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Categories:
green peppercorns vinegar olive oil honey tarragon sprigs beef salt vegetable oil butter bay leaf shallots vegetables
Viewed: 8 - Published at: 9 months agoIngredients
- 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
Method
- 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.
