Steak with Brussels Sprouts and Mushrooms Recipe

• 4 6-ounce prime beef strip loins
• 8 Yukon Gold potatoes, peeled
• 4 sticks butter
• 4 garlic bulbs
• 1 pint heavy cream
• 8 Thumbelina carrots, blanched
• 16 Brussels sprouts, charred
• 8 baby turnips, blanched
• 4 beef marrow bones
• 1 bottle red wine
• 1 cup ground beef
• 1 carrot, chopped
• 1 onion, chopped
• 2 celery stalks, chopped
• 2 cups dark veal stock

1. To make the pommes Anna, peel the potatoes.
2. With a 1-inch cylinder, punch out the middles of the potatoes.
3. Reserve the rest of the potatoes for the puree.
4. With a mandolin, slice thin potato circles.
5. In a small egg pan, overlap the potatoes until a ring is formed.
6. Repeat a second layer and add a film of oil.
7. Cook till the edges brown.
8. Carefully flip over to continue cooking until both sides are evenly cooked.
9. For the potato puree, clean all the marrow out of the marrow bones and reserve.
10. Place the potato scrap and garlic cloves in a salted pot of water and bring to a boil.
11. When tender, rice the potatoes.
12. While still very hot, add the raw bone marrow, butter, and cream.
13. Season with salt to taste.
14. For the sauce, brown the ground meat, add the mirepoix of chopped carrots, celery, and onions.
15. Add red wine and reduce until its almost dry.
16. Add the veal stock and reduce by half and reserve.
17. Sear the steaks and cook to desired temperature.
18. Boil the marrow bones for an hour and when cool, scrape all the remaining meat off the bones and reserve.
19. To assemble, slice the steaks and divide them between plates.
20. Saute the vegetables in butter and place randomly around each plate.
21. Pipe the whipped potatoes in the cleaned marrow bones and top with a pommes Anna.
22. Finish each plate with a drizzle of strained veal reduction.

prime beef, potatoes, butter, garlic, heavy cream, carrots, brussels, beef, red wine, ground beef, carrot, onion, celery stalks, veal stock

Taken from www.chowhound.com/recipes/strip-loin-31667 (may not work)