Garlic and Thyme Roasted New York Strip
16 Ounces New York Strip, cleaned of all fat, chain removed
4 Carrots, peeled and sliced thin
2 garlic cloves, minced
12 ounces fresh baby spinach
7 tablespoons butter
3 tablespoons flour
1½ cups whole milk
¼ cup grated Parmesan cheese
½ cup Bordelaise sauce*
10 sprigs fresh thyme
8 cloves garlic, crushed
3 tablespoons olive oil
Pinch of nutmeg
Salt and black pepper to taste
For the Bordelaise Sauce:
4 ounces beef scrap, fat removed diced medium
1 yellow onion, peeled and rough chopped
1 carrot, peeled and rough chopped
1 piece of celery, rough chopped
1 bay leaf
3 sprigs thyme
1 cup red wine
2 cups beef demi-glace
1 tablespoon canola oil
Place a pot over medium-high heat. Add canola oil and beef scraps, brown until dark. Add onions and carrots, cook until caramelized. Add celery and deglaze with red wine, cook until almost dry, add the rest of the ingredients. Bring sauce to a boil and reduce to a simmer, cook skimming often for 15-20 minutes. Strain sauce through a fine mesh strainer and return to a clean sauce pot. Reduce sauce till thickened, remove and store refrigerated.
Place carrots in a pot and cover with water. Add a pinch of salt, bring to a boil and cook until easily smashed with a fork. Remove carrots to a blender and puree.
Béchamel: place 3 tablespoons of butter in a sauce pot and melt over low heat, whisk in flour and cook over low heat stirring frequently (about 5 minutes do not brown). Whisk milk into butter and bring to a boil then reduce to a slow simmer and cook for 5 minutes.
Place a heavy bottomed sauté pan over medium-high heat. Season steak with salt and pepper. Place olive oil in the preheated pan and add seasoned steak, sear on all sides. On final turn of steak reduce heat and add butter, crushed garlic and thyme, tilt pan and baste with the butter, garlic and thyme. Place steak in a preheated 350°F oven and cook, basting often for 15 minutes for medium-rare.
While steak is roasting reheat carrot puree in a pan finishing with 1 tablespoon of butter and salt to taste. Reheat Bordelaise sauce and keep warm. Place a tablespoon of butter in a sauté pan and add minced garlic, sweat for about 30 seconds, add spinach. Cook spinach until most of the liquid has evaporated, add béchamel bring to a boil and reduce to low, mixing until fully incorporated, add parmesan cheese and season with salt and pepper to taste. Keep warm.
Remove steak from the oven and let rest for 5 minutes. Slice steak. Place a dollop of carrot puree on the plates, a scoop of the creamed spinach and steak, drizzle with Bordelaise sauce. Serve immediately.