Sous Vide Steak with Spinach, Mashed Potatoes, and a Truffle and Mushroom Demi Glace
Salt and Pepper
2 Bay Leaves
Parsley and Stems
2 tbs Clarified Butter (ghee if you don't make your own)
1/2c Onions Chopped
1/2c Carrot Chopped
1/2c Celery Chopped
5c Beef Sto
-Demi Glace: In a sauce pot add the butter and the onions, carrots, and celery. Cook until translucent, add flour and coat, cook for a few minutes then add stock and bring to a boil. Throw in the parsley and stems, peppercorns, thyme and bay leaf, and lower to a simmer and cook for 3 hours. Strain the sauce and add salt and pepper to taste. Shave some truffles
-Boil potatoes and mash with salt and butter
-Saute Mushrooms and spinach and add the mushrooms to the sauce.
-You can Sous Vide to your liking or however you like to cook your steak.
-Plate Steak, Spinach and add the sauce and shave extra truffles on top.