Pan Roasted Beef Delmonico with Sweet Green Peppercorn Sauce and Browned Vegetables

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • 3 tablespoons green peppercorns
  • 1 tablespoon Champagne vinegar
  • 3 tablespoons olive oil
  • 3 tablespoons honey
  • Fresh tarragon sprigs
  • 6 beef Delmonico steaks, with bone
  • Salt and freshly cracked black pepper
  • 1 tablespoons vegetable oil
  • 3 tablespoons butter
  • 1 bay leaf
  • Chopped shallots
  • Baby vegetables
Directions
  • For the vinaigrette, drain and roughly chop the green peppercorns. Place them in a steel mixing bowl with the vinegar. Whisk in the olive oil, and then the honey. Place the mixture in a small sauce pot with the tarragon and warm over medium heat. Do not boil. Cook for about 5 minutes. Remove from heat and cool.

  • For the steaks, season heavily with salt and fresh cracked pepper. Warm 1 tablespoon of vegetable oil in a heavy bottom pan. Pan sear the steak on each side for about 4 minutes. Add 3 tablespoons whole butter, 1 bay leaf and chopped shallots to the pan and baste the steaks with the browning butter. Remove the pan once the steaks are at the desired temperature.

  • For the vegetables, peel and then cut (if necessary) the vegetables to similar sizes. In a heavy bottomed skillet gently brown the vegetables until golden brown and tender. Season with salt and pepper.

  • To serve place the steak on a large dinner plate. Add some of the vegetables, and finally, spoon some of the vinaigrette over the beef and vegetables. Serve immediately.


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