Chef Myk’s version of microwave TV dinner… without the microwave and a touch of class and style.
- Difficulty (0 = Caveman, 5 = Thomas Keller): 2
- Serving size: 2
- Prep/cook time: 45 min.
- Meat temp: Desired doneness
- Rare: 120-125°F
- Medium-Rare: 130-135°F
- Medium: 140-145°F
- Medium-Well: 150-155°F
- Well-Done: 160°F or higher
- 2 t-bone steaks
- 4 waxy potatoes
- 1/2 cup butter for roux
- Salt and pepper
- 1 ear of corn
- 1/4 cup flour
- 1 cup beef broth
- 1/2 onion, sliced thin
- 4 oz mushrooms, sliced
- 1 cup butter for potatoes
- In a pot of simmering and salted water, add the potatoes and cook at low heat until soft to pierce with a fork.
- Soak the corn in cold water until the potatoes are finished cooking.
- Peel the corn husk, set in oven at 400°F for 10 minutes or until golden.
- In a pan, add the butter and melt.
- Add the flour and cook for 1 minute.
- Then add the mushrooms and onion and coat in the roux.
- Add the broth and reduce heat, cook on low until the onions are soft.
- Bring the meat to room temperature and grill to 120°F, using your dual probe thermometer.
- Take the onion mushroom mix and pour over the steak.
- Take the potatoes, run under cold water and slide the skins off them.
- Place back into pot, add the butter and whip or whisk until smooth, add salt and pepper.
- Serve the corn, potatoes and beef together.
Need more help?
Have questions on the recipe or how to prepare your Designer Beef? Shoot an email to our Chef: email@example.com
Myk Walton is a Professional Chef who loves to share his culinary creations (and music, family, etc.) on Instagram (@mykwalton). He named his Designer Beef cow “Gomer” and has dedicated himself to making the most of Gomer’s sacrifice by helping others do the same!