Instructions
- Preheat oven to 400°F (200°C).
- In a saucepan, combine Bourbon, Beef Demi-Glace, Garlic, and Thyme. Bring to a simmer and reduce by half, about 20-25 minutes. Whisk in cold Butter until emulsified. Stir in Balsamic Vinegar. Keep warm.
- Toss Fingerling Potatoes with 1 tablespoon Grapeseed Oil, Fleur de Sel, and Tellicherry Peppercorns. Spread on a baking sheet.
- Place baking sheet with potatoes in the preheated oven and roast for 20 minutes.
- Season Steaks generously with Fleur de Sel and Tellicherry Peppercorns.
- Heat a cast iron skillet over high heat. Sear Steaks for 3-4 minutes per side for medium-rare, adjusting time for desired doneness.
- Add Asparagus to the baking sheet with the potatoes during the last 8 minutes of cooking.
- Drizzle Asparagus with Truffle Oil.
- Let Steaks rest for 10 minutes before slicing against the grain. Serve with roasted Potatoes and Asparagus, drizzled generously with Bourbon Reduction.
