New York Strip With Maitre Butter Horseradish Mashed Potatoes And Asparagus Recipes

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THE PERFECT NEW YORK STRIP STEAK

Reverse staging is the definitive way to cook thick steaks for a nice brown crust and a perfectly juicy interior. Slow-cook them in the oven to bring them up to temperature, then quickly sear the outsides by basting with hot butter, a French technique called "arroser."

Provided by Chris Pandel

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 7



The Perfect New York Strip Steak image

Steps:

  • Roast the steaks at low heat: Preheat oven to 275 degrees F. Season steaks generously with salt on all sides. Place steaks on a wire rack fitted over a rimmed baking sheet; this will ensure even airflow all around the steaks as they cook. Cook for 25-35 minutes, checking after 20 minutes, until internal temperature reaches 125 degrees F. (Note: Once the temperature reaches 80 degrees F, it will climb quickly.) For an accurate temperature, place the thermometer through the side into the center of the steak. When steak reaches 125 degrees F, let rest 10 minutes.
  • Sear the steaks: Heat skillet over high heat. Add the oil and heat until smoking; then add the steaks. Cook for 1 minute, undisturbed. Flip steaks, drain off the fat, then cook another 1 minute, undisturbed. Meanwhile, gently smash the garlic cloves with the heel of your hand until you hear a crack, leaving the peels attached.Add 2 tablespoons of butter, garlic cloves, thyme, and rosemary to the skillet. Tilt the pan and continually baste the steaks with the hot butter as it browns and gets foamy. Take the pan off the heat as you baste if the butter is browning too quickly or the herbs and garlic are starting to burn. Add remaining tablespoon of butter; once the first side is well-browned, flip the steaks and continue basting-a French technique called arroser-until the butter is no longer foamy. (Once the steaks have been flipped, Chef Pandel continues basting with his pan entirely off the heat; you may need to do the same, depending on the variables of stove temperature, pan, and the steaks themselves.) When it's no longer foamy, the butter has done its job and the steaks should be well seared with a nice crust. Check the temperature of the steaks: for medium-rare, the internal temperature should be 125 degrees F-130 degrees F. Remove steaks to the rack to rest, about 10 minutes. Serve right away.

2 New York strip steaks, 1 lb each, 1½ to 2 inches thick
Salt
1 tablespoon vegetable oil
3 tablespoons unsalted butter, divided
2 cloves garlic, skin on
1 sprig thyme
1 sprig rosemary

BOBBY FLAY'S NEW YORK STRIP STEAK WITH HORSERADISH-MINT GLAZE

This simple yet exquisite preparation for steak was developed by Bobby Flay, the restaurateur and Food Network star, in 2003. It's the sort of steak dinner you can easily prepare on a weeknight, but also guest-worthy. Start with the best steaks you can afford without mortgaging the house, then season with a combination of ground black pepper, ancho chile powder, and salt. Sear in a blazingly hot pan slicked with a little canola oil, then slide them into the oven for about 10 minutes. Remove and brush them with a flavorful glaze of Dijon mustard, horseradish, honey and fresh mint, then return to the oven to finish. Bliss.

Provided by Matt Lee And Ted Lee

Categories     easy, quick, weekday, main course

Time 20m

Yield 2 servings

Number Of Ingredients 10



Bobby Flay's New York Strip Steak With Horseradish-Mint Glaze image

Steps:

  • To make the glaze, whisk together mustard, honey, horseradish and mint in a small bowl. Season with salt and pepper, and set aside.
  • Heat oven to 425 degrees. In a small bowl, combine black pepper, red pepper flakes and salt. Rub one side of each steak with the mixture.
  • Place a medium ovenproof sauté pan over high heat, and heat oil until smoking. Place steaks in pan, rub-side down, and sear for 35 to 40 seconds. Salt the non-rub side while the steaks are searing. Turn steaks over, and place pan in oven until steaks are medium rare, 8 to 10 minutes, brushing with glaze during last 2 minutes. Remove steaks from oven, and brush again with glaze. Allow to rest for 5 minutes before serving.

Nutrition Facts : @context http, Calories 831, UnsaturatedFat 34 grams, Carbohydrate 25 grams, Fat 59 grams, Fiber 3 grams, Protein 51 grams, SaturatedFat 19 grams, Sodium 831 milligrams, Sugar 18 grams, TransFat 0 grams

3 tablespoons Dijon mustard
2 tablespoons honey
1 tablespoon prepared horseradish, drained
3 mint leaves, finely chopped
Kosher salt and freshly ground black pepper
2 tablespoons coarsely ground black pepper
1/2 teaspoon ancho chili powder or red pepper flakes
1 teaspoon kosher salt
2 New York strip steaks, 10 ounces each
2 tablespoons canola oil

MAITRE D'HOTEL BUTTER

Provided by Food Network

Categories     condiment

Time 2h5m

Yield 8 servings

Number Of Ingredients 6



Maitre d'Hotel Butter image

Steps:

  • Beat the butter, lemon juice, parsley, mustard, paprika and salt and pepper together. Roll into a sausage in parchment paper and chill. Serve rounds on grilled or poached fish or meats.
  • Other compound butter ideas...
  • Horseradish Butter: Mix 3 tablespoons horseradish with 1/2 cup/125 g butter, salt and pepper.
  • Sun-Dried Tomato and Basil Butter: Mix 6 to 8 sun-dried tomatoes, drained and chopped finely, and 1 tablespoon chopped basil with 1/2 cup/125 g butter, salt and pepper.
  • Fresh Herb Butter: Mix 1 tablespoon each of chopped dill, parsley, thyme, chives, mint and basil, and the zest of 1 lemon with 1/2 cup/125 g butter, salt and pepper.

1/2 cup/110 g unsalted butter, softened
1 teaspoon fresh lemon juice
1 teaspoon chopped fresh parsley
1 teaspoon Dijon mustard, optional
Pinch paprika or cayenne pepper
Salt and freshly ground black pepper

SAUTEED STEAK WITH A GREEN PEPPERCORN SAUCE SERVED WITH RED-SKINNED MASHED POTATOES AND SAUTEED ASPARAGUS

Provided by Food Network

Categories     main-dish

Time 55m

Yield 3 servings

Number Of Ingredients 22



Sauteed Steak with a Green Peppercorn Sauce served with Red-skinned Mashed Potatoes and sauteed Asparagus image

Steps:

  • Sauteed Steak with a Green Peppercorn Sauce:
  • Season the strip steaks with salt and pepper. Heat oil in a medium saucepan and saute the seasoned steaks until they are cooked to medium-well done, with a small strip of pink on the inside. Remove the strip steaks and set aside. Wipe away the excess oil from the pan.
  • Over medium heat, sweat the minced shallots in the same saute pan until they become translucent. Add the red wine and reduce by 1/2. Add stock to the pan and reduce the mixture again by 1/2. Slowly add the green peppercorns and season lightly with salt and pepper. Continuously stir the sauce while adding in the heavy cream. Finish by adding butter to the sauce and reduce the temperature to low. Do not strain.
  • Serve with Sauteed Asparagus and Red-skinned Mashed Potatoes.
  • In a large pot, bring just enough water to cover the asparagus stalks, to a boil. Add the asparagus to the pot and cook for approximately 1 minute, just long enough to blanch the vegetables. Drain and set aside. In a saute pan, cook the sliced mushrooms in butter and season them with salt and pepper, to taste. Add the asparagus to the pan and saute until tender.
  • In a large pot, bring just enough water to cover the potatoes to a rapid boil. Lightly add salt to the water. Add the potatoes, with the skin still intact, to the water and cook them until they are fork-tender. Drain the water from the pot, leaving only the potatoes. Add butter, milk, and salt and pepper to the boiled potatoes and mash all of the ingredients together. Add the smoked salmon and the scallions to the potatoes and stir them throughout the mixture. Finish the potatoes with chives.

3 strip steaks, bone-in (or de-bone)
Salt and pepper
Vegetable oil, for sauteing
1 shallot, minced
1 ounce red wine
4 ounces chicken stock
2 teaspoons green peppercorns, in brine
1 ounce heavy cream
1/2 ounce butter
Sauteed Asparagus, recipe follows
Red-skinned mashed potatoes, recipe follows
15 stalks asparagus
1 1/2 cups sliced mushrooms
1 1/2 tablespoons butter
Salt and pepper
6 to 8 red-skinned potatoes
Several chives, finely chopped
1/2 stick butter
1/2 cup milk
Salt and pepper
1/2 cup chopped smoked salmon
1 bunch scallions, minced

HORSERADISH MASHED POTATOES WITH CHIVE BUTTER

Provided by Sandra Lee

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7



Horseradish Mashed Potatoes with Chive Butter image

Steps:

  • Microwave the potatoes according to package instructions.
  • In a small saucepan, heat 2 tablespoons butter with heavy cream and thyme sprigs. Bring to a simmer, then remove from the heat. Remove the thyme sprigs and discard. Set mixture aside.
  • In a small bowl combine the remaining 4 tablespoons butter, chives, and season with a salt and pepper. Mix until well incorporated.
  • Mash the potatoes lightly with a potato masher. Add in the cream mixture, horseradish and continuing to mash until desired consistency. Do not over mix or the potatoes will become gummy. Season the potatoes with salt and pepper. Transfer to a serving bowl and top with chive butter.

1 (24-ounce) bag store-bought steam and mash potatoes
6 tablespoons butter, softened
3/4 cup heavy cream
2 sprigs fresh thyme
2 tablespoon fresh chives
Kosher salt and freshly ground black pepper, to taste
1 tablespoon prepared horseradish

BUTTERY MASHED POTATOES

These creamy, buttery mashed potatoes use simple ingredients. The tricks are to use Yukon Gold potatoes and then to warm the cream and butter before adding them to the potatoes. -Rashanda Cobbins, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 5



Buttery Mashed Potatoes image

Steps:

  • Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Meanwhile, in a small saucepan, heat cream, butter, salt and pepper until butter is melted. , Drain potatoes; return to pan. Mash potatoes, gradually adding enough cream mixture to reach desired consistency.

Nutrition Facts : Calories 438 calories, Fat 25g fat (16g saturated fat), Cholesterol 71mg cholesterol, Sodium 534mg sodium, Carbohydrate 50g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein.

3 pounds medium Yukon Gold potatoes, peeled
2/3 cup heavy whipping cream
1/2 cup butter, cubed
1 teaspoon salt
3/4 teaspoon white pepper

HORSERADISH MASHED NEW POTATOES

This hearty side is made with new potatoes, which -- since they are harvested early and picked before their sugars have converted to starch -- are crisp, waxy and high in moisture.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 35m

Number Of Ingredients 5



Horseradish Mashed New Potatoes image

Steps:

  • In a 5-quart saucepan, cover potatoes with salted water. Bring to a boil; reduce to a simmer. Cook until tender when pierced with the tip of a paring knife, 20 to 25 minutes. Drain; return to pan. Cook over medium-high, stirring, until dry, 1 to 2 minutes.
  • In a small saucepan, bring milk to a simmer. Mash potatoes with butter, horseradish, hot milk, and 1 teaspoon salt.
  • If too thin, cook over medium heat, stirring, until thickened.

2 pounds new potatoes, scrubbed and quartered
Salt
3/4 cup milk
4 tablespoons butter, cut into small pieces
2 tablespoons prepared horseradish

MASHED RED POTATOES WITH HORSERADISH

Make and share this Mashed Red Potatoes With Horseradish recipe from Food.com.

Provided by jovigirl

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5



Mashed Red Potatoes With Horseradish image

Steps:

  • In saucepan, cover the potatoes with salted water.
  • Bring to a boil; reduce heat to a simmer.
  • Cook until tender when pierced with tip of pairing knife, about 25 minutes.
  • In a small saucepan, bring milk to a simmer. Mash the potatoes with the butter, horseradish, hot milk and salt. (If too thin, cook over medium, stirring until thickened.).

Nutrition Facts : Calories 309.5, Fat 13.4, SaturatedFat 8.4, Cholesterol 36.9, Sodium 722.8, Carbohydrate 42.6, Fiber 5.2, Sugar 2.4, Protein 6.3

2 lbs new potatoes, scrubbed and quartered
3/4 cup milk
4 tablespoons butter
2 tablespoons prepared horseradish
1 teaspoon salt

MASHED POTATOES WITH HORSERADISH

Instead of the ever-popular garlic mashed potatoes, this unusual recipe calls for prepared horseradish. The zippy side dish would be fantastic with roast beef. -Cynthia Gobeli, Norton, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 6



Mashed Potatoes with Horseradish image

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat and cook for 10 minutes or until tender; drain. Add butter, salt and pepper. Mash potatoes. Beat in the sour cream and horseradish.

Nutrition Facts : Calories 175 calories, Fat 8g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 301mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.

6 medium potatoes, peeled and cubed
1/4 cup butter, melted
3/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup sour cream
2 tablespoons prepared horseradish

HORSERADISH MASHED POTATOES

Give creamy mash a subtle kick with fresh or creamed horseradish for a warming side dish - perfect with hearty stews and casseroles

Provided by Maria Elia

Categories     Side dish

Time 45m

Number Of Ingredients 4



Horseradish mashed potatoes image

Steps:

  • Bring the potatoes to the boil in a pan of salted water and cook for 25-30 mins or until tender (alternatively, you could steam them). Drain in a colander and pass through a potato ricer, or mash thoroughly by hand, then pass through a sieve.
  • Heat the cream and butter until almost boiling, then gradually add the liquid to the potatoes until you have smooth purée. Stir in the horseradish, season to taste and serve with a drizzle of olive oil.

Nutrition Facts : Calories 510 calories, Fat 36 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium

900g potatoes such as Desirée, King Edward or Maris Piper, cut in chunks
150ml whipping or double cream
100g unsalted butter
2 tbsp fresh horseradish , grated, or creamed horseradish

MASHED POTATOES WITH HORSERADISH

This dish seems to go well with German-inspired dishes

Provided by CHRISTYJ

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 20m

Yield 4

Number Of Ingredients 6



Mashed Potatoes with Horseradish image

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and mash with 1 tablespoon butter and black pepper. Stir in sour cream, horseradish and parsley. Whip potatoes and place in medium serving bowl.
  • Melt remaining 1 tablespoon butter and pour over potatoes. Serve immediately.

Nutrition Facts : Calories 320.5 calories, Carbohydrate 49.6 g, Cholesterol 27.9 mg, Fat 12.1 g, Fiber 4.5 g, Protein 5.1 g, SaturatedFat 7.5 g, Sodium 80.2 mg, Sugar 2.4 g

5 potatoes, peeled and quartered
2 tablespoons butter, divided
ground black pepper to taste
½ cup sour cream
1 tablespoon prepared horseradish
2 teaspoons minced parsley

HORSERADISH MASH

Give your mash a kick with the addition of horseradish

Provided by Good Food team

Categories     Dinner, Side dish

Time 50m

Number Of Ingredients 5



Horseradish mash image

Steps:

  • Boil the whole potatoes in their skins for 30-40 mins, or until tender (timing depends on their size). Drain and peel off the skins. Put the potatoes back in the pan, cover and gently heat for a minute or two.
  • Remove from the heat and mash the potatoes with the butter until no lumps are left, then heat 100ml whipping cream and the milk together and add that to the mashed potatoes. Stir in 2 tbsp grated fresh horseradish, ready grated horseradish from a jar, or creamed horseradish (for a slightly milder taste), then season to taste.

Nutrition Facts : Calories 366 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 41 grams carbohydrates, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.26 milligram of sodium

900g King Edward or Maris Piper potatoes
50g butter
100ml whipping cream
3 tbsp milk
2 tbsp fresh horseradish , ready grated horseradish from a jar, or creamed horseradish

MASHED POTATOES

Mashed potatoes are very forgiving, and with a good masher, hot potatoes and enough butter and salt, cooks can accommodate religionists of the fluffy style and partisans of the creamy and dense. Be openhanded with salt and butter but stingy with milk, which will flatten out the bright, earthy potato taste. (And for everything you need to know to make perfect potatoes, visit our potato guide.)

Provided by Julia Moskin

Categories     vegetables, side dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 4



Mashed Potatoes image

Steps:

  • In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Peel and quarter potatoes and keep in cold water until ready to cook. (This can be done up to 4 hours in advance.) Add potatoes to boiling water and boil about 15 to 20 minutes, until soft; a knife should go in with almost no resistance. (It is better to overcook than to undercook.)
  • In a saucepan or a microwave oven, heat butter and milk together until butter melts and mixture steams. Drain potatoes well and return to pot. Shake them around in the hot pan or over very low heat for a minute (you want dry potatoes). Using an extruding masher or a ricer, mash hot potatoes until smooth, about 2 minutes. Lightly mix in about half of hot butter mixture, just until blended. Taste for salt and add more butter mixture until seasoned to your liking.
  • Stop here for fluffy potatoes. For creamy potatoes, keep stirring potato mixture, using a sturdy spoon to press it against sides and bottom of pot. Mix until dense and thick. For whipped potatoes, use a stand mixer to mash hot potatoes just until smooth, about 30 seconds. Add all the butter mixture and salt to taste, pulsing machine in short bursts at medium speed. When light and creamy, stop mixing immediately. (Potatoes can quickly become sticky.)
  • To keep hot until ready to serve, transfer to serving bowl, dot top with butter, cover tightly and keep in a warm place, like the back of the stove. Potatoes will stay hot for at least 30 minutes. To keep longer, place covered bowl in a pan holding about an inch of gently simmering water. Before serving, mix well.

Nutrition Facts : @context http, Calories 222, UnsaturatedFat 2 grams, Carbohydrate 34 grams, Fat 8 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 493 milligrams, Sugar 2 grams, TransFat 0 grams

Salt
2 1/2 pounds potatoes (about 6 large potatoes), preferably a combination of russet (baking) potatoes and large Yukon Golds, or all Yukon Golds
4 tablespoons butter, more for dotting
1/3 cup whole milk

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