bistro steak with garlic & olive oil mashed potatoes

using rinse and pat steaks dry on paper towels. season liberally with salt and pepper. place on baking rack set on jellyroll pan and put in 275 degree oven for around 20-30 minutes until internal temperature is 90-95 degrees.

wash 2 pounds of russet potatoes. do not peel or cut out bad spots (you will do this later) put them in a pot and add cold water to cover by about 1". bring to a boil, then reduce to a simmer.

while potatoes are cooking:
put 4 oz olive oil in a nonstick skillet over medium-low heat. mince/press 5 cloves of garlic into oil. cook until garlic is golden. meanwhile, put 6 oz of olive oil in a medium bowl. mince/press one clove of garlic onto a cutting board, then sprinkle a bit of salt on and smear with the side of a knife to make a paste. add that paste to the uncooked oil.

after about 5 minutes of cooking, the garlic/oil mixture on the stove should be ready. add to the fresh garlic/oil mixture. add a squeeze of lemon, a teaspoon of kosher salt and mix.

as potatoes finish (a knife should pierce very easily), remove them from the oil. hold the potato in a towel, and remove the peel with a knife. mash into a large bowl using a potato ricer. repeat until all potatoes are cooked, peeled, and mashed. stir in garlic/olive oil mixture.

unless serving immediately, keep potatoes warm by making a double boiler by turning the cooking water to a very low temperature, and placing the plastic-wrapped bowl on top.

put a tablespoon of vegetable oil in a 12" skillet and heat until oil is shimmering. add the steaks, spacing them evenly. steaks will start to smoke quickly. after 60-120 seconds, depending on thickness, the steaks should be ready to flip. after another 45-90 seconds, they should be done (120-125 degrees internally for rareish). remove from the pan and set on clean rack. brown the sides by turning the pan down to medium heat, and using tongs to hold the steaks to the pan, rotating a few times until all sides are evenly browned.

to make a pan sauce, pour the grease out of the skillet, but do not scrape bottom. add a little vegetable oil and 8 oz of mushrooms and let wilt for about five minutes over medium heat. meanwhile, mince a shallot finely. while mushrooms are golden, add shallots and saute until softened. add 1/2 c chicken broth, 1 c red wine and bring to a simmer. cook for about 6 minutes until the liquid is a little syrupy. add a tablespoon or two of balsamic vinegar, a couple tablespoons of dijon mustard, chopped fresh chives. then whisk in a couple tablespoons of cold butter; sauce should be glossy and somewhat thickened. stir in any juice from the dripping pan.