Steak, Creamy Garlic Mushroom Sauce and Duck Fat Potatoes | 1 Million Subscriber Special

Описание: Thank you so much for 1 million subscribers. It only felt right to create 3 of my favourite recipes I've done so far on the channel. Reverse seared steak, duck fat roasted potatoes and the beloved creamy garlic mushroom sauce. I can't wait for you to make this yourself. Once again, thank you all so much for 1 million subscribers. Your support means the world to me.

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Ingredients -

Reverse Seared Steak -

1 - 500g (17.5 Ounce) - High-Quality Steak (I Used Ribeye)
Salt and Pepper To Taste

1 tsp (5ml) - Olive Oil
2 Tbsp (28g) - Unsalted Butter
3 - Fresh Thyme Sprigs
2 - Garlic Cloves, Lightly Crushed & Husks On
1 - Rosemary Sprig

Duck Fat Potatoes -

1.7kg - 2kg (3.7lbs - 4.4lbs) - Russet Potatoes or Any High Starch Potato, Peeled and halved or Quartered
5g (0.2oz) - Baking Soda (Bicarbonate of Soda)
100g (3.5oz) - Goose or Duck Fat or Beef Tallow
Generous Pinch of Salt

Creamy Garlic Mushroom Sauce -

2 Tbsp (28g) - Unsalted Butter
1 tsp (5ml) - Olive Oil
1 - Shallot, Finely Diced (Brunoise)
6 - Garlic Cloves, Grated
350g (12.3oz) - Swiss Brown Mushrooms, Medium Sliced
1/4 Cup (60ml) - White Wine (Substitute For Chicken or Vegetable Stock)
400ml (1 ⅗ Cups) - Thickened Cream
5g (0.2oz) - Flat Leaf Parsley, Roughly Chopped
5 - Fresh Thyme Sprigs, Chopped
Seasoning To Taste

Recipe Notes -

I know potatoes are typically cooked in cold water to start and brought to a boil; however, we're doing it backward in this recipe. The reason is to break apart the outer shell, not allowing the inside to cook at this stage. This will allow the fat to penetrate the roughed-up edges, creating air pockets, the most beautiful crunchy shell, and soft, fluffy internal.

The bicarb soda breaks down the pectin within the potatoes and draws the starch to the surface. This is optional, but the results create perfect browning and the most fantastic crunch.

Reverse searing steak is a method by which the steak is cooked before being seared to achieve perfect top-to-bottom colouring within the steak. Be my guest if you prefer to grill your steaks or pan-fry. This method works very well with large, thicker cuts of steak such as a ribeye like I used in this recipe.

Steak Cooking Temperatures -

Rare - 50.C - 122.F
Medium Rare - 55.C - 131.F
Medium - 60.C - 140.F
Medium Well - 65.C - 149.F
Well Done - 70.C - 158.F

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#1million #steak #mushroomsauce