Recipe courtesy of Robert Irvine

New York Strip Steak with Sauce Robert over Baby Potatoes

  • Level: Intermediate
  • Total: 1 hr 10 min
  • Prep: 30 min
  • Cook: 40 min
  • Yield: 6 servings
Share This Recipe

Ingredients

Sauce Robert:

Potatoes:

Steak:

Directions

  1. For the sauce, heat the olive oil in a medium saucepan over medium-high heat, and saute the shallot until it becomes translucent. Add the mushrooms and cook until they are tender and give up their juices. (While the mushrooms are cooling, begin sauteing the bacon in a separate skillet for the potatoes.) Add the merlot and cook for about 5 minutes. Meanwhile, in a separate small bowl, make a slurry with 1 tablespoon water and the cornstarch, then add the tomato paste and Dijon mustard and mix thoroughly until smooth. Add this mixture to the pan of mushrooms along with demi-glace and parsley. Season with salt and pepper, to taste. Turn heat down to medium-low, and allow to reduce and thicken.
  2. White the mushrooms are cooking, heat the oil in the deep-fryer to 375 degrees F or according the manufacturer's instructions for potatoes. Saute the bacon strips in a skillet until crispy. Remove to paper towels to drain and cool to room temperature. Drain excess bacon fat from the skillet leaving a coating in which to saute the onion. Cook until the onion becomes translucent. Deep-fry the baby potato slices until golden and drain on paper towels. Transfer them to the pan of onions, and crumble in the bacon. Toss in the scallions and season with salt and pepper. Cover and keep warm.
  3. Heat the oven to 375 degrees F for the steak, if you are finishing in the oven. Heat olive oil over medium-high heat in a skillet with oven-safe handles. Season the steaks with salt and pepper and sear for about 2 minutes per side undisturbed (to let seasonings integrate into the surface of the meat) and then to your preferred level of doneness. Transfer the entire skillet to the oven to finish (about 10 minutes for medium- rare) They can also be cooked on a grill. Let steaks rest, then slice into 1/4-inch thick slices.
  4. To serve spoon some potatoes, top with a "fan" of steak slices and drizzle sauce over sliced steak. Garnish the plate with haricots verts.

Choose a topic to find related recipes.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

Nostalgic, Old-Fashioned and Retro Candy and Candy Bars

Take a sweet trip down memory lane by ogling these old-school candy bars and confections.