Comfort food from the home! A medly of steak, homestyle potato chips, sauteed baby spinach and a fresh tomato garnish.
The following recipe was provided by a competitor from Food Network’s Family Cook Off. This recipe has not been tested. If you have made this recipe, make a comment or rate it now.
ingredients
Homespun Steak
Home Style Potato Chips
Sauteed Baby Spinach
Fresh Tomato Garnish
directions
Bring the beef to room temperature.
Drizzle the beef lightly with half the oil, season with a bit of salt and press 1 tablespoons cracked pepper into each side of the steaks, pushing it into the meat to make it stick.
Sear the steaks on both sides in remaining oil on high heat in a frying pan. Ensure that there is a nice crust on each side.
Remove the steaks from the pan and allow them to rest on a plate.
Discard the excess oil from the pan. Reduce the heat to medium and add the shallots.
Roughly chop and crush the green peppercorns, then add to the pan along with about 1 tablespoon of the brine and dried pink peppercorns.
De-glaze the pan gently with the brandy.
Once the brandy has reduced by half, add the beef base and cream.
Bring to a simmer and allow the sauce to reduce and thicken a bit and then return the steaks to the pan in the sauce, turning them to coat.
Allow the sauce to reduce and the steaks to continue cooking about 5 minutes, until the meat is med-rare and the sauce is glossy and thickened.
Remove the steaks to rest and correct the seasoning to taste with sea salt and freshly ground black pepper.
Plate the steak leaning against a layer of hot home-style potato chips and drizzle about 3 tablespoons of sauce over the beef. Garnish with one piece of tomato.
Heat oil to 375 degrees Fahrenheit in a pot suitable for deep frying.
Wash the potatoes and remove any blemishes. Do not peel.
Slice them on the bias very thinly, to about 1/8 of an inch.
Rinse the slices thoroughly in cold water and then drain completely and pat dry.
Cook the chips in the deep fryer in small batches, until cooked in the centre, crispy around the edges and golden brown. About 5 minutes.
Drain the chips on paper towels and season to taste with sea salt.
Melt the butter in a saute pan, add the chilies, onion and bell pepper.
Cook on medium until it’s all translucent.
Add the spinach and cook until it is just wilted.
Squeeze half a lemon into the pan and season to taste with salt and pepper.
Core the tomatoes and slice in half.
Place cut-side down in a hot no-stick pan with the olive oil.
When there’s a good sear, turn the tomatoes and continue cooking until slightly soft and warmed through.
Season with sea salt and ground pepper and a drop of extra virgin olive oil.