Harold's "Prime Sirloin with Parsnip Puree and Foie Gras Bordelaise" (Prepared by Tiffani)
For the Bordelaise:
12 Shallots
3 Lg carrots, peeled and chopped
1 Bunch celery, chopped - leaves removed
6 cloves garlic, peeled, smashed
8 oz. Foie gras
12 oz beef scrap
1 bottle red burgandy wine
2 gallons veal stock
2 tbsp olive oil
1 bunch fresh thyme
In a large heavy bottom rondeaux, bring the olive oil to high heat. Add the beef scrap. Cook until well browned on all sides. Add all vegetables. Continue to cook until garlic is brown and all vegatables are translucent . Add wine and bring wine down to 1/4 original volume. Add veal in intervals. Constantly skim all fat off top of stock. One sauce is a desired consistancy, remove from heat and strain. Slowly blend in the foie gras in small intervals until totally incorporated, taking care not to allow the fat to separate from the sauce.
For the meat:
3 # New York Prime Beef
4tbsp butter
1 bunch fresh thyme
4 cloves fresh garlic, peeled.
4 tbsp Olive oil
Season beef generously with kosher salt and black pepper. Allow beef to become room temperature. Bring a large cast iron skillet to high heat. Add olive oil. When Olive oil becomes hot, add seasoned steaks. Cook evenly on all sides until well seared.
Place steaks in 400 degree oven to desired temperature. Remove from oven. Baste steaks with butter, olive oil and garlic.
Allow steaks to rest - but not over-rest ( just ask Tom).
For the Parsnip Puree:
10 medium parsnips
2 cloves garlic
1 lg shallot
½ qt heavy cream
2 c. chicken stock
2 sprigs thyme, leaves removed from stalk.
4 tbsp butter
Peel and chop all parsnips, shallots and garlic.
Melt butter in a medium sauce pot, add parsnips, shallots and garlic. Turn heat to low and allow veg to cook until translucent. Add thyme, cream and chicken stock.
