I saw a picture on Google images that inspired this one. It was really good but how do you go wrong with steak especially when it’s local and grass-fed.

if you’re not a fennel fan you may still like this. When roasted with olive oil and salt and pepper the fennel becomes almost sweet and if it’s done this way it has a little crunch too. The asparagus is always nice to break up any kind of richness in a meal. I love pureed potatoes with garlic. They just seem so luxurious. Finally, the crispy potato skins. Every time I peel a potato to make whipped potatoes, I feel like I’m wasting the skins because they’re so good. This alleviates that. They add such a nice salty crunch and the skins are actually good for you.

Ingredients

• 2 local grass-fed New York strip steaks
• 4 medium baking potatoes
• 2 tbsp unsalted butter
• 1/3 – 1 cup lactose free half and half
• 3 – 4 garlic cloves, chopped
• 1 fennel bulb, trimmed, halves then quartered
• 1 bunch of asparagus
• Olive oil
• Salt and pepper

Directions

1. Peel the potatoes and reserve the skins. Cube the potatoes in quarter inch cubes and boil until tender. Drain and transfer to your food processor. Add two tablespoons of butter and starting with a 1/3 cup add half and half. Process the potatoes to get the texture you prefer, seasoned with salt and pepper and keep warm. Add more half and half for dinner potatoes less for thicker.
2. Preheat oven to 450° F.
3. Toss the potato skins with olive oil and salt and pepper. Place on a baking sheet and put into the oven until browned and crispy.
4. Toss the fennel in olive oil and season with salt and pepper. Place on a baking sheet and put in the oven for approximately 20 minutes. The fennel should be slightly browned. Keep warm.
5. Remove the steaks from the refrigerator at least 30 minutes before cooking. Heat a large skillet or cast iron pan to high heat. Season the steaks with salt and pepper and add to the pan. Sear the steaks on one side for at least three minutes until the crust is golden brown. Flip the steaks and put into the oven. Depending on your preference it could be 1 minute it could be 5 minutes. I like mine rare.
6. Finally toss the asparagus in olive oil and salt and pepper. Place on a sheet pan and put under your broiler for 3 to 4 minutes until slightly charred.