Luxury Wide Steak with Rosemary Potatoes and Gratinated Bellaco Banana

45 min
This is a celebratory dish. The star is, without a doubt, a first-class cut of meat, juicy and with a marbling of fat that gives it an incredible flavor. We accompany it with garnishes that enhance and complement: the rustic simplicity of rosemary potatoes and the creamy, smoky sweetness of baked bellaco plantain, which with cheese au gratin becomes crazy. A main course to look like kings!

INGREDIENTES

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HERRAMIENTAS

  • + Cast iron skillet or a thick oven-safe skillet
  • + Small pot (for potatoes)
  • + Oven and aluminum foil
  • + Cutting board, knife and colander

INSTRUCCIONES

Step 1:

The baked banana. Preheat the oven to 200°C (400°F). Wash the bellaco banana well, season it with the garlic salt on the outside, wrap it in aluminum foil and bake it for about 30-35 minutes, or until it is completely soft to the touch.

Step 2:

The chips. While the banana is baking, wash the potatoes thoroughly and put them to boil in a pot of boiling salted water, bay leaf and a sprig of rosemary. Cook until tender but firm (about 15-20 minutes). Drain them and reserve them.

Step 3:

The king of the table, the steak. Dry the meat very well with a paper towel. Season generously on all sides with coarse-grained salt and black pepper. Heat the oil in the iron skillet over high heat until it smokes slightly. Seal the steak for 3-4 minutes per side, until a deep golden crust is obtained.

Step 4:

The aromatic bath (Basting). Lower the heat to medium, add the butter, crushed garlic, rosemary and thyme. When the butter melts, tilt the pan and use a spoon to bathe the meat constantly with this aromatic butter for a couple of minutes. For a medium-red term, the internal temperature should be 55-57°C (130-135°F). Remove the steak from the pan and let it rest on a board.

Step 5:

The sauce. In the same pan with all the flavor that was left, sauté the chopped onion until soft. Deglaze with the white wine, scraping the bottom of the pan. Allow the alcohol to evaporate and then add the broth. Cook over medium heat until the sauce is reduced by half. Strain the sauce and reserve it.

Step 6:

Brown the potatoes. In that same skillet, sauté the parboiled potatoes until they are golden brown and crisp on the outside.

Step 7:

The final gratin. Take the banana out of the oven, remove the aluminum foil, cut it lengthwise, fill it with the grated cheese and return it to the oven (or under the grill) for a few minutes until the cheese melts and bubbles.

Step 8:

Let's plate! Slice the steak against the fiber. Serve a bed of chips, place the au gratin banana on the side and the sliced steak. Bathe meat and potatoes with the freshly prepared sauce. Bon Appetit!

TIPS

  • + Rest is Sacred: Letting meat rest after cooking is CRUCIAL. It allows the juices to be redistributed throughout the cut, resulting in a much juicier and more tender meat. Minimum 5-10 minutes of rest.
  • + What is Bellaco Banana? Unlike the silk banana that we eat as a fruit, Bellaco is a cooking banana, larger and firmer. As it matures, it develops an incredible sweetness that is perfect for baking or frying. It's a classic from our jungle!
  • + Deglaze for Flavor: When adding the wine to the hot pan, use a wooden spoon to scrape off any golden bits that stuck to the bottom. That's pure flavor and the base of a great sauce!
  • + The Perfect Scab: The secret to a good crust on meat is a very hot pan and very dry meat on the outside. Don't be afraid that the pan will smoke a little!