NY Strip Steak, Hasselback Potatoes & Prosciutto Asparagus – Plum Creek Wagyu
Explore culinary excellence with our New York Strip Steak Au Poivre recipe, paired with Hasselback Potatoes and Prosciutto-Wrapped Asparagus. A gourmet delight awaits!
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Cooking tools:
- Pie dish
- Mortar and pestle
- Pastry brush
- Grater
- Wooden spoon
- Pot
- Colander
- Mixing bowl
- Baking dish
- Skillet
- Aluminum foil
- Paper towel
- Chef's knife
- Cutting board
- Tongs
- Oven
- Stove
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 4 Medium Potatoes ( 6 ounces each, peeling is optional)
- 1/3 cup butter, melted and divided
- 1/2 teaspoon Salt
- 1 tablespoon Unseasoned fine dry breadcrumbs
- 1 tablespoon freshly grated Parmesan Cheese
- Chives for garish, optional
- 2 pounds Asparagus, bottom thirds discarded
- 6 slices of Italian Prosciutto
- Kosher Salt and Black Pepper
- Olive Oil
- 2 ounces grated Parmesan Cheese
- 4 Wagyu New York Strip Steaks ( 8 – 10 oz each)
- 1 teaspoon Salt
- 2 tablespoons black peppercorns, coarsely crushed
- 2 tablespoons Canola Oil
- 1 tablespoon COLD Butter
- 1/3 cup Cognac, plus 1 tablespoon
- 1/2 cup Cream
- Parsley, for garnish
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