Recipe - Grilled Pepper Salad

4 Prime sirloin strips (8 oz
ea); also called NY strip
Fivepeppercorn mix ; (3
black; 2 white;
1 green; 1 pink; 1/2
Szechwan); coarsely cracked
Salt; to taste
=== SHALLOTPOMMERY SAUCE
===
5 Shallots; cut or sliced up
One half cup Red wine
2 tablespoon Pommery whole grain mustard
One half cup Heavy cream
4 ounce Butter; hard
Salt; to taste
Freshlyground black pepper;
to taste
=== SPINACHSHIITAKEPOTATO
GRATIN ===
6 lg Russet potatoes peeled; and
Sliced 1/4" thick
3 tablespoon Minced garlic
1 teaspoon Freshlygrated nutmeg
1 pound Spinach leaves; destemmed
2 cup Sliced shiitake mushrooms;
sauteed in oil
1 qt Heavy cream
Salt; to taste
Freshlyground black pepper;
to taste
=== CRISPY ONIONS ===
1 lg Red onion; thinly cut or sliced up
2 cup Rice flour
Canola oil; for frying
Salt; to taste
=== MUSTARD OIL ===
2 tablespoon Dry mustard powder
1 teaspoon Turmeric
1 teaspoon Salt
Water; to make a paste
2 cup Canola oil

Season the steaks liberally with salt and 5peppercorn mix. On a hot grill,
mark the steaks and cook each side about 4 to 5 minutes. I prefer medium
rare, which takes about 8 minutes total. Make sure to let the steaks rest
after grilling for about 3 minutes to let the meat relax.

For the ShallotPommery Sauce: In a 1quart stainless steel saucepan, add 1
tablespoon of butter and caramelize the shallots. Season. Add the red wine
and reduce until almost dry. Add the mustard and saute for 2 minutes then
add the cream. Heat the cream until hot, but not boiling. Pour into a
blender and blend at high speed. Add the remaining butter and check for
seasoning. Keep warm in a water bath.

For the SpinachShiitakePotato Gratin Dauphinoise: Preheat the oven to
325 degrees. In a large bowl, mix everything together. Taste the cream for
proper seasoning. Dump contents in a baking dish with at least a 2inch
lip. Make sure the cream covers the mixture. Bake in oven for 30 minutes,
then stir well. Bake another 45 minutes until cream is thickened and
potatoes are soft.

For the Crispy Onions: Completely coat the onions in flour and deep fry at
350 degrees until golden brown. Lightly sprinkle salt.

For The Mustard Oil: In a bowl, whisk mustard, turmeric and salt with water
to form a paste. Whisk in oil and let stand overnight. Mixture will
separate, don't remix before using, you want to use the clear flavored oil
off the top.

Plating: Cut the gratin with a ring mold and place in the center of a
plate. Spoon shallotpommery sauce around the gratin. Slice the steak and
encircle the gratin. Garnish with crispy onions and mustard oil.

This recipe yields 4