Seared Black Pepper-Lavender Filet of Beef with Red Wine Butter and Gorgonzola Potato Gratin

Seared Black Pepper-Lavender Filet of Beef with Red Wine Butter and Gorgonzola Potato Gratin

prep time

minutes
cook time

minute
servings
12

Ingredients





















Cooking Instructions

1

Heat oven to 400°F. Season both sides of each steak with salt. Mix lavender (if desired) and pepper and press into both sides of the steaks. Melt oil and butter in large cast iron frying pan over high heat. Add steaks and fry about 2 minutes on each side. Transfer pan to oven and roast about 5 minutes for medium-rare. In heavy saucepan, combine beef broth, red wine and tomato paste. Heat to boiling and cook until reduced to 3/4 cup, about 1 hour. Cool to room temperature. Whisk butter into the reduced broth. Chill mixture and shape into a log. Slice to use.


2

Mix cream, garlic, salt and nutmeg in bowl. Let stand at last 1 hour at room temperature or up to 4 hours refrigerated. Strain. Heat oven to 375°F. Generously butter a 13 x 9-inch baking dish. Spread half of the potatoes into buttered pan. Reserve 1/2 cup of the gorgonzola for garnish. Sprinkle half of the remaining gorgonzola over the potatoes. Cover with remaining potatoes and then the remaining half of the cheese. Pour garlic cream over. Bake until potatoes are tender 1 hour to 1 hour and 15 minutes. Spoon gorgonzola potato gratin onto plate. Sprinkle with reserved cheese. Place hot steak on plate and top with 1 tablespoon red wine butter.


Ingredients





















Cooking Instructions

1

Heat oven to 400°F. Season both sides of each steak with salt. Mix lavender (if desired) and pepper and press into both sides of the steaks. Melt oil and butter in large cast iron frying pan over high heat. Add steaks and fry about 2 minutes on each side. Transfer pan to oven and roast about 5 minutes for medium-rare. In heavy saucepan, combine beef broth, red wine and tomato paste. Heat to boiling and cook until reduced to 3/4 cup, about 1 hour. Cool to room temperature. Whisk butter into the reduced broth. Chill mixture and shape into a log. Slice to use.


2

Mix cream, garlic, salt and nutmeg in bowl. Let stand at last 1 hour at room temperature or up to 4 hours refrigerated. Strain. Heat oven to 375°F. Generously butter a 13 x 9-inch baking dish. Spread half of the potatoes into buttered pan. Reserve 1/2 cup of the gorgonzola for garnish. Sprinkle half of the remaining gorgonzola over the potatoes. Cover with remaining potatoes and then the remaining half of the cheese. Pour garlic cream over. Bake until potatoes are tender 1 hour to 1 hour and 15 minutes. Spoon gorgonzola potato gratin onto plate. Sprinkle with reserved cheese. Place hot steak on plate and top with 1 tablespoon red wine butter.


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Tagged in: Entrée Gorgonzola

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