- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 24 ounces beef sirloin, cut into 4 (6-ounce) lean, trimmed steaks
- Salt and pepper
- 1 leek, trimmed
- 2 tablespoons butter, cut into small pieces
- 3 garlic cloves, smashed
- 1 carrot, 1/2-inch dice
- 2 ribs celery, from the heart, with greens, chopped
- 1 pound small red skinned potatoes, quartered
- 4 sprigs fresh thyme
- 2 bay leaves, fresh or dried
- 2 tablespoons all-purpose flour
- 1 cup dry red wine
- 2 cups good quality beef stock, from soup aisle
- 1 rounded tablespoon red currant jelly, optional, grape jelly can be substituted
- Crusty bread, to pass at table
Heat a deep, heavy bottomed skillet over high heat, then add 2 tablespoon extra-virgin olive oil. Season meat with salt and pepper, then caramelize the meat 2 minutes on each side.
Cut leek lengthwise, then cut into 1/2-inch slices across. Wash under running water in colander, separating all of the layers. Drain well.
Remove steaks from pan and reduce heat to medium high. Add butter to the pan and the leeks, garlic, carrot, celery and potatoes. Season vegetables with salt and pepper. Add thyme and bay sprigs. Saute veggies 10 minutes. Add flour, cook 1 minute. Whisk in red wine and reduce 1 minute. Whisk in broth and bring to a bubble. Stir in jelly. Slide meat into pan. If serving immediately, simmer over medium heat 7 to 10 minutes. If this meal is a make-ahead, remove the dish from the stove top at this point. When you reheat, bring sauce to a bubble and simmer 5 to 7 minutes over moderate heat.
Work on other dishes in your menu or dessert with the pockets of time created as veggies and meat cook.
Remove from stove top and serve each steak with lots of veggies and broth in shallow dishes with crusty bread for dipping.