This is a classic French preparation of steak. It works well with any cut but I prefer a leaner, chewier steak like top round which is closer in texture to grass-fed beef. The trick to this dish is to get the skillet very hot. A word of warning: it can get pretty smoky. Also, because you are heating fat very hot keep a lid handy in case of a flare up.
Root vegetables like carrots, beets, parsnips, turnips, rutabagas, and potatoes develop a wonderful sweetness when roasted. I like to toss them simply with extra virgin olive oil, salt, and pepper, and maybe a bit of garlic or some herbs. I also like to add some onions because they are also great roasted. The trick is to make sure that all the vegetables are about the same size so that they cook evenly. You can use whatever variety of roots you happen to have on hand or even just one of them by itself. This recipe is just how I happened to make them tonight!
Steak with Red Wine Sauce
- 2 8-ounce steaks, about ½ inch thick
- Kosher salt
- Olive oil
- Unsalted butter
- ½ cup dry red wine
- 2 tsp. fine herbes, an equal blend of dried thyme, savory, parsley, and rosemary
- Freshly ground black pepper
Season the steaks on both sides with salt and allow to rest at room temperature for at least 15 minutes. Place a cast iron skillet over medium heat until warm then turn the heat to very high and allow it to get very hot. Put olive oil and butter in the pan, when melted and smoking carefully add the steaks. Cook for 3 minutes on each side for medium rare. Remove from pan and cover loosely with aluminum foil. Reduce heat to medium high.
Pour off any excess fat from the pan then add the wine and herbs. Boil down, scraping with a wooden spoon to deglaze the pan. When the wine has thickened to a syrupy consistency, remove from heat and stir in about 1 Tbsp. butter. Strain if desired.
8 small red potatoes, scrubbed
6 small beets, peeled
1 large carrot, scrapped and cut into pieces the size of the potatoes
8 small white boiling onions or 4 small yellow onions, peeled (If you are using yellow onions, cut them in half across the width)
2 or 3 garlic cloves
Extra virgin olive oil
Kosher salt and freshly ground black pepper
Preheat the oven to 400° (375° for convection). Put all the vegetables in a large bowl, sprinkle generously with olive oil, 1 tsp. of kosher salt, and a good grind of black pepper. Toss to combine. Turn the vegetables out onto a shallow baking disk in one layer. Scrape any oil remaining in the bowl over the vegetables. Roast for about 45 minutes or until done, turning from time to time.