Barry Coalson: Welcome to Food Done Right. I'm Barry and this is Jillian.

Jillian Coalson: And today, we're going to be making pepper crusted New York steak with horseradish mashed potatoes, oven roasted tomatoes and a creamy blue cheese sauce. I'm very excited. It's going to be delicious.

Barry Coalson: First, we're going to start with our tomatoes. So it takes about hour to cook in the oven, so we're going to rinse them off. Always remember, rinse your vegetables. Cut the core off, I'm just going to cut in right half. Jillian will you lend me the olive oil please. So, I'm going to pan here. Place tomatoes right on the pan, season with salt and pepper. That is, a little bit of olive oil, salt, pepper; don't be shy. Then place these in oven at 350 degrees for about an hour.

Jillian Coalson: For horseradish mashed potatoes, we are using Yukon gold potatoes because they have less starch in them the rosette potatoes which are better for baking, and these make a very creamy mesh potato. So we're going to take our potatoes and peel them, and just cut them evenly so they all cook at about the same time. Cut them a little bit small, so you don't have to wait too long. And we're going to throw them in a pot of salt water and let's them cook.

Barry Coalson: For these, I have fresh horseradish. If you can find fresh horseradish, that's really good. If not, you can buy the canned stuff, it works just as well. I'm just going to grate this up, so peel it. This is the end of the horseradish and you see it's a root vegetable, and that's kind of real long. You can smell it, it is really strong. I'm just peeling it with my knife very nice. The skin on horseradish is very thick, so it's easier to use a knife than a peeler. So this will take too long with the peeler, and I have a little cheese grater, I'm just going to put a piece in here.

Jillian Coalson: We'll put our potatoes in the pot and they're on the stove now cooking. I have our cream and our butter on the stove simmering and what we're going to do to make the best mashed potatoes ever, is we're actually going to season, that is a little high, season our mashed potatoes with butter and salt, I meant salt and pepper. Now we're going to add out horseradish into our cream, we're just going to add a little bit at a time and then we're going to taste the cream to make sure we didn't over-power it. Whisk everything in and give it a taste.

Barry Coalson: Next, we're going to make our creamy blue cheese sauce for our steak. I have a shallot and a garlic here, just going to cut these. We're going to add them to our cream, so I have it on stove right now. It is just going to add some flavor. Just cut these real small. I'm also going to add a little bit of white wine to the cream gives it bit more flavor. Just do a fine chop, you just don't want that garlic or a shallots to be too big that you get some of it and it is just really strong, so cut it up real small. That's pretty good. You can transfer this over, to the cream and I'm going to add the white wine, just a little bit, you want to put that on high. With cream, it's really important to keep whisking it because cream can scorch, really bad. So you need to keep whisking it or keep it, the heat really-really low. We're going to reduce this down a little bit, and then I'm going to add the blue cheese and cook that down until it is a nice thick consistency that will be good for a sauce.

Jillian Coalson: Okay, our potatoes are ready to be strained. Just going to strain them right into a corner and then put them back on the stove to put out any extra water. Potatoes have a pretty high water content. So we just want to cook them a little bit to dry them out, to make a nice creamy mashed potato.
You could see that our potatoes are really dry; you want them obviously to absorb all of our cream and butter. So we're going to go ahead, pour it in and mix, a little bit more. A whisk works really good for this. Alright, taste it, see if we need to add any more salt and pepper. Little bit of salt, little bit of pepper and our potatoes are good to go.

Barry Coalson: Next, we're going to cook our steak. Today, we're doing a New York strip, one. It has more flavor then a lot of the steaks. You can see the marveling in the steak which is really nice and we're pepper crusting it which will give it more flavor, the blue cheese sauce with all tone down the pepper, so you don't taste it too much. You want to get a nice layer of pepper on there. Don't be shy now, coat it, smash a little in there, do both sides. Alright, so that way with a nice crust! Don't forget the salt; not too much salt.

Now that our steak is nice and crusted, we are going to go ahead and put it in a hot pan. We want to make sure that pan is hot to get a really good crust. Can you hear it sizzle? Want to touch down a little bit to make sure the whole steak is touching the pan. We're going to let that cook for about 1 to 2 minutes, keep betting on the temperature you want your steak to be. Then we will flip it over and do the same on the other side.

Let's check on our tomatoes, they should be about ready. Looks like they need a few more minutes! They're about ready, just touch them, they're nice and soft and squishy. Put those in oven for another minute. Now we're going to set up our plate.

Jillian Coalson: Now we're going to start plating our dish. Mashed potatoes which are fabulously delicious, the oven roasted tomatoes.

Barry Coalson: And a pepper suited steak. You can see it, the nice crust on there. It's great, very tasty.

Jillian Coalson: I'm going to finish it with some of this fabulous blue cheese sauce.

Thanks for watching today. For our full recipe and for more information visit our website at www.FoodDoneRight.com. And if you have any questions feel free to e-mail us there info@fooddoneright.com.

Barry Coalson: And stay tuned because we're going to be coming up very soon with our Food Done Right cooking school. There, we're going to show you some really good cooking tips. Alright, we're going to go now.

Jillian Coalson: Bye.