Steakhouse Dinner (But Cheaper)

Ingredients

• 3 lb Yukon gold potatoes
• Kosher salt to taste
• 3/4 cup (170g) salted butter
• 1/2 cup (120ml) milk
• 1/2 cup (125g) sour cream
• 1/2 bunch finely chopped chives
• Salt and pepper to taste
• 1/2 cup salted butter
• 3 egg yolks
• 1 Tbsp lemon juice
• 1/2 tsp cayenne
• 1 lb asparagus, trimmed and PEELED
• 2 Tbsp oil
• Salt and black pepper to taste
• 1/2 bunch fresh sliced chives
• 3 Tbsp high heat cooking oil (canola, vegetable, etc.)
• 2 thick steaks
• 1/4 cup (56g) butter
• 2-3 cloves garlic
• 1 bunch Rosemary
• Salt and pepper to taste
• 2 carrots cut into strips
• 1 zucchini cut into strips
• 1 yellow squash cut into strips
• Handful of green beans
• 4 Tbsp unsalted butter
• Salt and pepper to taste

Instructions

1. Rinse and peel the yukon gold potatoes and cut into 2” cubes.
2. Dump all potatoes into a medium pot and cover with water. Season generously with salt to taste. Set over medium-high heat.
3. Bring to a boil and let boil for 10-15 minutes. Potatoes should be easily pierced with a fork. Drain once finished and add back into the pot.
4. In a small sauce pot, add in unsalted butter and whole milk. Set on the stove over medium heat just until the butter is melted and mixture is hot.
5. Using a hand held masher, mash all the potatoes until all the potatoes are mashed. Add in the hot butter/milk mixture and mix together before adding and stirring in sour cream.
6. Season to taste with salt and pepper, optionally add chives, and mix together until thoroughly combined.
7. Start by cutting off the asparagus bottoms. Using a peeler, peel the lower third of each asparagus.
8. Place into a roasting tray and drizzle with olive oil. Season with salt and pepper, and herbs of choice (thyme used in video).
9. Place in a preheated oven set to 400F for 15-18 minutes or until cooked through.
10. For the hollandaise, in a medium pot add salted butter heating over low heat until gently melted.
11. In a blender add the egg yolks, and lemon juice then blend on medium speed until a pale yellow color forms.
12. While continuously blending, slowly stream in the butter. Optionally season with cayenne.
13. Pour into a thermos to keep warm until ready to serve.
14. Top with hollandaise when ready to serve.
15. Start by cutting the carrots, zucchini, and squash into stripes.
16. Add unsalted butter to the pan the steak was cooked on. Heat over medium heat.
17. Once hot, add in the vegetables and season with salt.
18. Saute for about 5 minutes before serving.
19. Pat the steak dry with paper towels. Season generously with salt and pepper on both sides.
20. Add high heat oil to a 10” skillet. Heat over medium-high heat until just about to smoke.
21. Season the steak generously with salt and pepper, add to the pan and sear for 2-3 minutes (or until a golden-brown crust is formed) on both sides.
22. Add 3 tablespoons of butter, crushed garlic cloves, and any hearty herbs. Based repeatedly with the butter until a medium-rare or 135℉ is reached.
23. Once finished, pull the steak out, coat with a little butter, and let rest for 5-8 minutes.
24. Slice the steak and serve.