Planet Green
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Yield: Serves 8 people
Ingredients:
8 ea 6 oz Brandt Fillet of beef (brandtbeef.com)
8 ea fingerling potatoes
8 oz olive oil
1 # cleaned spinach, baby
1 ea clove garlic, chopped
1 package la Espanola meats morcilla sausage (laespanolameats.com)
8 oz red wine
12 oz reduced veal stock (available in some high end retail stores in the frozen food area or make it your self)
Salt
Pepper
Method:>
For the potatoes: Cut on a mandolin about 1/6 inches thick. Season with salt and put in olive oil. Gently bring the potatoes to a boil and reduce heat. Cook till potatoes are fork tender. About 10 minutes. Remove from oil and cool. Save oil for vinaigrette or to cook more potatoes. Put it in the fridge when it is cooled down.
For the spinach: Heat sauté pan. Add some olive oil, then the garlic, then the spinach. Sauté till tender, about 1 minute. Allow to dry on a towel and use immediately.
For the morcilla: cut into ½ inch pieces and cook with a touch of olive oil approximately 2 minutes on each side. Hold warm
For the sauce: reduce the red wine by ½. Add the veal stock and reduce to 8 ounces. Reserve in a warm area.
For the steaks: Season with salt and pepper. Sauté in thick pan with canola oil over high heat, Flip once golden brown and turn down to cook of the stove top or put in 350 degree oven and cook to desired doneness. I think medium rare is the best for this cut of meat.
To plate: put the potatoes down, then the spinach, the steak, morcilla on top of the steak and the sauce around the outside of the plate.
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