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Ingredients

• 4 small strip steaks or 4 flatiron steaks (6 to 8 ounces each)
• 2 pounds baby yukon gold potatoes or other small potatoes
• Salt and pepper
• 1/2 cup beef consommé or beef stock
• 1 large shallot
• 2 tablespoons dijon mustard
• 2 tablespoons honey or agave syrup
• 1 tablespoon worcestershire sauce
• About 1/3 cup extra-virgin olive oil (EVOO)
• 3 tablespoons butter
• A few sprigs of sage
• 1 large clove garlic, crushed
• 1 small red onion, quartered and very thinly sliced
• 3 ribs celery from the heart, very thinly sliced on an angle
• 2 small bunches watercress or upland cress, trimmed
• 1 cup blue cheese crumbles

Description

If You Like A Steakhouse Supper With The Works—including A Great Blue Cheese-dressed Salad—here’s A Way To Eat Them All At Once.

Rachael Ray Magazine