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1
To prepare the vinaigrette: Place the shallots and 3/4 cup of the olive oil in a small ovenproof pan and cover tightly.
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2
Bake at 350 degrees for 50 to 60 minutes, or until the shallots are soft.
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3
Let the shallots cool in the olive oil, and then remove, reserving the oil.
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4
Julienne the shallots and put them in a bowl.
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5
Add the balsamic vinegar and slowly whisk in the reserved olive oil.
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6
Add the chopped chives and season to taste with salt and pepper.
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7
To prepare the polenta: Cook the garlic in 3 tablespoons of butter for 1 minute.
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8
Fold into the polenta and season to taste with salt and pepper.
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9
Spread the polenta into a 1/2-inch thick layer on a small sheet pan.
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10
Cover with plastic wrap and refrigerate for 2 hours.
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11
Cut the polenta into four 3-inch discs and saute in the remaining 1 tablespoon butter in a hot, nonstick pan for 2 to 3 minutes on each side, or until golden brown and crispy.
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12
Blot on paper towels.
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13
To prepare the steak: Season the steak with salt and pepper and rub with 1/4 cup olive oil.
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14
Remove the thyme leaves from the stems and rub them onto the beef.
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15
Grill for 5 to 7 minutes on each side, or until medium-rare.
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16
Place a piece of the polenta in the center of each plate and top with a piece of the steak.
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17
Spoon the Roasted Shallot Vinaigrette over the steak and around the plates and top with freshly ground black pepper.
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18
The warm garlic flavors in the polenta mesh beautifully with Italian varietals.
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19
The rich fruit of Barbera d'Alba from a producer like Giacomo Conterno beautifully balances the garlic, and has the full acidity needed for the shallot vinaigrette.
