Pomegranate Bordelaise Strip Steak

Ingredients

Steak

• 1 large bone-in NY strip steak (Superior Foods Featured Item: #89115 – River City Meats)
• Kosher salt
• Fresh cracked pepper
• 3 Tbsp oil (high heat)
• 4 Tbsp butter
• 2-3 crushed garlic cloves
• 3-4 thyme sprigs

Bordelaise

• 2 shallots, finely diced
• 1 cup dry red wine
• 1/2 cup pomegranate juice
• 1/2 cup veal demi glace (Superior Foods Featured Item: #91668 – Bonewerks Culinarte)
• 2 Tbsp butter

Frizzled Leeks

• 1 leek, julienned (white and light green parts only)
• Frying oil

Preparation

Steak

1. Liberally salt and pepper all sides of steak and let come to room temp (1-2 hours)
2. Heat oil over med-high in a cast iron skillet. Make sure oil is good and hot, then seared on side until it is nice and caramelized (2-3 minutes). Sear the sides to get color and then sear last side for a minute before adding butter, garlic, and thyme to the pan. Spoon the infused hot butter over the steak the rest of the way until it reaches and internal temperature of 125°F (for medium rare). Remove, cover, and let rest as steak’s temp will continue to rise.

Bordelaise

1. Using the same pan, remove any large pieces of garlic and thyme . Leave about 2 Tbsp of butter and add shallot to sweat. Cook for a few minutes until soft then add the red wine and pomegranate juice. Reduce by half and then add the demi glace. Keep reducing until the sauce clings to the back of a spoon. Remove from heat and stir in the butter until smooth. Strain sauce with fine mesh into a cup or bowl.

Frizzled Leeks

1. Heat oil to 350°F and fry leeks until golden and crispy. Toss with a little salt and set aside for plating.
2. Remove meat from bone and slice against the grain. Drizzle with bordelaise, top with pomegranate seeds, tarragon, and plate with frizzled leeks.

Tips

Cooking times for the steak will vary depending on the thickness. Also bone-in steaks will take a bit longer than boneless.