Seared Buffalo Sirloin W Blackberry Sauce And Poached Shallots Recipes

SEARED BUFFALO SIRLOIN W. BLACKBERRY SAUCE AND POACHED SHALLOTS

Steps:

• Shallot:.
• cut the top on the shallots off (1 or 2 cm only), leaving the root end intact.
• peel 1 or 2 layers of skin off and set aside.
• in a small sauce pan (with lid) add olive oil and sautee garlic over medium high heat until fragrant (aprox 1 minute).
• add remaining ingredients and bring to a boil.
• cover, reduce heat and simmer for 30 minutes.
• when the shallot is done, allow to cool and peel 1 more layer and slice from root to top and "fan out".
• Steak:.
• season steaks with salt and pepper.
• heat olive oil in a fry pan on high heat and add steaks.
• sear steaks until desired doneness.
• remove steaks and cover with foil and let stand.
• Sauce:.
• in a sauce pan (the same one you used to cook the steak) brown pancetta.
• add garlic and rosemary and sautee for aprox 1 minute.
• add flour and olive oil, stirring constantly for aprox 1 minute.
• deglaze the pan with beef stock and add blackberries, whisking constantly until thickened.
• season to taste with salt and pepper.
• I like to thinly slice the buffalo and fan out on some mashed potatoes, spoon some of the sauce on and then fan out the shallot on top of that. It's quite impressive and yet simple to make.

SEARED STEAK WITH CARAMELIZED SHALLOTS

Steps:

• Preheat the oven to 350 degrees. Combine the peppercorns and juniper berries in a spice mill or coffee grinder. Grind until smooth. Dust the steak with the spice mixture. Refrigerate.
• Brush the shallots with 1 teaspoon of the oil. Place them in a small roasting pan. Set aside. Using a sharp paring knife, shape the potatoes into rounded ovals. Brush with 1 teaspoon oil and add to the shallots. Roast until shallots and potatoes are tender and golden, about 45 minutes to 1 hour. Set aside.
• Heat the remaining vegetable oil in a large, cast-iron skillet until hot. Add the steak and cook over medium heat until medium rare, about 5 to 10 minutes per side. Transfer to a cutting board and set aside for 15 minutes. Meanwhile, pour the wine into the pan and bring to a boil over medium-high heat. Simmer until reduced to 1/2 cup. Add the broth and continue simmering until reduced to 1 cup. Pour through a fine-mesh sieve. Set aside.
• Cut the steak into thin slices, crosswise. Divide the shallots and roasted potatoes in the center of 4 plates. Drape equal slices of meat over the vegetables. Drizzle with 1/4 cup of the sauce. Serve immediately.

PAN-SEARED STEAKS WITH SHALLOT SAUCE

Steps:

• Sprinkle steaks with salt and pepper. Heat medium skillet over medium-high heat. Add steaks and cook about 4 minutes per side for rare; transfer to plates. Add remaining ingredients to skillet. Boil until sauce thickens, scraping up any browned bits, about 3 minutes. Spoon sauce over steaks.