Recipe courtesy of Geoffrey Zakarian
Show: The Kitchen
Total:
2 hr 25 min
Active:
35 min
Yield:
2 to 4 servings
Level:
Easy
Total:
2 hr 25 min
Active:
35 min
Yield:
2 to 4 servings
Level:
Easy

Ingredients

Roasted Shallots:

Directions

Watch how to make this recipe.

Season the steak rather liberally with kosher salt. Bring it to room temperature, about 1 hour outside of the fridge.

Preheat the oven to 325 degrees F.

Combine the paprika, cumin, mustard and a few turns of freshly cracked pepper in a small bowl. Season the steak with the rub.

Heat the canola oil in a saute pan over high heat until smoking. Add the steak and sear on all sides, about 3 minutes per side. Add the butter, thyme, rosemary and garlic. Reduce the heat to medium low and baste the steak with the butter as it begins to brown, 2 to 3 minutes (without burning).

Transfer the steak to a rack in a roasting pan and top with a few pieces of the herbs and garlic and 3 spoonfuls of the butter. Roast to an internal temperature of 120 degrees F for medium rare, 7 to 10 minutes. Allow the meat to rest for 15 minutes before slicing.

Finish the sliced meat with a sprinkle of fleur de sel and a drizzle of aged balsamic and olive oil. Serve with the roasted shallots and a simple watercress salad if desired.

Roasted Shallots:

Preheat the oven to 400 degrees F.

Toss the shallots with the olive oil and thyme and season with salt and pepper. Lay the shallots on a baking sheet cut-side down. Roast until the shallots are very tender, about 25 minutes.

Toss the shallots with the vinegar and additional olive oil.

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