Wagyu Flat Iron Au Poivre, Braised Bottom Mushrooms, Arugula basted Potatoes

So this is a cool little dish i did for a special the other night. The restaurant got in these sample wagyu flat iron steaks that were nothing short of amazing. I did one steak au poivre which means, (crusted on one side in green pepper). The other i just seared. I have been wanted to do this potato gratinwith manchego cheese and fresh arugula. The mushrooms that I was able to work with were pretty amazing too. We were able to get these organic tan button mushrooms that are locally grown right out side of Denver. They were so small and had a good intense mushroom flavor. I decided to braise them in a black pepper gastrique and a little veal stock. This braising liquid also turned out to be my sauce. This is such a rustic dish and it had really good flavors I think that’s why I enjoy it so much. I could work on the plating though.