Ingredients
Structured for 1 serving. Adjust servings below to scale all measured ingredients automatically.
Base recipe = 1 serving.
- 200 g New York steak
- 15 g beef demi-glace
- 200 g large potato
- 120 g jumbo carrot
- 30 g fresh spinach
- 120 ml extra virgin olive oil
- Salt and black pepper to taste
Method
- Sear the New York steak in hot olive oil until deeply caramelized on both sides.
- Finish in the oven to the desired doneness, then rest the steak before slicing.
- Deglaze the pan, add the beef demi-glace, and reduce to a glossy jus.
- Cook the potatoes and carrots until tender and ready for plating.
- Sauté the spinach briefly until just wilted.
- Slice the steak and plate with jus, steamed carrots, potatoes, and sautéed spinach.
Chef’s Note: A strong sear and proper resting are essential for this dish. The jus should stay glossy and concentrated, while the vegetables remain clean and classic to support the steak rather than compete with it.
Food Safety (Beef – USDA):
Cook steak to a minimum internal temperature of 145°F (63°C) with a 3-minute rest. Hold hot foods above 135°F.
Cook steak to a minimum internal temperature of 145°F (63°C) with a 3-minute rest. Hold hot foods above 135°F.
Protein Yield:
Expected Cooking Loss: 18%
Net Yield: 82%
Expected Cooking Loss: 18%
Net Yield: 82%
| Calories | 790 kcal |
| Fat | 48 g |
| Carbohydrates | 24 g |
| Protein | 52 g |
| Sodium | Varies with demi-glace and seasoning |
Gluten Free
High Protein