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Turbo NY Strip with Mushroom Rub and Roasted Garlic Mashed Potatoes 
the Breville Test Kitchen

the Breville Test Kitchen

Turbo NY Strip with Mushroom Rub and Roasted Garlic Mashed Potatoes 

Hold on to your socks, because this is gonna knock em off! Rich, meaty New York strip rubbed with earthy, umami mushroom powder then perfectly cooked sous vide to melting tenderness and Turbo saves up to half the time! Paired with roasted garlic mashed potato, you may need a little lie down after this one.

This recipe is tuned in for Breville+. Download the app and let Autopilot take the guesswork out of cooking, using our visual doneness selector.
time

35 mins total time

activetimeIII

15 mins active time

easy

Easy

user

Serves 2

Ingredients


Measurements:

  • New York strip steak icon
    2 New York strip steaks

    approx. 10½ oz each

  • kosher salt icon
    1 tsp kosher salt
  • garlic powder icon
    ½ tsp garlic powder
  • onion powder icon
    ½ tsp onion powder
  • dried thyme icon
    ½ tsp dried thyme
  • mushroom powder icon
    3 tbsp (½ oz) mushroom powder

    plus ¼ tsp extra to serve

  • neutral flavored oil icon
    2 tbsp neutral flavored oil

    to sear

  • sea salt icon
    ¼ tsp sea salt

    to serve

For the potatoes

  • clove garlic icon
    5 cloves garlic

    peeled

  • olive oil icon
    6 tbsp olive oil
  • baby new potato icon
    1¼ lb baby new potatoes
  • kosher salt icon
    1 tsp kosher salt
  • unsalted butter icon
    2 tbsp unsalted butter

Instructions

  • 1To preheat the oven, insert the wire rack into position 5. Set the oven to Bake, Convection, 355°F for 20 minutes and press Start. Meanwhile, continue to the next step.
  • 2Place the potatoes in a medium saucepan and cover with cold water. Bring to a boil over high heat, then reduce the heat and simmer for 20 minutes, or until tender. Meanwhile, continue to the next step.
  • 3Place the garlic and olive oil in an ovenproof ramekin. Cook in a preheated oven, at 355°F, on a baking sheet for 20 minutes or until garlic is softened and golden. Meanwhile, continue to the next step. 
  • 4Place the Joule™ Turbo Sous Vide inside a pot or large vessel (max 8 quarts) and place on a trivet. Fill with cool tap water until approximately halfway between the minimum and maximum fill lines and keep the pot uncovered.  
    Tip: A trivet will protect your countertop from direct contact with the hot pot or vessel.
  • 5Place the steaks flat, side by side in a large microwave-safe, zipper-lock freezer bag. Add the salt, garlic powder, onion powder, thyme and mushroom powder and shake to coat.  
  • 6In Breville+, press Set Time & Temp at the bottom of the screen and follow the prompts to customize the cooking of your steak. Once set, lower the bag into the water against the side of the pot, while using a spatula to push it three-quarters of the way down. This will remove the air and ensures it does not float. Seal the bag and Start Turbo, then continue to the next step. 
  • 7Once tender, drain the potatoes and return to the pan. Add the roasted garlic and oil, salt and butter, then mash using an immersion blender with the ricer attachment. Cover to keep warm. 
    Tip: Alternatively you could mash with a fork.
  • 8When the timer signals that the steaks are done, heat a large, cast iron skillet or heavy-based frying pan over high heat. Carefully remove the bag from the water. Place the steaks on a paper towel lined cooling rack set over a tray and pat dry. 
  • 9Only when the pan starts to smoke (this will prevent overcooking and sticking), add the oil to the pan and sear the steaks for 30 seconds on each side. Transfer the steaks to a cooling rack set over a tray and rest for 1 minute.  
    Tip: For extra flavor and color, you can add a knob of butter and baste the steak while searing.
  • 10Transfer the steaks to a serving plate and serve with the mashed potato sprinkled with combined extra mushroom powder and salt.  
Main course
Gluten Free
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pc-rhthe Joule® Turbo Sous Vide
the Joule® Turbo Sous Vide Product Details

the Joule® Turbo Sous Vide

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