Steak, Creamy Garlic Mushroom Sauce and Duck Fat Potatoes | 1 Million Subscriber Special

By Chef Jack Ovens · 60 min

Ingredients

Instructions

1. Season the steak with salt and pepper. Set the oven to a low temperature (not stated in the text) and cook the steak until it reaches your chosen doneness; for medium rare, pull it at 55°C / 131°F.
2. Sear the steak in a hot pan with the olive oil, butter, thyme, crushed garlic and rosemary, basting until browned, then rest it.
3. Put the potatoes in a pan of water with the baking soda. Bring to a boil only after the potatoes are in, then drain them and rough up the edges.
4. Roast the potatoes in the duck fat with a generous pinch of salt until golden, crunchy and soft inside.
5. For the sauce, melt the butter with the olive oil in a pan and cook the shallot until soft, then add the grated garlic and sliced mushrooms and cook until browned.
6. Add the white wine and reduce it, then stir in the cream and simmer until thickened.
7. Finish the sauce with the chopped parsley and thyme, and season to taste.

Summarized from Chef Jack Ovens's video. Watch it for the details.

More recipes with

GarlicCreamPotatoMushroomBeefShallot