Classic Steak Dinner

Ingredients

1 unit Zucchini

1 unit Yellow Squash

2 pieces NY Strip Steaks

3 pounds Yukon Gold Potatoes

3/4 cup Butter

1/2 cup Whole Milk

1/2 cup Sour Cream

1/2 bunch Bunch of Chives

1 bunch Bunch of Asparagus

to taste - Salt

to taste - Pepper

Olive oil - Olive oil

any fresh herbs - Thyme

2 cloves Garlic Cloves crushed

1/4 cup Butter

2 pieces Carrots

3 pieces Egg Yolks large yolks

1/2 unit Lemon

pinch - Cayenne

Equipment

Potato masher

Peeler

Pot

Saucepot

Blender

Roasting tray

Skillet

Thermos

Large pan

Paper towel

Directions

Peel and cut Yukon Gold potatoes into 2-inch chunks.

Boil the potatoes in salted water until tender.

Drain the cooked potatoes and return to pot.

Mash the potatoes with butter, milk, sour cream, salt, and pepper.

Stir in thinly sliced fresh chives.

Prepare asparagus by peeling the lower two-thirds, then drizzle with olive oil, season with salt, and roast at 400°F for 15-18 minutes.

Melt butter and blend with egg yolks and lemon juice to make hollandaise sauce. Season with cayenne pepper.

Saute carrots, zucchini, and yellow squash in butter until cooked and slightly caramelized.

Pat dry the steaks with paper towel.

Season steaks generously with salt and pepper.

Sear the steaks in a hot skillet with oil for 3 minutes per side until a deep brown crust forms.

Add garlic and fresh rosemary, and baste with butter.

Cook until steaks reach desired doneness. Let steaks rest for 5-8 minutes.

Slice the steaks and plate with mashed potatoes, asparagus with hollandaise, and sautéed vegetables.