Steak Rolls with Mashed Potatoes & Red Wine
Servings: 2-3
Total: 30 min
Prep: 30 min
Cook: 30 min
- 1 flank or ribeye steak, approx. 1½-2 lbs, butterflied/pounded thin
- ¼ lb fresh thyme
- ¼ lb fresh rosemary
- minced garlic, sea salt, and coarse black pepper (to taste)
- 2 lbs potatoes
- ¼ block butter (unsalted)
- warm milk, salt, and black pepper (to taste)
- 1 bottle red wine, dry like Cabernet Sauvignon or Pinot Noir
- 1 cup beef broth or stock
- 1 onion, finely chopped
- Remaining thyme and minced garlic
- Remaining butter, prepared in cold cubes for emulsification
- ¼ lb arugula
- ¼ lb fresh cilantro, finely chopped
- ¼ lb green onions or scallions, finely chopped
Sear and Roast the Steak Roll: Heat a splash of oil and a knob of butter in a heavy-set skillet over high heat. Sear the steak roll quickly for 1-2 minutes per side until a deep, golden-brown crust forms. Preheat your oven to 375°F (190°C). Transfer the seared steak roll with the TempPro TempSpike Pro probe still inserted directly into the oven.
Relax and let the technology work. The moment your TempSpike Pro alerts you that the target internal temperature has been reached, remove the steak roll from the oven immediately. Let it rest on a cutting board for 5-8 minutes to lock in the juices, then snip the twine and slice into thick medallions.
Craft the Glossy Red Wine Reduction: In the same skillet used for the steak roll (keeping those rich pan drippings), drop in the chopped onion and minced garlic. Saute over medium-low heat until fragrant and translucent. Pour in about 3/4 bottle of red wine, turning the heat to high. Bring to a rolling boil and let the liquid reduce down to about 1/3 of its original volume, allowing the alcohol to burn off.
Pour in the beef broth, add a few sprigs of thyme, and simmer on low heat until the sauce thickens enough to coat the back of a spoon. Strain out the solid onions and herbs. Turn off the heat. Whisk in 1 or 2 cubes of cold butter into the hot sauce. The butter will melt and emulsify, turning the reduction into a glossy, velvety, and luxurious sauce.
Recommended Recipes
Comments
Recommended Products
