From the episode, “A Trifecta of Failure”
FOR THE BALSAMIC ONIONS
4 white onions, sliced
2 tbsp grapeseed oil
1 cup balsamic vinegar
1 stick butter
FOR THE GARLIC MASHED POTATOES
4 Russet potatoes, peeled and diced
1 lb butter
2 cups heavy cream
4 cloves garlic, sliced
1 cup sour cream
FOR THE PORT WINE JUS
1 cup bacon, diced
2 shallots, diced
6 cloves garlic, minced
2 oz port wine
3 oz balsamic vinegar
1 bunch rosemary
1 qt beef stock
8 oz heavy cream
FOR THE STEAKS
4 baseball steaks (10 oz)
1 lb asparagus, blanched
1 lb cremini mushrooms, quartered
8 oz soft blue cheese
1 bunch chives, sliced
1) In a large skillet over medium heat, add grapeseed oil and onions and allow to sweat.
2) Cook for about 40 minutes, stirring frequently. The onions should be dark brown in color, season with salt and pepper.
3) Add balsamic vinegar and allow to cook for about 10 minutes. The vinegar should reduce by half.
4) Finish the onions with butter and set aside.
1) In a large stock pot with seasoned cold water, add potatoes.
2) Bring the potatoes to a boil. Allow to boil for 5 minutes.
3) Then drop down to light simmer and allow to cook for about 15 minutes, or until the potatoes are cooked through.
4) Once potatoes are cooked through, strain the potatoes into a colander.
5) Add heavy cream, garlic, and butter into a sauce pot and bring to a simmer.
6) Pass the potatoes through a ricer. Using a wooden spoon, incorporate heavy cream and butter mixture.
7) Add sour cream and incorporate.
8) Finish with salt and pepper and set aside.
PORT WINE JUS
1) In a sauce pot over medium heat ,add bacon and allow to render. Cook the bacon for about 3 minutes.
2) Add shallots and garlic and allow to cook over medium low heat, for about 3 minutes, or until shallots and garlic are translucent in color.
3) Deglaze the pan with port wine, balsamic vinegar, and rosemary.
4) Add beef stock and bring to a light simmer.
5) Finish with heavy cream and remove rosemary.
1) Pre-heat oven to 400.
2) Place a medium stock pot of salted water on high heat and bring to a boil.
3) Place the asparagus into the pot of boiling water and cook for 3 minutes, until tender. Remove the asparagus from the water and place into ice water to cool down.
4) Season the baseball steak with salt and pepper.
5) In a skillet over medium high heat, add grapeseed oil and steaks. Sear both sides of the steak for about 8 minutes on each side.
6) Remove steaks from the sauté pan and place on a baking sheet. Top the steaks with balsamic onions and blue cheese.
7) Place the steak in the oven and allow to cook for about 3 minutes or until the blue cheese is melted.
8) In a separate sauté pan over high heat, add mushrooms and allow to cook for about 5 minutes or until mushrooms are dark brown in color.
9) Add blanched asparagus and season with salt and pepper.
10) On a plate place garlic mashed potatoes.
11) Top the mashed potatoes with mushrooms and asparagus.
12) Remove the steaks from the oven when they reach desired temperature. Place the steak on top of the mushroom and asparagus.
13) Finish the steaks with sliced chives and the port wine jus.