Ingredients

Ingredients

• 1 Steak
• 4 oz Cremini Mushrooms
• 1/2 lb Broccoli
• 2 Garlic
• 3/4 lb Golden Potatoes
• 2 tbsp Quark Cheese
• 1 Shallot
• 2 tbsp Chicken Demi-Glace
• 1 tbsp Red Wine Vinegar
• 2 tbsp Butter

Instructions

Instructions

1

Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Large dice the potatoes. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel and roughly chop the garlic. Cut off and discard the stems of the mushrooms; quarter the caps. Peel the shallot; quarter lengthwise, then thinly slice crosswise.

2

Cook & mash the potatoes:

Add the diced potatoes to the pot of boiling water and cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the quark, half the butter, and a drizzle of olive oil. Using a fork, mash to your desired consistency. Season with salt and pepper to taste. Cover to keep warm.

3

Cook the broccoli:

While the potatoes cook, in a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the broccoli florets; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned. Add the chopped garlic and 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Loosely cover the pan with foil and cook, stirring occasionally, 5 to 6 minutes, or until the broccoli is softened and the water has cooked off. Transfer to a plate and cover with the foil to keep warm. Rinse and wipe out the pan.

4

Cook the steak:

Pat the steak dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steak and cook 6 to 7 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

5

Make the pan sauce:

While the steak rests, add a drizzle of olive oil to the pan of fond and heat on medium-high until hot. Add the quartered mushrooms in an even layer and cook, without stirring, 30 seconds to 1 minute, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned and softened. Add the sliced shallot; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the demi-glace, vinegar, and 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally and scraping up any fond, 2 to 3 minutes, or until slightly reduced in volume. Turn off the heat and stir in the remaining butter until melted. Season with salt and pepper to taste.

6

Slice the steak & serve your dish:

Find the lines of muscle (or grain) on the rested steak; thinly slice crosswise against the grain. Serve the sliced steak with the mashed potatoes and cooked broccoli. Top with the pan sauce. Enjoy!