Ingredients Jump to Instructions ↓

  1. 3 strip steaks, bone-in (or de-bone)

  2. Vegetable oil , for sauteing

  3. 1 shallot, minced

  4. 1-ounce red wine

  5. 4 ounces chicken stock

  6. 2 teaspoons green peppercorns, in brine

  7. 1-ounce heavy cream

  8. 1/2-ounce butter

  9. Sauteed Asparagus, recipe follows

  10. Red-skinned mashed potatoes , recipe follows

  11. 6 to 8 red-skinned potatoes

  12. Several chives , finely chopped

  13. 1/2 stick butter

  14. 1/2 cup milk

  15. Salt and pepper

  16. 1/2 cup chopped smoked salmon

  17. 1 bunch scallions, minced

Instructions Jump to Ingredients ↑

  1. Season the strip steaks with salt and pepper. Heat oil in a medium saucepan and saute the seasoned steaks until they are cooked to medium-well done, with a small strip of pink on the inside. Remove the strip steaks and set aside. Wipe away the excess oil from the pan.

  2. Over medium heat, sweat the minced shallots in the same saute pan until they become translucent. Add the red wine and reduce by 1/2. Add stock to the pan and reduce the mixture again by 1/2. Slowly add the green peppercorns and season lightly with salt and pepper. Continuously stir the sauce while adding in the heavy cream . Finish by adding butter to the sauce and reduce the temperature to low. Do not strain .

  3. Serve with Sauteed Asparagus and Red-skinned Mashed Potatoes.

  4. A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

  5. In a large pot, bring just enough water to cover the asparagus stalks, to a boil. Add the asparagus to the pot and cook for approximately 1 minute, just long enough to blanch the vegetables. Drain and set aside. In a saute pan, cook the sliced mushrooms in butter and season them with salt and pepper, to taste. Add the asparagus to the pan and saute until tender.

  6. In a large pot, bring just enough water to cover the potatoes to a rapid boil. Lightly add salt to the water. Add the potatoes, with the skin still intact, to the water and cook them until they are fork-tender. Drain the water from the pot, leaving only the potatoes. Add butter , milk, and salt and pepper to the boiled potatoes and mash all of the ingredients together. Add the smoked salmon and the scallions to the potatoes and stir them throughout the mixture. Finish the potatoes with chives.


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