|3 1/2 lb|
Fennel, shaved 1/8 inch thin
Onion, shaved 1/8 inch thin
Minor’s® Classical Reductions™ Reduced Brown Stock, prepared as demi glace
|1 1/2 cup|
Green peppercorns, in brine
- Season steak with salt and pepper to taste. In a cast iron pan over medium-high flame, add oil and steak; sear until charred on each side, about 3 minutes per side. Remove steaks from the pan and allow to rest for 5 minutes.
- In the same cast iron pan over medium-high flame, add butter, shallots, garlic, fennel, and onions. Cook until fragrant and slightly brown, about 2 minutes. Add madeira wine and allow to reduce au sec, or until almost dry.
- Add demi and reduce by half. Finish sauce with sherry, crème fraiche and parsley.
- Season with additional salt and pepper, if desired.
Pair with cauliflower mash, roasted Brussels sprouts and potatoes Anna