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How to make it

  • Halve the potato lengthwise then cut crosswise into thin slices but do not peal.
  • Peel and smash the garlic then put potato and garlic into a saucepan with salt.
  • Barely cover with hot tap water then cover and place pan over high heat and cook 12 minutes.
  • Meanwhile put a cast iron skillet over medium high heat.
  • Pound steak to half its original thickness then spray oil on each side and season with salt.
  • With a pepper mill on the coarsest setting turn 20 grinds over each side.
  • Rub in the pepper and salt with your hand then cook steak 4 minutes per side.
  • Meanwhile mince the shallot and remove steak when done and keep warm.
  • Add shallot to the pan and cook 1 minute then add wine and stock and increase heat to high.
  • Stir periodically with a wooden spoon until liquid reduces to 3 tablespoons about 3 minutes.
  • While sauce thickens warm milk in a microwave oven for 30 seconds.
  • Chop chives or parsley leaves then drain potatoes and garlic well.
  • Put in a food processor with chives or parsley and salt to taste.
  • Add 3 tablespoons milk and pulse just until pureed then add remaining milk if needed.
  • Pour wine sauce over steak and serve with the mashed potatoes.

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