Top Chef Steak & Mushroom Sauce

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Large dice the potatoes. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel and roughly chop the garlic. Cut off and discard the stems of the mushrooms; quarter the caps. Peel the shallot; quarter lengthwise, then thinly slice crosswise.

Add the diced potatoes to the pot of boiling water and cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the quark, half the butter, and a drizzle of olive oil. Using a fork, mash to your desired consistency. Season with salt and pepper to taste. Cover to keep warm.

While the potatoes cook, in a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the broccoli florets; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned. Add the chopped garlic and 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Loosely cover the pan with foil and cook, stirring occasionally, 5 to 6 minutes, or until the broccoli is softened and the water has cooked off. Transfer to a plate and cover with the foil to keep warm. Rinse and wipe out the pan.

Pat the steak dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steak and cook 6 to 7 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

While the steak rests, add a drizzle of olive oil to the pan of fond and heat on medium-high until hot. Add the quartered mushrooms in an even layer and cook, without stirring, 30 seconds to 1 minute, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned and softened. Add the sliced shallot; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the demi-glace, vinegar, and 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally and scraping up any fond, 2 to 3 minutes, or until slightly reduced in volume. Turn off the heat and stir in the remaining butter until melted. Season with salt and pepper to taste.

Find the lines of muscle (or grain) on the rested steak; thinly slice crosswise against the grain. Serve the sliced steak with the mashed potatoes and cooked broccoli. Top with the pan sauce. Enjoy!