Surf and turf in a wine-herb sauce with fried mushrooms and creamy leeks

Ingredients:

Sauce

• 1 tbsp. l. olive oil
• 2 chopped shallots
• 4 cloves garlic, chopped
• 6 sprigs of fresh thyme
• 2 sprigs of fresh marjoram
• 1 bay leaf
• 2 cloves
• 1 juniper berry
• 1 bottle of dry red wine
• 1 cup demi-glace (concentrated broth), divided
• 60 g butter

Surf and Turf

• 1 New York steak (450 g), cut in half, trimmed of fat
• 3 tablespoons olive oil, divided
• 2 pieces of Chilean sea bass fillet (150 grams each)
• 1 Idaho potato, peeled, shaped into a rectangle and sliced ​​thinly lengthwise on a mandoline into a bowl of room temperature water

Mushrooms

• 4 tablespoons butter, divided
• 1 ear of white corn, kernels removed
• 3 shallots, thinly sliced
• 2 cups king mushrooms (cremini), washed and cut in half
• 4 tbsp sherry vinegar

Leeks

• 4 tablespoons butter
• 3 leeks, halved, washed and cut into 1cm thick pieces.
• 1 shallot, thinly sliced
• 1/4 cup white wine
• 1/4 cup chicken broth
• 1/4 cup heavy cream

Preparation:

1. Sauce:
   
   Heat olive oil in a large skillet over medium-low heat. Add the shallot and garlic and sauté for 1 minute. Add the thyme, marjoram, bay leaf, cloves, and juniper berries and sauté for 1 minute.
2. Add the red wine and simmer over low heat until the wine has almost completely evaporated and the sauce begins to thicken slightly, about 20-25 minutes. Add 1/2 cup demi-glace, cook for 1 minute, then taste. If it's not rich enough, add more demi-glace. Stir in the butter until melted. Taste the sauce again and season with salt and pepper if needed.
3. Preheat oven to 200°C. Heat a grill or cast iron skillet over high heat.
4. Surf and Turf:
   
   Remove the steak from the refrigerator 30 minutes before cooking to bring it to room temperature. This will ensure even cooking. Brush the steak with 2 tablespoons of olive oil. Season with salt and pepper. Sear the steak for about 2 minutes per side until golden brown.
5. Place the steak in the oven for 10-12 minutes. Remove from the oven and let it rest briefly before slicing. While the steak is in the oven, season the fish generously with salt and pepper. Wrap each piece of fish in thin potato slices, overlapping them slightly so that each slice overlaps the last by 0.5 cm, until the fish is completely wrapped.
6. Heat a nonstick frying pan over medium heat and add 1 tablespoon of olive oil. Season the potato-wrapped fish with salt and pepper and place it in the pan, potato-side down. This will help seal the potato onto the fish. Fry on each side until the potato is crispy and the fish is cooked through. Transfer the fish to a paper towel and keep warm.
7. Mushrooms:
   
   In a large skillet over medium heat, melt 1 tablespoon of butter. Add the corn to the skillet and cook until golden brown. Transfer the corn to a bowl. Add another 1 tablespoon of butter to the skillet, then add the shallots. Cook the shallots until soft, about 5 minutes. Transfer to the bowl with the corn. Add the remaining 2 tablespoons of butter and increase the heat to medium-high.
8. Add the mushrooms and cook until they begin to brown but remain firm. Add the sherry vinegar and stir. Simmer over low heat until almost cooked through. Return the corn and shallots to the pan. Stir. Season with salt and pepper. Keep the mushrooms warm.
9. Leeks:
   
   In a large, deep skillet, melt the butter over medium heat. Add the leeks and shallots and sauté for 3 minutes, stirring occasionally. Season with salt and pepper. Add the wine, bring to a boil, and let it evaporate almost completely. Add the stock and reduce it in the same way. Add the cream, reduce the heat, and cook until the leeks and shallots are soft and the sauce begins to thicken. Season with salt and pepper to taste.
10. Innings:
    
    Slice the steak thinly. Place a few mushrooms on each plate. Top with steak slices and a piece of fish. Add a spoonful of leek. Pour the wine sauce over the steak and fish.