Pan-Seared Beef Delmonico with Sweet Green Peppercorn Drizzle and Caramelized Vegetables
Recipe inspired by Mark Purdy
- Difficulty: Intermediate
- Makes: 6 servings
- Nutritional Information Per Portion
Portion: 1 of 6 servings
Calories: 1224
Total Fat: 88 g
Saturated Fat: 36 g
Carbohydrates: 11 g
Dietary Fiber: 1 g
Sugar: 9 g
Protein: 93 g
Cholesterol: 301 mg
Sodium: 1167 mg - Time Required: 40 min
- Preparation: 15 min
- Cooking: 25 min
Ingredients
- 3 tablespoons green peppercorns
- 1 tablespoon Champagne vinegar
- 3 tablespoons olive oil
- 3 tablespoons honey
- Fresh tarragon sprigs
- 6 bone-in Delmonico beef steaks
- Salt and freshly cracked black pepper
- 1 tablespoon vegetable oil
- 3 tablespoons butter
- 1 bay leaf
- Finely chopped shallots
- Selected small vegetables (baby carrots, squash, etc.)
Instructions
- Make the peppercorn vinaigrette: Drain and coarsely chop the green peppercorns, then place them in a mixing bowl with the Champagne vinegar. Whisk in the olive oil gradually, then add the honey. Transfer the mixture to a small saucepan with the tarragon and warm gently over medium heat without boiling. Steep for about five minutes, then remove from heat and cool.
- Prepare the steaks: Season the Delmonico steaks generously with salt and cracked black pepper. Heat the vegetable oil in a heavy skillet and sear the steaks about four minutes per side. Add butter, bay leaf, and chopped shallots; baste the steaks with the foaming butter as they finish cooking. Remove when steaks reach desired doneness.
- Finish the vegetables: Peel and trim the baby vegetables so they are uniform. In a separate heavy skillet, cook them gently until browned and tender, stirring as needed. Season with salt and pepper.
- Assemble and serve: Place one steak on each plate, add a portion of caramelized vegetables, and drizzle with the sweet green peppercorn dressing. Serve immediately.
Notes:
- This dish makes an impressive dinner centerpiece with its bold steak and a sweet-spicy sauce balanced by tender vegetables.
- Customize the vegetables by season for added freshness and color.
- Garnish with extra tarragon or cracked pepper if desired.
- Pair with a light red or a dry white wine to contrast the savory steak and sweet elements.
