Flat iron steak with the best potato!

How to clean the flat iron steak

• First remove any membranes, tendons, or fat on the outside. Normally the flat iron steak is a piece of meat that’s used for braising, but by cleaning it this way it’s also a great piece to pan sear.
• Once the outside is clean cut it in half on or alongside the tendon. When that’s done remove the tendon on both pieces.
• Then portion the steaks and keep them covered in your fridge for later.

The braised trimmings

• Then heat up a big pot, add a splash of oil and start frying the trimmings of the flat iron steak.
• Once it’s nice and golden deglaze the pan with the red wine and reduce this for 90%.
• Then add the beef stock and the leaves from the thyme.
• Let it simmer for at least 8 hours at around 90 °C.
• Once’s it’s done mix the cornstarch with the water and while mixing add it to the stew. This will bind the liquid a little bit.
• Then transfer it into a bowl and keep it covered in your fridge for later.

• First melt the butter.
• Meanwhile peel the potatoes. Then cut them in thin slices on a mandolin.
• Now transfer the slices on a tray and season them with salt and the melted butter. Mix this so the slices are seasoned on all sides.
• Then take a metal container and cover it with parchment paper. Now lay your potato slices in the container.
• Then cover it with another layer of parchment paper and bake it at 110 °C for 3 hours.
• Once that’s done put another container on top and put something heavy on top like this pan filled with water. Then let it set overnight in your fridge.
• After that get your chilled potato and remove it from the container.
• Trim the sides and then cut it into the desired shape. Transfer it onto a metal tray and keep it in your fridge for later.

• First chop the mushrooms. Now cut the shallots in half, clean them, and chop them.
• Then heat up a frying pan, add a splash of oil and caramelize the shallots with a generous amount of salt.
• Once they start to color add your chopped mushrooms and fry everything till golden.
• After that deglaze it with the beef stock and the sushi vinegar. Now let this reduce for 90%.
• Then transfer it into a blender and blend it till smooth.
• Once it’s smooth add a touch of Xanthan powder to bind the liquids a bit so the cream doesn’t separate.
• Now give it a taste for seasoning and then transfer it into a piping bottle. 

• Take king mushrooms and cut them in half, then score them on the flat side.
• Now heat up a frying pan, add a splash of oil and fry the mushrooms flat side down till golden with some salt.
• Once golden add a knot of butter with the thyme. Now let this caramelize.
• Then turn them around and start basing the top. After that transfer them onto a metal tray. 

• Take the green asparaguses and cut them to the desired size. The trimmings you can keep for later.
• Now there are two ways to clean them. You can use the tip of your knife to remove the small leaves, or you can make a small incision all around and gently peel away the skin. I prefer this way.
• Then season some boiling water with salt and blanch the asparagus for 2 minutes.
• Now cool them down in ice water. Once chilled lay them next to the mushrooms on the tray and keep it in your fridge for later.

The reduced asparagus liquid

• Pour the white wine into a saucepan together with the asparagus trimmings, the thyme, the sushi vinegar, the salt and the white wine vinegar. Now reduce till 50%.
• Then put it through a fine sieve. After that clean the tarragon and chop the leaves.

The béarnaise sauce

• Pour the reduced asparagus liquid into a saucepan and bring it to a boil.
• Then while mixing add the egg yolks and directly start beating the mixture on a medium heat till fluffy and firm.
• Once that’s done, turn of the heat and add the cold cubes of butter.
• Then season with some pepper, the chopped tarragon and when necessary, some salt. Now keep it covered for later. 

• First season the steak with salt on all sides. Then heat up a frying pan, add a splash of oil and fry the steak on both sides till golden.
• Once it has some color add a knot of butter, let this caramelize and base the steak for 30 seconds.
• Cook it for 12 more minutes at 110 °C and then let it rest for 15 minutes.
• While the beef is resting start deep frying your potato at 180 °C till nice and golden.
• Now you can also heat up your cream, the beef stew, and vegetables.
• Then we can start to plate. First pipe a line of the cream on a plate and put your crispy potato on top. Now pipe the hot cream on the potato and put the mushroom and the green asparagus on top.
• I decorate it with some greens and then slice the meat. Always slice against the grain. Then put a tablespoon of the beef stew on the plate and put your meat on top.
• Finish it with the hot bearnaise sauce.