Steak and Potatoes

Last girl I dated was a "Steak and Potatoes" kind of girl. I didn't realize it seems to mean dull.

I'm going to put this one down quickly because actually I want to get to the next one that's current. I didn't have a chance to write this when I made it but I wanted to be sure you had it. Take a look:

Entree:
Pan Seared New York Steak with Wild Meadow Mushroom, Duck Fat and Red Wine Sauce, Garlic Yukon Potatoes with Parsley and Steamed Baby Carrots

Need:

1 New York steak
4 cloves garlic, chopped
1 package dried Meadow Mushrooms
2 Yukon Potatoes, chopped large
1 Bunch Baby Carrots
1 Tbsp Flour
Fresh Parsley
Butter
Olive Oil

Boil the potatoes. Soak the Mushrooms in about .5 cup water

Put some oil in a skillet with half the garlic on medium low heat and throw on the steak. Sear it about 5-8 minutes on both sides (that's how I like it) and then let it finish cooking for 10 minutes off the heat.

While that's going on, melt some butter with the potatoes and combine with a handful of fresh parsely and the remaining garlic.

The baby carrots should be steamed and still have a crisp.

The Mushroom and Redwine sauce is made simultaneously as all this. When you're done frying the steak, take the oil and combine with about a tablespoon of rendered duck fat. If you don't have that use lard or some rendered leftover bacon grease. Put in the mushrooms and cook them just a little while. Then add the flour and make a rue. Brown this all just a little, then add about half a glass of red wine, slowly. Let this reduce just slightly and add the water you used to soak the mushrooms. The sauce should be thickening. Season and let thicken.

Serve over the steak alongside the potatoes and the baby carrots.

Yeah, I know, it's pretty simple but it's gooood.