SEARED STEAK WITH CARAMELIZED SHALLOTS

Seared Steak With Caramelized Shallots image

Provided by Molly O'Neill

Time 1h10m

Yield Four servings

Number Of Ingredients 10

Ingredients

1 teaspoon whole green peppercorns
1 teaspoon whole black peppercorns
1 teaspoon whole pink peppercorns
4 juniper berries
1 1 1/2-2 pound porterhouse steak, 1 1/2 inches thick
12 large shallots, peeled
3 teaspoons vegetable oil
4 baking potatoes, peeled and cut into 1-by-2-inch rectangles
1 cup red wine
2 cups beef broth

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.

Nutrition Facts : @context http, Calories 671, UnsaturatedFat 8 grams, Carbohydrate 89 grams, Fat 13 grams, Fiber 12 grams, Protein 43 grams, SaturatedFat 4 grams, Sodium 348 milligrams, Sugar 21 grams, TransFat 0 grams