Wow... I've been M.I.A. for quite some time! It's been even busier around here, and it's hard to even wrap my head around what I've gotten myself into!
The restaurant is going quite well. I was on the pantry line (salads & desserts, a few cold and hot appetizers) for a bit of time, and last week I started training at the grill station. I'm having tons of fun, and learning a hell of a lot! Which is the whole point of all of this!
Did everyone (who celebrated) have a good Thanksgiving?! I know we did. My whole family went down to Andy's family's Thanksgiving dinner on Thursday and it went quite well. I'm glad that our families could get together on a day like that and get along so well.
Anyway, I know everyone still might have turkey on the brain, but in honor of me training on the grill station, I thought a nice, juicy steak felt like just the thing to post. Hopefully I'll be back sooner next time, instead of going on a three week hiatus, but who knows what the next week of life has in store for me!
Ingredients:
2 6-8 oz. cuts of beef tenderloin
2 sweet potatoes, peeled and cut medium dice
spinach, optional
Espagnole sauce, recipe here
salt and pepper, to taste
Olive oil, for rubbing and drizzling
Preheat oven to 400 F.
Rub each steak with about a tablespoon of olive oil. Season your steaks with salt and pepper, on both sides.
Place the sweet potatoes on a baking sheet. Drizzle with about 1-2 tablespoons of olive oil and season with salt and pepper. Toss well and spread into one even layer. Bake for about 25-30 minutes, or until golden brown, stirring occasionally.
Heat a large skillet under medium high heat. Add about a tablespoon of olive oil to the pan and heat until shimmering.
Add steaks and cook until desired doneness (I think a medium rare is perfect, about 6-8 minutes per side, depending on the thickness of your cut). Let rest on a cutting board for about 5 minutes.
Warm up Espagnole Sauce, if needed.
To plate, place a good amount of sweet potatoes on the center of the plate. Top with steak and drizzle Espagnole sauce over top. Serve with a side salad of spinach and some fresh bread.
This brings "meat & potatoes" to a whole new level. It was a simple enough dinner to be ready in no time, but also one that is sure to impress dinner guests, as well!
And on a side note, a reader had asked in the comment section of the Espagnole Sauce recipe about a proper way to make a Demi Glace.
By definition, a demi glace is half brown sauce (Espagnole), half brown stock (beef stock), reduced by half. Easy enough right? So for 1 cup of demi glace, use 1/2 cup of Espagnole Sauce, 1/2 cup of beef stock... bring to a boil, then let reduce until the whole mixture is 1/2 cup, or until desires consistency.
Hope to see you guys sooner than later! And thanks for sticking around with me =)
