Baked Potato with Horseradish Mayonnaise
Steamed Broccoli with Tahini Compound Butter

You will need:
Angus or other good quality Rib Eye Steak – one/serving (I used a steak that was cut one inch thick)
Broccoli Crown – one/per serving
Baking Potato – one small/per serving
Garlic clove – two/serving
Shallot clove – two/serving
Olive Oil – two TBSP/serving
Panko Bread Crumbs – approximately three TBSP/serving
Tahini – approximately one TBSP/serving
Softened Unsalted Butter – approximately one TBSP/Serving
Sea or Kosher Salt – to taste
Fresh Ground Pepper – to taste
Mayonnaise (jarred will do) – one TBSP/serving
Horseradish (jarred will do) – one TBSP/serving

Prepare crust:
Finely dice garlic and shallot cloves place into preheated sauté pan and cook until just translucent (do not brown) set aside to cool. When garlic/shallot mixture is cool add Panko crumbs to coat, set aside.

For Horseradish Mayonnaise:
Combine horseradish and mayonnaise and set aside. If you decide to use fresh horseradish you will have too grate a little more than the stated one TBSP and combine with a little vinegar and sugar.

For Tahini Compound Butter:
Bring butter to room temperature to soften then combine well with Tahini Paste and set aside.

Prepare the Potato:
Coat the potato with olive oil, salt and pepper and bake as you would normally when the potato is finished baking start with the balance of the steps to follow (keep warm)

Prepare the steak:
I used an oven ready grill pan however you can sauté the steak if you desire. Coat both sides of the steak with olive oil and salt and pepper to taste. Sauté/grill steak on one side for approximately five minutes or until a good crust/grill marks are evident. Turn steak and coat with the bread crumb mixture. If you are using a sauté pan you will need to turn the steak over one additional time to get the crust mixture crisped and browned. This step will take a little practice since you might lose some of the coating. Finish steak to desired doneness

In the meantime steam the broccoli crown(s) until just al denté.

Top the broccoli with compound butter, cut open the potato and top with horseradish/mayonnaise plate and serve.