Teres Major served with #-potatoes, garlic sauteed haricot verts and a creamy red wine reduction.
Slice potatoes thinly, roughly 0,5cm. Then slice the the # pattern.
Melt some butter, add a minced clove of garlic, thyme and some paprika. Brush the potato slices with the mixture.
Bake at 200 degrees celcius on convection for 45 minutes.
Add a bit of vegtable oil to a sauce pan. Add a shallot. Roast the shallot.
Add a deciliter of red wine and let it reduce over medium heat till its almost completely evaporated.
Add 2 teaspoonfuls of beef stock, 1 tsp of worcestershire sauce and 250ml of heavy cream. Salt and pepper to taste.
Let it reduce over low heat till thick and creamy.
Sear over high heat in canola oil. Turn down to medium hear after the initial sear and add, butter, garlic and thyme - then baste the steak.
Once it hits 46 degrees celcius pull the steak and let it rest. Final temp should be 54-55 degrees celcius for a rare to medium rare.
Blanch them quickly in boiling water, then sautée them in butter for a few minutes over medium heat.
