Recipe courtesy of Mark Purdy
Pan Roasted Beef Delmonico with Sweet Green Peppercorn Sauce and Browned Vegetables
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1224
- Total Fat
- 88
- Saturated Fat
- 36
- Carbohydrates
- 11
- Dietary Fiber
- 1
- Sugar
- 9
- Protein
- 93
- Cholesterol
- 301
- Sodium
- 1167
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
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.