Seared steak with mushrooms is, in my opinion, the ultimate comfort food. This dinner is elevated ever so slightly with the addition of Pommes Anna – a beautiful, classic dish of buttery, layered thin-sliced potatoes. (Our Pommes Anna is not completely authentic as we added a few shakes of truffle zest between each layer!) We also finished the entire dish with a pile of mushrooms cooked in a brandy-cream sauce.

Be sure your skillet is very well seasoned for the Pommes Anna because it will stick and you will be sad.

GRADE

Serves: 2, with leftover Pommes Anna

Cost: $$

Skill Level: Intermediate

Time to Make: 1 hour 50 minutes (40 minutes inactive)

INGREDIENTS FOR SEARED STEAK WITH MUSHROOMS

STEAK WITH MUSHROOMS

1 pound of your favorite cut of steak (we used New York strip)

2 tablespoons butter

1 tablespoon vegetable oil (or olive oil or duck fat)

6 ounces cremini mushrooms

2 tablespoons brandy

2 tablespoons drained capers

1 tablespoon Dijon mustard

3 tablespoons heavy cream

Salt and pepper to taste

POMMES ANNA

8 waxy potatoes (we used red bliss), about 2½ pounds

8 tablespoons butter (or duck fat)

Salt and pepper to taste

Truffle zest, optional

METHOD

Prepare Ingredients: Preheat oven to 450ºF. Pat the steak dry and chill in the fridge. Very thinly slice the potatoes (on a mandolin or with a food processor) into rounds, about 1/8” thick. Slice the mushrooms and set aside.

Prepare the Pommes Anna: Using a paper towel, coat the the entire inside of a 10”, heavy-bottomed skillet (cast iron, preferably), with 1 tablespoon of oil. Put the skillet on medium heat and melt an additional 3 tablespoons of butter. Once melted, begin assembling the layers. Place one potato round in the middle of the skillet. Working clock-wise, place another circle of potatoes around the middle potato (overlapping). Continue working outward, layering the potatoes clock-wise until you reach the edge of the skillet. In a 10” skillet, you should have about 4 rings of potatoes. Drizzle a tablespoon or two of fat over the layer of the potatoes. Season with salt, pepper, and truffle zest (if using). Begin the second layer of potatoes exactly the same way you made the first layer. Finish each layer with a drizzle of fat and salt, pepper, and truffle zest. As you create the layers, you will notice the potatoes forming a dome shape, that is normal!

Once all the potatoes have been used, place a sheet of foil that has been sprayed with cooking spray (or buttered) on top of the potatoes, oiled side down. Press a heavy-bottomed pot firmly on top of the potatoes to flatten them out a bit. Cover the foil and transfer to the oven and cook for 20 minutes.

After 20 minutes, remove the dish from the oven and carefully remove the lid (leaving the foil on). Use the same heavy-bottomed pot to firmly onto the top of the potatoes. Transfer back to the oven for 20 minutes.

Remove the skillet from the oven and remove the lid. Press the heavy-bottomed pot into the Pommes Anna one last time.  Remove the foil and transfer back to the oven for 6-7 minutes to brown the top a bit. Remove the dish from the oven and place the lid back on the pot. Holding the lid in place, carefully drain off the excess fat into a bowl.

Allow the skillet to cool a bit and then remove the lid. Place a plate on top of the skillet and carefully flip the entire skillet over to invert the Pommes Anna onto a serving dish. Keep warm.

Turn the oven to 400ºF and begin preparing the rest of the meal.

Cook the Steak: Remove the steak from the fridge and season with salt and pepper all over. In an oven-proof skillet, heat the butter and olive oil over high heat until very hot and almost smoking. Add the steak and cook for 3 minutes per side until browned all over. Transfer to the oven for 5-7 minutes or until steak reaches your desired doneness. Remove and rest for 10 minutes before slicing against the grain. Return the skillet to the stove.

Cook the Mushrooms: Turn the skillet back to medium high. Add the mushrooms and cook for 5-7 minutes until well-browned all over. Add the drained capers and cook an additional 2 minutes. Stir in the brandy and scrape up any browned bits stuck to the bottom of the skillet. Stir in the dijon mustard and reduce heat and cook for 5-7 minutes. Stir in the cream and turn the heat to medium to allow the sauce to thicken. Taste and season with salt and pepper. Remove from heat.

To Serve: Cut the Pommes Anna into slices and pile the mushrooms and brandy cream sauce on top. Arrange the sliced steak on top. Enjoy!

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