Fancy name but easy to prepare and you can shop for all your ingredients at the Market including your wine from Glunz. While you are waiting for your meal to cook, serve a delightful spread and crackers from All About Appetizers or perhaps a selection of cheese from The Cheese People.
- 1 pound asparagus, woody ends removed
- 1 pound baby new potatoes
- 1/4 cup olive oil
- 4 New York strip (or hanger) steaks, 4 to 6 ounces each
- Salt and pepper
- 4 tablespoons butter
- 2 shallots, finely chopped
- 1 garlic clove, finely chopped
- 1 cup full-bodied red wine
- 4 springs fresh thyme*, leaves removed
- Preheat the oven to 425°F. Cover two sheet trays with aluminum foil.
- Spread the asparagus on one tray and the potatoes on the other. Drizzle 2 tablespoons of olive oil over each tray (shake the trays to evenly coat all the veggies) and season generously with salt and pepper.
- Roast for 15 to 20 minutes or until softened and lightly browned. (The asparagus will probably take about 15 minutes and the potatoes closer to 20.)
- Season the steaks with salt and pepper. Heat 2 tablespoons of the butter in a large, heavy-bottomed frying pan over high heat until it stops foaming. Add the steaks and cook for 2 to 3 minutes, until well browned. Lower the heat slightly, and flip the steaks to cook the other side, about 4 to 5 minutes for medium rare. Remove to a plate and keep warm.
- Pour off all but 1 tablespoon of oil from the pan. Add the shallots and garlic and saute for 2 minutes or so (over medium high heat) until soft. Add the wine, turn the heat to high, and boil until reduced by half, stirring often to loosen any browned bits on the bottom of the pan.
- Remove the pan from the heat and whisk in the remaining butter until smooth. Whisk in the thyme and season with salt and pepper.
- Slice the steak and drizzle with the sauce. Serve immediately, with the roasted potatoes and asparagus.
Recipe courtesy of Anne Willan’s Steak “Marchand du Vin” recipe in French Country Cooking