New York Strip w/ confit new potatoes, mushrooms, orbs of joy, and basil puree

The next dish up in my collaboration with Vesper Wine is a pairing with a Cabernet Sauvignon from Rock Nest Wineries in Chile.

The Rock Nest Cabernet has a nice level of tannicity and is neither too dry or too sweet and, like most Cabernet Sauvignons, pairs perfectly with a good steak.

 
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Basil Puree

Basil and cabernet sauvignon are almost made for one another; the freshness of the basil and the rich, subtle acidity of the cab help to accentuate and compliment each other beautifully.

Ingredients:

  • ½ lb baby spinach

  • ¼ lb basil, picked

  • 8 cloves garlic, peeled

  • 1 pt half & half

  • Extra virgin olive oil

Instructions:

  1. On a piece of aluminum foil, place the garlic cloves, a drizzle of olive oil, salt, and pepper and fold it into a small, airtight pouch.

  2. Place the pouch in a 350ºF oven for 20 minutes or until the garlic is soft

  3. In a large pot, bring a gallon of water to a boil.

  4. Blanche the spinach and the basil, straining out any excess liquid.

  5. Place the spinach, basil, and garlic into a blender and add a drizzle of olive oil.

  6. On medium speed, blend everything while slowly adding half & half

  7. Season to taste

Smashed Confit Potatoes

Steak and potatoes go together like peanut butter and jelly and by cooking them slowly in rendered animal fat adds a richness that helps better carry the flavors of the wine.

(TIP: These take a long time to cook, as do the orbs of joy so I would cook them at the same time)

Ingredients:

  • 1 lb fingerling potatoes, washed and dried

  • 1 ½ lbs (24 oz) rendered duck fat (you can find this at whole foods)

  • 2 TBSP grated parmesan cheese

Instructions:

  1. On very low heat, warm up the rendered duck fat in a medium sauce.

  2. Carefully place the fingerling potatoes in the melted fat.

  3. Cook for 1-2 hours or until you can stick a fork through them easily.

  4. With a slotted spoon, remove the potatoes from the fat and set them aside.

  5. Make sure to save the fat for future use!

  6. Once the potatoes have cooled down some, with the side of your knife, gently press down and lightly smash the fingerlings.

  7. In a pan on medium heat, add some of your reserved duck fat and sear the smashed fingerlings until crispy and golden.

  8. Season with salt and pepper and lightly toss with the parmesan cheese.

Orbs of Joy and Demi Glace

Orbs of joy are essentially onions that have been slowly braised or roasted in stock, typically chicken or beef, which makes them great vessels for flavor. Red onions are naturally more sweet than their white or yellow counterparts, but in order to enhance that sweetness even further, these orbs of joy are also braised in red wine to further compliment the pairing with the Cabernet.

Ingredients:

  • 1 lb red pearl onions, peeled (you can substitute for white pearl onions if you can’t find red ones)

  • 2-32oz boxes of no-salt-added beef stock

  • 750ml (1 bottle) red wine (preferably cabernet sauvignon)

  • 1 bunch thyme

  • 1 bay leaf

  • 2 TBSP unsalted butter

Instructions:

  1. Peel your pearl onions if they don’t come pre-peeled.

  2. In a medium sauce pot, on low heat add beef stock and red wine and place the pearl onions in

  3. Simmer on the lowest possible heat for about 2-3 hours until the onions are soft.

  4. Carefully remove the onions with a slotted spoon and set aside.

  5. Continue to reduce the braising liquid until thickened.

  6. Finish by whisking in butter to create a simple demi glace.

  7. Sear the orbs of joy in a hot pan with some of the duck fat from the confit potatoes before serving

Sautéed Mushrooms

Mushrooms’ earthy flavor not only pairs well with richer red wines, but it also goes perfectly with a good steak

Ingredients:

  • 1 lb mushrooms (I recommend oyster or royal trumpets), cleaned

  • 1 shallot, minced

  • 2 garlic cloves, minced

Instructions:

  1. In a pan on medium heat, add two tablespoons of the duck fat from the potatoes.

  2. Add your mushrooms and sautee them until they are slightly less than crispy.

  3. Lower the heat and add your minced shallots and garlic

  4. Season with salt & black pepper

Based in Houston, Vesper offers a wide selection of wines to satisfy any palate and currently ship to Alaska, Washington DC, Florida, Minnesota, Rhode Island, and Texas.

Visit their online shop by clicking here and use the discount code “chefsploration” for 10% of your purchase!

 
 
Luis Fayad