4 New York strip steaks
Freshly ground black pepper to taste
2 Idaho potatoes, peeled and cut into 8 pieces each
4 links "sweet" Italian sausage
1 green bell pepper, seeded, cut into 1-inch-thick strips
1 red bell pepper, seeded, cut into 1-inch-thick strips
1 small onion, peeled, sliced into thick strips
1/2 pound medium mushrooms, sliced ¼ -inch thick
1 tablespoon sun-dried tomatoes, cut in half
1 tablespoon garlic, fine-chopped
1 cup prepared demi-glace (brown sauce), available in specialty grocery stores
2 tablespoons chopped fresh basil
2 ounces butter, unsalted
Preheat oven to 400 degrees.
Put sausages in a small saucepan and cover with cold water and bring to a gentle simmer for 5 to 10 minutes.
Toss the cut potatoes with 2 tablespoons of fresh herb marinade.
Place potatoes on a roasting pan in a single layer; season with salt and pepper. Roast the potatoes at 400 degrees until potatoes are golden brown and softened, about 40 to 45 minutes. Add sausages during the last 10 minutes of roasting to finish cooking.
Coat the steaks with 2 tablespoons of fresh herb marinade and season with salt and pepper. Heat a grill, heavy-bottom saute pan or cast-iron skillet on high.
Place the steaks on the grill or in the pan and cook to desired doneness. Take off the heat and allow steaks to "rest." Heat a saute pan to medium-high and add 1 tablespoon of olive oil and saute the peppers, onions and mushrooms. Season with salt and pepper. Stir and saute until soft and browned.
Add the garlic and sun-dried tomatoes and saute one minute more.
Add the prepared demi-glace sauce, butter and basil. Heat to a simmer and taste. Correct seasoning with salt and pepper, if needed.
Cut the sausage links in half on the bias, place the potatoes and onions and sausage on a serving platter.