Wednesday, November 01, 2006

Sirloin with Roasted Garlic Rosemary Sauce

Driving, cold rain on Saturday called for comfort foot. The smell of roasted garlic, the soothing creaminess of mashed potatoes, and some hearty meat seemed to be just the thing. Recipe for the Sirloin with Roasted Garlic Rosemary Sauce follows--give it a try!

1 head garlic (2 if you want to make roasted garlic mashers as a side)

olive oil

2 tbsp butter

1 3 inch sprig of rosemary,

1 tbsp. red wine

1 tbsp. balsamic vinegar

1 tsp. white truffle oil (optional but recommended!)

salt and pepper to taste

1 1/2 lbs. sirloin steak

1. Make the roasted rosemary garlic. Preheat over to 375 degrees. Cut the root end off the head of garlic, exposing the bottom of the garlic cloves. Drizzle exposed cloves with olive oil and insert 4-5 rosemary needles into the garlic. Place the remainder of rosemary sprig on top of the garlic. Season with salt and pepper to taste. Wrap the garlic in aluminum foil, place in small baking pan and put in oven. Roast until garlic is brown and getting very soft, 30-45 minutes. Set aside to cool when done roasting. Keep the oven on.

2. Lightly coat the steak with olive oil and season with salt and pepper to taste. Let stand for about 15 minutes at room temperature.

3. Squeeze the roasted garlic out of the skin into a small bowl. Whip the garlic with a spoon to achieve a consistent texture.

3. Coat an oven proof skillet with olive oil or canola spray, and place on medium high heat. Brown the steak, about 2 minutes per side.

4. Place skillet in the oven and cook steaks to desired doneness (about 6-7 minutes for medium rare. Note the steaks will continue to cook while you make the sauce, so take care not to overcook.

5. When steaks are done, place on a platter and tent with aluminum foil. Keep the juices and fat in the pan. Melt butter in pan on medium heat. Add the roasted garlic and cook for 2-3 minutes. Add the wine and vinegar, cook for another two minutes or so. Uncover the steak, stir extra juice from the platter into the sauce.

6. Pour the sauce into a serving bowl. Stir in the truffle oil if you are fortunate enough to have it. Serve the steaks with the sauce. The sauce is also good on potatoes!

I served the steak with roasted garlic rosemary mashed potatoes and sauteed arugula and swiss chard, and the McManis Family Cabernet I wrote about previously. Very enjoyable, took the chill out of a cold rainy day. I'd note that the method of roasting the rosemary with the garlic added a distinct yet subtle rosemary flavor. It was the first time I tried this, and I will go back to this method for sure.

2 comments:

Simply Cooking said...

Looks awesome. I should invest in some truffle oil. I don't eat steak, though. Think this would go well on chicken or maybe some pan-seared tuna?

foodchat said...

I think it would work with chicken, perhaps also with some mushrooms for a bit more earthiness to match the sauce. Truffle oil is definitely a good investment--though a small bottle can run $30, it really doesn't take much to give a lot of flavor.