Grilled Sirloin Steak with Summer Vegetable Ragout and Steak Fries

Ingredients

• 1 tablespoon butter whole
• 0.5 cup corn kernels 
• 1 cup demi-glace 
• 1 tablespoon garlic chopped
• 1  idaho potato 
• 2  foot mushrooms white blue sliced (substitute mushrooms or shiitake mushrooms)
• 2 tablespoons pommery mustard 
• 1 tablespoon olive oil 
• 1 cup ranch dressing 
• 1  onion red julienned
• 1 serving salt and pepper 
• 1 tablespoon shallots chopped
• 8 ounces grilled sirloin steak 
• 1 cup pkt spinach raw
• 0.3 cup a1 steak sauce 
• 6  sun gold tomatoes yellow halved (substitute: any cherry tomato)
• 6  s tomatoes sweet halved

Equipment

Directions

1. Saute the garlic and shallots in olive oil until tender, about 4 minutes.
2. Add the corn, mushrooms, and demi-glace and bring to a simmer. Reduce by 1/
3. Add tomatoes and remove from heat. Swirl in whole butter and add salt and pepper, to taste.
4. Place potato in salted, cold water and bring to a boil. Reduce heat and simmer for approximately 20 minutes.
5. Drain and cool potato. Quarter and deep-fry until golden brown. Season with salt and pepper.
6. Place grilled steak in the center of the dish. Spoon vegetables and sauce over the steak. Top with spinach and onion and drizzle with A1 dressing.
7. Mix together all of the ingredients, to taste.