“Steak and Potatoes” #2



10 oz striploin seared and basted with butter and aromatics,
crispy fried potato stacks salted to perfection,
sweet and sour bacon gastrique,
creamy horseradish….did I miss anything?

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INGREDIENTS:
10 oz Striploin (cut over 2 inches thick)
1 tbsp butter
rosemary
thyme
garlic
1 russet potato
Grape seed oil for frying

Bacon Gastrique:
5-6 slices thick cut bacon
2 stalks celery
1/2 red onion
1 cup balsamic vinegar
2 tbsp brown sugar

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