Seared Buffalo Skirt Steaks with Basil Mashed Potatoes

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D'Artagnan Glorious Game Cookbook

Seared Buffalo Skirt Steaks with Basil Mashed Potatoes

By: D'Artagnan Glorious Game Cookbook

Yield: 4

Basil-scented potatoes are a winsome cushion for juicy steak topped with a crunchy tangle of onion strings.

Ingredients

1/2 cup onion, chopped
1/2 cup carrot, chopped
1/2 cup celery, chopped
2 sprigs rosemary
2 sprigs thyme
4 bay leaves
1 cup dry white wine
1 cup canola or vegetable oil, plus more for frying onions
1 1/4 pounds buffalo skirt steaks, fat and silver skin removed
2 large cloves garlic
2 pounds Idaho potatoes, peeled and cut into chunks
1 cup basil leaves, loosely packed
2 tablespoons olive oil
1/2 to 2/3 cup hot milk
3 tablespoons unsalted butter
Salt, to taste
Freshly-ground black pepper, to taste
1 large onion, thinly sliced, rinsed under cold water and blotted dry
all-purpose flour, for dredging
1 large shallot, finely chopped
1 cup D'Artagnan Duck and Veal Demi-Glace
4 tablespoons chopped flat-leaf parsley

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Preparation

Recipe Tips

Combine the chopped onion, carrot and celery with rosemary, thyme, bay leaves, wine and 1 cup of canola oil. Place the steaks in a large resealable plastic bag or non-reactive covered bowl and cover with marinade, turning the steaks to coat them evenly. Let the meat marinate for 8 hours or as long as overnight in refrigerator.
Prepare the Basil Mashed Potatoes: Boil the garlic and potatoes in salted water until tender. Meanwhile, combine basil and olive oil in a blender and purée until smooth. Drain the potatoes and pass them, with the garlic, through a food mill or potato ricer. Return to the pot. Pour the hot milk into the blender with the basil and pulse to mix well. Pour the milk into the potatoes, add 2 tablespoons of the butter, season with salt and pepper and stir to blend. Keep the potatoes partially covered over low heat until needed.
Prepare the Onion Rings: Pour 2 inches of oil in a wide pot and heat to 300 degrees F. Toss the onion rings in flour, then fry until crispy. This will only take a few minutes. Remove the fried onion rings to a paper towel to drain. Note: The oil may be strained and used for frying a second time.
Remove the steaks from the marinade, blot dry and season with salt and pepper. Heat a large heavy skillet over high heat and sauté the steaks, 1 1/2 to 2 minutes per side for rare to medium-rare. Transfer to a heated plate to keep warm.
Adjust heat to medium. Add the remaining tablespoon of butter and shallots to the pan and sauté until wilted, 1 minute. Add the demi-glace and bring to a boil. Reduce the sauce until it is thickened, then stir in the parsley and season to taste. Keep warm.
Spoon mashed potatoes into the center of each dinner plate. Slice the steak into 1/2 inch thick slices across the grain and lay on top of the potatoes. Stir the juices from the sliced steak into the sauce then spoon it over the steak. Top with fried onions and serve.

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