For this preparation I adjusted the temperature that I normally use for preparing beef sous vide. I increased the temperature from 122 degrees Fahrenheit to 130 degrees and let the steaks cook for an hour, fifteen minutes. The New York strips were previously portioned into twelve ounce steaks before being vacuum sealed with whole butter, salt, pepper, thyme, rosemary, garlic and shallots. The packaged steaks were chilled after coming out of the immersion circulator and reheated in a cast iron skillet in a 1600 degree broiler. They were finished with whole butter and sea salt before serving.
The caramelized onion mashed potatoes were prepared by caramelizing julienned yellow onions in a saute pan over low-medium flame with clarified butter, salt and pepper. The onions have to be stirred constantly to prevent burning and require about twenty minutes to fully caramelize. They were then placed in a blender and pureed thoroughly, then the puree was placed back over a low-medium flame and reduced while again stirring constantly. The puree was added to freshly milled Idaho potatoes along with hot heavy cream, whole butter, kosher salt and white pepper.