Chef Earl used No.W plates. Made of recycled clay for a Non-Waste dinner.

Ingredients List

For Steak

10oz NY Strip
1oz Oil
3oz Grey Poupon mustard
4 pearl onions (Slice in half)
4 sprigs of Thyme
3 knobs of Butter
1 ½ cup Port Wine
2oz Gaucho steak seasoning (Spiceology)

For Fondant potato

1ea Russet potato
1 cup Chicken broth(low-sodium)
1 tbsp. Vegetable oil
2 tbsp. Butter (cut into knobs)
1 Clove Garlic (Smashed)
5 sprigs thyme
Kosher salt (to taste)
White pepper (to taste)

Pea Puree

2 cups of frozen Green Peas
Kosher Salt (to taste)
3½ cups Vegetable stock
Ice bath

Utensils needed

Ring cutter
Dusting wand
Squeeze bottle
Offset spatula
Mixing bowl
Brush
Nonstick pan
Cast iron pan
Sieve strainer
Blender

Directions:

Potato

Preheat oven to 425 degrees.
Wash & Peel potatoes and set aside the skins on a paper towel.
Slice potatoes crosswise into 1” coins
Using the ring cutter press down on the potato coins creating a perfect round.
Using a nonstick pan heat oil until wisp of smoke appears. Add potatoes flat side down and cook until golden brown. Flip potatoes and brown the other side for about 4 mins. Add butter, garlic, thyme, and chicken broth into the pan and place in the oven. Bake until tender, 20-25 minutes.

Steak

Dry steak on a napkin and leave it out to bring it up in temp.
Preheat sauté’ pan
Add strip steak to sauté pan and sear for about 4 mins. Flip steak on the other side and brown before adding butter, thyme, ½ cup Port wine and baste the steak. Once finished set the steak aside and rest on a paper towel.

Pea Puree

Bring veg stock to a boil in a sauce pan. Add peas to and blanch for 1 min. Immediately shock peas in ice bath to cool and retain color. Using a blender add veg stock sparingly to loosen consistency to a smooth texture.