Teres Major with #-Potatoes and Red Wine Reduction

Directions

1. 1

   Slice potatoes thinly, roughly 0,5cm. Then slice the the # pattern.

2. 2

   Melt some butter, add a minced clove of garlic, thyme and some paprika. Brush the potato slices with the mixture.

3. 3

   Bake at 200 degrees celcius on convection for 45 minutes.

4. 4

   Add a bit of vegtable oil to a sauce pan. Add a shallot. Roast the shallot.

5. 5

   Add a deciliter of red wine and let it reduce over medium heat till its almost completely evaporated.

6. 6

   Add 2 teaspoonfuls of beef stock, 1 tsp of worcestershire sauce and 250ml of heavy cream. Salt and pepper to taste.

7. 7

   Let it reduce over low heat till thick and creamy.

8. 8

   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.

9. 9

   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.

10. 10

    Blanch them quickly in boiling water, then sautée them in butter for a few minutes over medium heat.