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1
Heat the olive oil in a large skillet over medium-low heat.
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2
Add the shallots and garlic to the pan and sweat them for 1 minute.
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3
Throw in the thyme, marjoram, bay leaf, cloves, and juniper berry and sweat for 1 minute.
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4
Add the red wine and let the mixture simmer until the wine is mostly cooked off and the sauce starts to thicken slightly, about 20 to 25 minutes.
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5
Stir in 1/2 cup of the demi glace, cook for 1 minute, then taste.
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6
If the sauce needs a little more richness, add more demi glace until it tastes evenly rich and smooth.
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7
Stir in the butter until it is just melted.
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8
Taste the sauce again and season with salt, and pepper, if necessary.
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9
For the steak and turf:
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10
Preheat the oven to 400 degrees F. Preheat a grill or cast iron pan over high heat.
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11
Remove the steak from the refrigerator 30 minutes before cooking so the meat is at room temperature.
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12
This helps the meat to cook evenly.
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13
Coat the steak in 2 tablespoons olive oil.
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14
Season the steak with salt, and pepper.
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15
Sear the steak on both sides, about 2 minutes per side, until browned.
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16
Transfer the steak to the oven for 10 to 12 minutes.
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17
Remove from the oven and let rest before slicing.
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18
While the steak is in the oven, season the fish well with salt and pepper.
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19
Wrap thin slices of potato around each piece of fish, overlapping slightly.
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20
Do this with each slice overlapping the last by 1/4-inch until the fish is wrapped.
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21
Heat a nonstick pan over medium heat and add 1 tablespoon olive oil.
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22
Season the potato-wrapped fish with salt and pepper and add the fish to the pan with the potato overlap facing down.
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23
This will help seal the potatoes on the fish.
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24
Cook each side until the potato is crispy and fish is cooked through.
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25
Transfer the cooked fish to a paper towel.
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26
Keep warm.
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27
For the mushrooms:
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28
Melt 1 tablespoon butter in a large skillet over medium heat.
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29
Add the corn to the pan and cook until lightly browned.
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30
Remove the corn from the pan to a bowl.
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31
Add another 1 tablespoon of butter and then stir in the shallots.
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32
Cook the shallots until softened, about 5 minutes.
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33
Remove the shallots to the bowl with the corn.
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34
Add in the remaining 2 tablespoons butter and raise the heat to medium-high.
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35
Add the mushrooms and cook until they start to brown, but are still firm.
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36
Add the sherry vinegar and stir.
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37
Simmer until reduced down and almost cooked out.
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38
Add the corn and shallots back into the pan.
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39
Stir to combine.
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40
Season the mushrooms with salt and pepper.
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41
Keep warm.
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42
For the leeks:
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43
In a large, deep saute pan over medium heat, melt the butter.
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44
Add the leeks and shallots and sweat the leeks and shallots for 3 minutes, stirring occasionally.
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45
Season the mixture with salt and pepper.
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46
Add the wine and bring to a simmer and let the wine cook all the way down until it is almost cooked out.
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47
Add the stock and repeat the reduction process.
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48
Add the cream and reduce the heat to medium-low and let simmer until the leeks and shallots are tender and the sauce begins to thicken.
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49
Season the mixture with salt, and pepper again, if needed.
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50
To plate:
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51
Slice the steak into thin slices.
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52
Make a bed of mushrooms on each plate.
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53
Top with slices of steak and a piece of fish.
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54
Spoon the leeks on the side.
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55
Top the steak and fish with the red wine sauce.
