A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason, this is also an account of what happens when I make this dish, so youll understand each step. Of course when you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you dont like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!
I dont eat a beefy steak very often, but when I do, I like it to be perfect. To me a flavourful mixed butter melting over the top of a crusty beefsteak is heaven! Tarragons sharp flavour is a perfect complement to the rich beef flavour.
Directions for: Pan Roast Strip Loin with Tarragon Onion Butter
Ingredients
Butter2 onions, thinly sliced
2 Tbsp of butter
1 bunch of tarragon, minced
cup of room temperature butter (1 stick)
Steak2 Tbsp of butter
2 Tbsp of olive oil
1 thick New York striploin steak
Kosher salt and fresh ground pepper
Directions
Butter1. Melt the first two tablespoons of butter in a large saucepan. Add the onions and a splash of water. Bring to a simmer over medium heat then cover with a tight fitting lid. Cook until onions are very soft, about 20 minutes. The water will help the onions release their own moisture evenly, without burning. But the water has to dissipate in order for the temperature to raise thereby allowing the onions sugars to brown. So remove the lid, turn the heat down a notch and allow the onions to slowly caramelize. Stir frequently and be patient. As the onions begin to brown you may find it useful to continue turning the heat down a bit so they dont burn. When the onions are a deep golden colour, spoon into a bowl and let thoroughly cool.
2. Place the stick of butter in a bowl and mash it with a rubber spatula until soft. Add the tarragon and cooled onions. Mix well. Spoon along the edge of a 12-inch piece of plastic wrap, leaving 3 inches on either end for twisting. Roll into a log and twist both ends tightly. Put the log into the refrigerator and chill until hard. To use, slice into 1/4-inch thick rounds.
Steak1. Toss the butter and oil into a thick-bottomed frying pan and begin melting over a medium-high heat. Continue until the mixture foams. Because butter burns at a fairly low temperature, the oil which burns at a much higher temperature will dilute it a bit, keeping it from burning and allowing you to cook the steak in the flavourful butter.
2. Season the steaks very well with salt and pepper. When foam has subsided, add steaks to the frying pan and sear on first side until theyre well caramelized, about 8 minutes. Flip steaks and cook on other side for 8-10 minutes for medium-rare. You may do what every chef first did in order to see if the steak is done: cut a small slit in one side and peek at the center! Remove steaks and place on a rack and let rest for a few minutes to allow their juices to reabsorb.
3. Serve with a slice of the butter on top!
See more: Dinner, Beef, Eggs/Dairy, Fry, Quick and Easy, North American, Herbs, Main