and reduce for 1 to 2 minutes.
-
12
Add broth, slide meat back into sauce, cover and bake until tender, about 1 hour.
-
13
Stack steaks with pea whipped potatoes and drizzle with balsamic/mushroom sauce.
-
14
2 pounds russet potatoes, peeled and cut into large chunks
-
15
1 1/2 pounds English peas, or 2 pounds frozen peas
-
16
2 cups heavy cream
-
17
1/2 cup (2 sticks) unsalted butter, at room temperature
-
18
1 tablespoon minced garlic (about 3 to 4 cloves)
-
19
Salt and freshly ground black pepper
-
20
Grated Parmesan, optional
-
21
Put the potatoes in a large saucepan with cold water to cover by 3 inches.
-
22
Salt the water, cover and bring to a boil over high heat.
-
23
Reduce heat and simmer until tender, about 10 minutes.
-
24
While the potatoes are cooking, cook the peas in a separate saucepan of salted water.
-
25
Simmer until just tender, about 3 to 5 minutes.
-
26
Remove with a sieve and cool on a baking sheet.
-
27
When the potatoes are done, drain well, scatter on a baking sheet, and let cool for several minutes.
-
28
In a small saucepan, heat 1/2 cup of the cream until it reaches a boil then simmer for a few minutes.
-
29
Add the cream to a blender with the cooked peas and puree until smooth.
-
30
Season with salt and pepper.
-
31
Heat 1 tablespoon of the butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown.
-
32
Add the garlic and cook quickly until pale gold.
-
33
Add remaining cream, season, to taste, with salt and pepper and bring to a boil.
-
34
Press the cooled potatoes through a ricer or food mill into the butter and garlic mixture, tossing to coat.
-
35
Reduce the heat to low.
-
36
Add the remaining butter by tablespoonfuls, stirring vigorously after each addition.
-
37
In this way, the butter does not melt into a golden puddle.
-
38
Instead, it forms an emulsion with the potatoes, creating a very smooth puree.
-
39
Fold the pea puree into the mashed potatoes and adjust seasoning, as necessary.
-
40
Instead of salt, the puree can be seasoned with a little grated Parmesan, if desired.
-
41
Serve hot.
-
42
Inactive Prep Time: 15 minutes
-
43
Ease of preparation: easy
