Ingredients: 1 1/2 pounds steak, 1 inch thick (I use fillets),1 large or 2 small fennel bulbs,5 mediums new potatoes,Oil,Salt and pepper,1/2 a shallot, roughly chopped,1/4 cup mayo,1/4 cup red wine vinegar,2 Tb. dijon mustard,2 Tb. oil,1 Tb. honey or agave,5 oz, arugula leaves,1/2 cup golden raisins
Instructions:
- Preheat the oven to 425*.
- Cut the stalks off the fennel bulbsave the stalks for another dish or stock-making.
- Cut the bulb in half through the core.
- Remove the core, then slice the bulb vertically into 1/3 inch wedges.
- Cut the new potatoes in half length-wise, then slice them into 1/8 inch semicircles.
- Lay the potatoes on one rimmed baking sheet and the fennel on another.
- Drizzle both sheets with oil, then sprinkle with salt and pepper. Toss the potatoes and fennel and spread them out in a single layer.
- Place in the oven. Roast the fennel for 20-30 minutes. Roast the potatoes for 30-40 minutes flipping once.
- Meanwhile, preheat the grill to high heat.
- Drizzle the steaks with oil, then liberally salt and pepper.
- In the blender, puree the shallot, mayo, vinegar, Dijon, oil and honey until smooth. Salt and pepper to taste. Prepare 4-6 plates by piling them with arugula leaves. When the grill is ready, cook the steaks 2-3 minutes per side for medium-rare. Allow the fillets to rest for at least 5 minutes under foil. When the steaks have rested, slice them on a bias.
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