Dry Aged New York Steak With Garlic Potatoes, Chanterelle And Shallot Ragout And White Port Jus Recipe

Ingredients

• 4 x 14 ounce pcs aged sirloin steak sea salt, to taste freshly grnd pepper, to taste
• 3 Tbsp. extra virgin olive oil Puree of Roasted Garlic
• 4 x heads very fresh garlic
• 2 Tbsp. extra virgin olive oil
• 1 Tbsp. salted butter
• 1 dsh sea salt grind of fresh black pepper Yukon Gold Mashed Potatoes with Roasted Garlic
• 1 1/2 lb peeled Yukon Gold potato
• 8 ounce heavy cream, warm
• 1 stk salted butter, cut into four pcs sea salt, to taste freshly grnd pepper, to taste roasted garlic, puree, to taste Chanterelle-Shallot Compound Butter
• 3 Tbsp. extra virgin olive oil
• 3 clv garlic, chopped
• 4 x shallot
• 1 x lemon, juiced
• 4 ounce Yellowfoot chanterelles, cleaned, and, washed
• 2 stk butter, softened, to room temperature sea salt, to taste freshly grnd pepper, to taste Yellowfoot Chanterelle and Shallot Ragout
• 4 Tbsp. extra virgin olive oil
• 4 x garlic, cloves, chopped
• 5 piece shallot, peeled, and, cut, into thin rings
• 1 lb Yellowfoot chanterelles, cleaned, and, washed, torn by hand
• 2 lrg red tomato, seeded, and, diced, into 1/4 inch cubes sea salt, to taste freshly grnd black pepper, to taste White Port Jus
• 4 Tbsp. extra virgin olive oil
• 3 x chicken carcass, minced, roughly
• 2 med onion, diced
• 4 x ribs celery, diced
• 3 x carrot, diced
• 6 sprg fresh thyme
• 2 x bay leaf
• 8 ounce white wine
• 6 ounce white port
• 16 ounce veal stock arrowroot and water, combination, as needed reserved chanterelle-shallot compound butter, as needed Vegetables and Presentation
• 3 Tbsp. extra virgin olive oil
• 1/4 stk salted butter
• 1 tsp sugar
• 1/2 lb blanched haricots verts

Directions