Pepper-crusted Steak with Strawberry Zinfandel Sauce and Orange-Mustard Aioli (Paul Young) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Ingredients:
1/4 cup stone ground mustard |
1/4 cup prepared mayonnaise |
juice of 1 orange |
kosher salt and freshly ground black pepper |
2 1/2 cups red zinfandel wine |
1/4 pint strawberries, cleaned and halved |
1/2 cup orange-flavored liqueur |
1/4 cup beef stock |
1 tablespoon honey |
2 (4 to 6-ounce) strip steaks |
3 tablespoons freshly cracked black peppercorns |
3 tablespoons olive oil, divided |
1 head frisee lettuce, torn into bite-size pieces |
1/2 red onion, thinly sliced |
6 grape tomatoes, halved |
1 granny smith apple, cored, and julienned |
2 radishes, thinly sliced |
juice of 1/2 a lemon |
Directions:
1. Preheat the oven to 350 degrees F.
2. Blend the mustard, mayonnaise, 1/4 of orange juice, and salt, and pepper, to taste in a food processor or blender.
3. In a saucepan, combine the wine with the strawberries, orange-flavored liqueur, beef stock, and honey. Bring it to a simmer over medium heat, and cook until its reduced by half. Pour the mixture into a blender and puree until smooth.
4. Coat the steaks in black peppercorns and season liberally with salt. Heat 1 tablespoon olive oil in an oven-proof saute pan over medium-high heat and sear the steaks for 2 minutes on each side, then transfer the pan to the oven, and cook for 8 minutes or until desired degree of doneness.
5. While the steak is cooking, mix together the frisee, red onion, tomatoes, apples, and radishes in a bowl. Whisk together the remaining orange juice, lemon juice, and 2 tablespoons extra-virgin olive oil in a small bowl. Season the dressing with salt, and pepper, to taste. Add the dressing to the salad and toss to coat. Serve the steaks over a bed of the salad and top with the zinfandel sauce and a bit of the aioli.
6. Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.
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