Beef Steak with Demiglace Sauce and Mashed Potatoes
Ingredients
For the Steak:
- 175 grams Sirloin or Tenderloin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Olive oil for brushing
For the Demiglace Sauce:
- 50 cc oil
- 1 kg beef bones
- 100 grams onion, chopped
- 100 grams carrot, chopped
- 50 grams green onion stalks
- 50 grams celery stalks
- 1 can tomato paste
- 200 grams all-purpose flour
- 5 bay leaves
- 5 cloves
- 10 black peppercorns
- 5 liters water
For the Mashed Potatoes:
- 150 grams Coliban potatoes
- 120 grams butter, chopped
- 75 cc hot milk
- Extra butter for serving
- Salt and pepper to taste
For the Vegetables:
- Carrots, cut into sticks
- Green beans
- Daikon radish
- Snow peas
- Edible flowers for garnish
Instructions
-
Prepare the Steak:
- Rub the sirloin or tenderloin with olive oil, salt, and pepper. Set aside to marinate.
- Preheat a grill or skillet over medium-high heat.
- Grill the steak on both sides until desired doneness is achieved, about 4-6 minutes per side for medium-rare.
- To ensure the steak stays moist, brush with a bit of butter during the grilling process.
- Remove from heat and let the steak rest while you prepare the other components.
-
Make the Mashed Potatoes:
- Peel the Coliban potatoes and cut them into small cubes.
- Steam the potatoes until tender, about 15-20 minutes.
- Mash the potatoes until smooth, then mix in the hot milk and chopped butter until fully incorporated.
- Season with salt and pepper to taste. Set aside.
-
Prepare the Demiglace Sauce:
- Heat oil in a stockpot over medium heat. Brown the beef bones slowly, turning occasionally until deeply caramelized.
- Add the chopped onions, carrots, green onion stalks, and celery to the pot, cooking until they are also browned.
- Stir in the tomato paste and cook for a few more minutes until it darkens slightly.
- Sprinkle the flour over the mixture and stir to combine. Cook for a few more minutes until the flour is lightly browned.
- Gradually add the water, stirring constantly to prevent lumps. Bring to a boil.
- Add the bay leaves, cloves, and black peppercorns. Reduce the heat and let the sauce simmer gently for 4 hours, skimming off any foam that rises to the surface.
- Strain the sauce through a fine sieve, discarding the solids. Adjust seasoning if needed.
-
Prepare the Vegetables:
- Cut the carrots, green beans, daikon radish, and snow peas into uniform sticks or slices.
- Blanch the vegetables in boiling salted water for a few minutes until tender-crisp. Drain and set aside.
- Season with salt and pepper to taste.
-
Serve:
- Arrange the grilled steak on plates, spooning a generous amount of demiglace sauce over the top.
- Serve with a side of creamy mashed potatoes and the blanched vegetables.
- Garnish with edible flowers for an elegant touch.
Enjoy this rich and comforting meal that beautifully combines a juicy steak with the deep flavors of homemade demiglace sauce, velvety mashed potatoes, and crisp-tender vegetables. Perfect for a special occasion or a satisfying dinner any night of the week!
