Steak and Pomme Grand with Molasses Baponette

1Prepare the pomme grand mashed potatoes: Place peeled and chunked Yukon Gold potatoes (2 pounds) into a large pot and cover with cold water. Add a pinch of salt and bring to a boil over high heat. Reduce to medium and simmer until potatoes are tender, about 15-20 minutes. Drain well.

2While potatoes cook, prepare the molasses baponette reduction: In a small saucepan over medium heat, melt 1 tablespoon butter. Add the finely minced shallot (1 small) and sauté until translucent, about 2 minutes. Add balsamic vinegar (¼ cup), blackstrap molasses (2 tablespoons), honey (1 tablespoon), and Dijon mustard (1 teaspoon). Stir well and bring to a gentle simmer. Reduce heat to low and let the sauce reduce until slightly thickened and glossy, about 8-10 minutes. Stir occasionally to prevent burning. Remove from heat and keep warm.

3Mash the drained potatoes with 4 tablespoons butter and heavy cream (½ cup) until smooth and creamy. Season with salt to taste. Cover and keep warm.

4Season the steaks generously on both sides with salt and freshly ground black pepper.

5Heat olive oil (2 tablespoons) in a heavy skillet or cast-iron pan over medium-high heat until shimmering. Add steaks and sear for about 4 minutes on each side for medium-rare, or adjust time to desired doneness. Remove steaks and let rest for 5 minutes.

6To serve, spoon a generous portion of pomme grand mashed potatoes onto each plate. Place the rested steak on top. Drizzle the molasses baponette reduction over the steak and around the plate for an elegant presentation.

7Garnish each plate with fresh thyme sprigs and serve immediately.