Marinated Moo Nieu

Hmmmm… a cow that has bathed in the sea. Anchovy. Tiny fish. Very bold for something so small. Much like you. Horseradish! It strikes the nose like an unexpected lesson. Pain is flavor leaving the body. Parsley and shallot whisper. Garlic shouts. Green peppercorn dances dangerously. Mustard… mustard challenges destiny. This steak has walked many paths. It has known ocean, earth, and fire. It is confused… yet powerful. To eat it is to accept chaos. To enjoy it is to conquer chaos. Also… tender. I like tender.

Ingredients

1 lb New York strip steak
1 tbs kosher salt
4 anchovy fillets
1 shallot
2 cloves garlic
1 tsp green peppercorn
2 tbs grated horseradish
1 tbs capers
1/2 cup parsley
1 tsp celery salt
1/2 cup Vincent Vega’s Mayonnaise
1/4 cup butter
1 bay leaf
2 tbs flour
1/2 cup beef broth
1 tbs cognac

Directions

24 hours in advance: trim the steak of any excess fat around the meat and reserve. Season the steak with kosher salt and place on a rack to dry brine in the refrigerator overnight.
The next day: In a food processor, add the anchovy, shallot, garlic, green pepper corn, horseradish, capers, parsley, and celery salt and puree for the marinade
Add half the marinade to the mayonnaise and coat the brined meat. Marinate in the refrigerator for 4-8 hours.
Remove the marinated meat from the fridge about an hour prior to cooking to allow it to come up to room temperature
Place the remaining marinade, bay leaf, butter, and reserved beef fat in a small saucepan and cook over medium low heat to render the fat from the meat for about 20 minutes. Strain any solids from the butter and beef fat mixture.
Heat a griddle over medium high heat. Wipe the mayonnaise mixture from the steak, season the griddle with about 1 tsp of the fat mixture, and sear the steak on the griddle, turning the steak about 3-4 minutes per side to achieve a crust on the outside of the steak until the meat reaches an internal temperature of 120 degrees F for medium rare. Remove the steak from the griddle and allow it to rest for about 10 minutes.
In a small sauce pan, heat the remaining butter and beef fat over medium heat, add the flour and cook for 2-3 minutes to form a light roux. Add the beef broth and bring to a boil, season to taste with salt and pepper. Remove from heat and finish with the cognac.
Slice your steak into thin strips and plate with the beef sauce drizzled on top.
Serve with fries seasoned with Andrew’s French Fry Emporium Seasoning.