For the Bourbon Marinated Steak
- 3 tbsp bourbon
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 2 tbsp drained capers
- 2 sprigs rosemary finely chopped
- 2 garlic cloves chopped
- freshly ground black pepper
2 sprigs rosemary
16 ounces boneless NY sirloin strip
Shallot Garlic Jam
- 3 large shallots, peeled and chopped
- 3 garlic cloves, peeled and chopped
- 1 tbsp olive oil
- 1/4 cup heavy cream
- 1/2 teaspoon freshly ground pepper
- 1/4 cup dry sherry
- squeeze of 1/2 a lemon
- Combine marinade ingredients and blend in an immersion blender.
- Place steak in a shallow dish and rub marinade all over, coating it well.
- Allow to marinate at room temperature for 30 minutes. (The steak can be marinated for up to 24 hours. Just be sure to cover and refrigerate it while marinating.)
- Preheat oven to 400 degrees and heat olive oil in a a cast iron skillet over medium high.
- Grill steak for three minutes per side, then add rosemary and one tbsp butter and finish in oven for four minutes. For medium-rare, cook until a meat thermometer inserted in the center of the steak reads 130˚ F, then remove to a cutting board to rest for 10 to 15 minutes.
- Slice thinly against the grain and serve.
- Heat olive oil in a saucepan and heat onions and garlic on low for five minutes
- Add sherry, raise heat to medium and add heavy cream. Cook for five minutes.
- Remove from heat and puree with a blender.
- Smear the the garlic jam down the center of the plate.
- Horizontally place 4 strips of asparagus in the center of the jam.
- Diagonally lay two to three slices of steak on the asparagus, garnish with sea beans, (samphire) and purple radish microgreens. Serve gastrique tableside.
For the Asparagus
- 16 cups water
- 1 tbsp. sea salt
- 4 tbsp. fresh lemon juice
- 2 tbsp.extra virgin olive oil
- 1-2 lb. fresh white asparagus
- Bring water, salt, and lemon juice to a simmer in a large pot over medium heat.
- Trim about 1’’ from the ends of white asparagus. Lay spears on a work surface, then peel thin skin from each with a vegetable peeler, starting 1 1⁄2’’ from the top and running the length of the spear.
- Place spears into simmering water. Cook, medium-high to a simmer until tender when pierced with the tip of a knife, 8 minutes, depending on thickness of asparagus. Remove asparagus from water with kitchen tongs and drain on paper towels and drizzle with olive oil.
For the Gastrique
- 1/2 cup honey
- 3/4 cup Cabernet vinegar
- 1/4 cup Worcestershire
- Place the honey in a sauce pot and cook over medium heat until it turns dark amber in color, about 5 minutes.
- Add the vinegar and Worcestershire and continue cooking until the mixture has reduced to a syrupy consistency, about 15 minutes.
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Last modified: September 25, 2017