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  • Take the chill off the steaks and preheat an outdoor grill or griddle pan to medium-high. In a pot, cover the potatoes with water. Cover the pot and bring to a boil, then uncover, salt the water and cook the potatoes until tender, about 12 minutes. Drain, then return the potatoes to the pot and crack in half with a potato masher. Pour in the consomme (or stock).

  • While the potatoes are working, grate the shallot into a salad bowl. Add the mustard, honey (or agave), worcestershire sauce and lots of pepper. Whisking constantly, stream in the EVOO; season with salt and pepper to taste.

  • In a small saucepan, melt the butter on the grill, or, if you're cooking on the stove, over low heat. Add the sage and garlic and cook, stirring, for 2 minutes. Remove from the grill or reduce the heat to low. Season the steaks with salt and pepper and grill, turning occasionally, for about 9 minutes for medium. Baste the steaks with the garlic-sage butter during the last couple of minutes of cooking. Remove from the heat and let rest, then slice.

  • Toss the cooked potatoes, the onion, celery and watercress with the shallot dressing; sprinkle with the blue cheese. Serve with the sliced steak on top or alongside.