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New York Strip With Bordelaise Sauce, French Lentils & Parsnip Purée

by , Chef, Dean and Deluca, Charlotte, North Carolina

New York Strip With Bordelaise Sauce, French Lentils & Parsnip Purée

Serves 4

    • Bordelaise Sauce
    • 1 cup red wine, such as Cabernet Sauvignon
    • ⅓ cup shallots, sliced
    • ½ cup carrots, sliced
    • ¼ cup mushrooms, sliced
    • 2 tablespoons garlic, sliced
    • 10 sprigs Italian parsley
    • 2 sprigs thyme
    • 1 bay leaf
    • 1 cup veal stock

    In a medium saucepan, bring the wine, vegetables, and herbs to a simmer, until almost all the liquid has evaporated. Add veal stock and simmer for another 15 minutes or until stock is reduced to a sauce consistency. Strain the sauce through a fine-mesh strainer.

      • Parsnip Purée
      • 5 parsnips
      • Heavy cream, as needed
      • 1 pinch kosher salt

      Peel the parsnips and cut into coins. Cover with cream and salt. Simmer until the cream has reduced by two-thirds. Transfer everything to a blender and purée until smooth.

        • Lentil Salad
        • ¼ cup yellow onion, diced ¼ inch
        • ¼ cup celery, diced ¼ inch
        • ¼ carrots, diced ¼ inch
        • 2 tablespoons olive oil
        • ½ cup white wine
        • 2 cups French green lentils
        • 2 bay leaves
        • 6 cups water

        In a medium pot, sauté all the vegetables with oil for 3 minutes, add the wine and the lentils. Continue cooking until the wine is reduced by half. Add the water and bay leaves and reduce heat to low. Simmer for 20 to 30 minutes, until lentils are tender.

          • New York Strip
          • 4 Certified Piedmontese New York strip steaks
          • 3 tablespoons extra-virgin olive oil
          • 1 tablespoon Maldon sea salt
          • Freshly cracked peppercorns
          • Hen-of-the-wood mushrooms, sautéed as garnish

          Pat the meat dry so it will sear well, lightly coat with oil, and season with salt. On a hot grill pan, cook the steaks on both sides to desired temperature. Allow to rest for at least 5 minutes before cutting. Finish with freshly cracked peppercorn and sautéed mushrooms.

          Pairing: 2010 Mocali Brunello di Montalcino is an absolutely delicious wine with plenty of near-term appeal, especially if it’s given some air to allow the tannins to unwind a bit. Smoke, sweet herbs, ripe black stone fruits, and tobacco are laced throughout nicely in this aromatically open, high-toned Brunello.

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