Steak and Fries
- With one rack in the lower third of the oven and another rack in the upper third, preheat the oven to 425°F (220°C).
- Rub the steak with the thyme and 1 tbsp (15 ml) of the oil. Generously season with salt and pepper on all sides. Let marinate for 15 minutes at room temperature.
- Meanwhile, on a work surface, cut the potatoes into long ¾-inch (2 cm) wedges and place in a bowl. Rinse under cold water, stirring, until the water runs clear. Drain and pat dry with a clean dishcloth.
- On a non-stick or parchment paper-lined baking sheet, combine the potatoes with the remaining oil. Season with salt and pepper.
- Cook the potatoes on the lower rack of the oven for 40 minutes. Stir and continue to cook for 5 to 10 minutes or until golden. Sprinkle with the chives.
- Meanwhile, preheat a large cast iron skillet over medium-high heat. Add the steak and brown on all sides, about 8 minutes. Transfer the skillet to the upper rack of the oven and cook for 20 minutes or until a thermometer inserted in the centre of the steak reads 118°F (48°C) for rare or until the desired doneness, flipping the steak over halfway through. Place the steak on a wire rack set over a baking sheet. Tent with foil and let rest for 10 minutes.
Black Garlic and Morel Sauce
- While the steak is in the oven, in a pot over medium heat, soften the shallots in the butter. Add the broth, cream and garlic. Whisk to distribute the garlic throughout the sauce. Add the morels. Bring to a boil. Simmer for 20 minutes or until the sauce has reduced and thickened slightly. Season with salt and pepper.
- Place the steak on a work surface and run a knife along the bone to detach the meat. Slice the steak.
- Divide the fries and steak among four plates. Serve with the sauce.
Black garlic is the result of a garlic bulb that has been caramelized at low temperature over a period of three to four weeks. This process produces complex aromas of mushroom, prune and tamari, which gives black garlic plenty of “umami” power. It is available in the fruit and vegetable aisle of most grocery stores. The combination of black garlic and morel mushrooms gives the sauce a surprising depth of flavour reminiscent of veal stock.