food, Recipes

Pan Seared Steak with rasberry/red wine sauce served with Root Vegetable puree’ and chopped salad

Tonight, I’ve prepared a pan seared steak, with a raspberry/red wine sauce served with a root vegetable puree’ and simple chopped salad.

What you’ll need for the steak:
Top sirloin steak, or your favorite cut.
Extra virgin olive oil
Kosher salt and pepper
Drizzle both sides with the olive oil, and season liberally with kosher salt and freshly ground black pepper. Set aside.
What you’ll need for the root vegetable puree’:
Bring 6 cups of water to a boil in a medium sauce pan; while you are waiting, start chopping!
3 carrots, peeled and chopped in 1-2 inch pieces
1 medium white onion, chopped
4 medium sized red potatoes, peeled and chopped in 1-2 inch pieces
2 cloves of garlic, smashed
1 pat of unsalted butter
Kosher salt and pepper to taste
Boil veggies until fork tender, (NOT mushy) and place in your food processor and process on high until completely smooth. Cover, and set aside.
What you’ll need for the raspberry/red wine sauce:
1 box of beef stock, brought to a boil with 3 tablespoons of corn starch. (Add the corn starch right away when the stock is still cool or it will clump)
Season with kosher salt, pepper, and rosemary.
Chop one onion, and add to the liquid.
Add in about 2 cups of a good red wine (Pinot Noir or Merlot are two of my favorites for sauces)
Bring back up to a boil, then reduce to a simmer and let reduce down to about half the original amount. Strain the mixture, and put back on the heat. Add in one dollop of sugar free raspberry preserves (or fresh if you have them on hand would be even better!) and whisk until incorporated. Add another pinch of salt and pepper to taste, and let simmer.
Now it is time to sear your steaks. First, preheat your oven to 350 degrees, and line baking sheet with aluminum foil. Preheat a pan with extra virgin olive oil, to a high heat. Sear your steaks (don’t overcrowd the pan) to a golden brown, 3-4 minutes each side, and place on the baking sheet. Cook an additional 10 minutes in the oven, and let rest for 10 minutes before slicing.
While your steaks are finishing off in the oven, you can prepare your salad.
What you’ll need for the salad:
Romaine hearts, chopped finely
½ of a red onion, chopped
2 plum tomatoes, chopped
Kosher salt and pepper to season
Toss with your favorite dressing-I used a sugar free red wine vinaigrette
Plate as shown, drizzling the red wine sauce over the steak, serve, and enjoy!!!
Note-as an added yummy goodness I roasted some button mushrooms in the oven for about 20 minutes, drizzled simply with extra virgin olive oil, a splash of red wine, and salt and pepper. My daughter gobbled them down! Delish!