1 striploin steak (10 to 12 oz.);
1 tablespoon goat cheese; 6-7 small shallots; 2 oz. sliced roasted red pepper; 1 oz. whipping cream; 1 teaspoon butter; sea salt and black pepper to taste.
Ingredients for the purple duchesse potato:
1 lb. purple Peruvian potatoes; 2 tbsp. breadcrumbs; 2 egg yolks; salt and pepper to taste.
Recipe: Season the steak with your favorite steak seasoning or just salt and pepper, and grill it to the desired doneness. Roast the peeled shallots in the oven until they are soft and lightly brown. In a frying pan, heat the butter and sauté the sliced red pepper and roasted shallots and add the goat cheese and whipping cream. Reduce the sauce slightly and season to taste with salt and pepper. Serve the grilled steak with the goat cheese sauce on top. I served the steak for this photo with zucchini, caramelized plantain, yellow paddy pan squash and duchesse potato, made from sweet purple potatoes. For the potato: Boil the potatoes, mash them, add the seasoning and the egg yolk (add a touch of whipping cream if needed) and put the mixture in a piping bag. Grease the bottom of a pan and sprinkle some breadcrumbs.
Pipe the mixture into duchesse potato shapes and grate some mozzarella cheese on top, if desired. Bake for 15 min. at medium heat. Serve as seen on the picture.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.