Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Heat the oven to 400°F. Grease a shallow 1-quart baking dish with ½ tablespoon unsalted butter. Pat dry the 1-pound strip steak, season all over with 1¼ teaspoons Morton kosher salt flakes, and refrigerate uncovered while preparing the gratin.

2. 2.

   Scrub or peel 1 pound russet potato and slice crosswise about ⅛ inch thick. Mince 2 cloves peeled garlic. In a bowl, toss together:

   • The sliced potatoes
   • The minced garlic
   • ¾ cup heavy cream
   • ¾ teaspoon Morton kosher salt flakes
   • ¼ teaspoon freshly ground black pepper

   Layer the mixture evenly in the prepared baking dish, pouring all the cream over the top. Cover tightly with foil.

3. 3.

   Bake the gratin for 35 minutes. Uncover, scatter 2 ounces finely grated Parmesan over the top, and bake for another 25 minutes, until browned, bubbling, and easily pierced through the center with a knife. Let stand for 10 minutes before serving.

4. 4.

   While the covered gratin bakes, wipe clean and thickly slice 8 ounces crimini mushrooms. Peel and finely chop 2 ounces shallots. Keep them separate.

5. 5.

   When you uncover the gratin, heat a heavy skillet over medium-high heat. Pat the steak dry again and season with ¼ teaspoon freshly ground black pepper. Add 1 tablespoon neutral cooking oil to the skillet, then sear the steak for 3–4 minutes per side. Reduce the heat to medium, add 1 tablespoon unsalted butter, and turn and baste for another 2–4 minutes, pulling the steak at 130°F for medium-rare. Transfer to a board and rest for at least 10 minutes while making the sauce.

6. 6.

   Leave about 1 tablespoon of fat in the skillet, discarding any excess. Add the sliced mushrooms and cook over medium-high heat for 6–8 minutes, stirring occasionally, until deeply browned. Add the chopped shallots, ½ teaspoon Morton kosher salt flakes, ½ teaspoon dried thyme, and ¼ teaspoon freshly ground black pepper. Cook for 2 minutes, stirring.

7. 7.

   Pour ¼ cup dry red wine into the mushroom skillet and scrape up the browned bits. Simmer for 1–2 minutes, then add ¾ cup low-sodium beef broth and 1 teaspoon Dijon mustard. Simmer for 4–6 minutes, until reduced to a lightly syrupy sauce. Remove from the heat and swirl in 1½ tablespoons cold unsalted butter and any collected steak juices.

8. 8.

   Slice the rested steak across the grain and divide between two warm plates. Spoon the mushroom-shallot sauce over and alongside the meat, keeping some of the browned crust visible. Serve each plate with half the rested potato gratin.

Want more detail? See the temperature guide.