Strip Steaks With Mustard Sauce And Mashed Potatoes - cooking recipe

Ingredients

4-6 slices bread, cut into cubes
3 tbsp olive oil, plus extra for drizzling
1 None onion, finely diced
1 None carrot, finely diced
3/4 cup dry white wine
1/3 cup balsamic vinegar
1 2/3 cups heavy cream
3 tbsp grainy mustard
2 lbs baking potatoes, peeled and chopped
6 None New York strip steaks or rib-eye steaks
1 cup milk, warmed
1 tbsp butter
Pinch None ground nutmeg

Preparation

Preheat the oven to 300\u00b0F. Spread the bread on a baking sheet, drizzle with the oil and bake for 10-12 mins until crisp. Meanwhile, heat 1 tbsp oil in a medium saucepan over medium heat, add the onion and carrot and cook for 3 mins. Pour in the wine and vinegar and simmer for 5 mins, stirring. Mix in the cream and mustard, then remove from the heat. Cover to keep warm.
Meanwhile, cook the potatoes in boiling salted water for 15-20 mins until tender. Heat the remaining 2 tbsp oil in a large heavy skillet over medium-high heat. Season the steaks with salt and pepper and cook in batches for 3-4 mins per side for medium-rare, or until cooked to your liking. Transfer to a platter, cover with foil and let stand for 5 mins.
Drain the potatoes, then mash with the milk and butter; season with salt, pepper and the nutmeg. Divide the steaks among six serving plates, spoon over the mustard sauce and sprinkle with the croutons. Serve hot with the mashed potatoes.