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1
Preheat the oven to 400 degrees F.
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2
Tie the beef with butcher's string and rub with the olive oil.
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3
Combine the rosemary, parsley, thyme, and garlic and pat the mixture on the beef.
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4
Season the beef with salt and pepper.
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5
Over high heat sear the beef in an ovenproof skillet, turning to brown on all sides, about 5 minutes.
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6
Place the skillet directly into the oven and roast the beef for 20 to 25 minutes.
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7
Let the beef rest for 10 minutes before removing the string and slicing.
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8
1 tablespoon unsalted butter
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9
3 tablespoons minced garlic
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10
9 Yukon Gold potatoes, very thinly sliced (about 3 pounds)
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11
1/2 pound gruyere, grated
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12
3 eggs
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13
1 1/2 cups heavy cream
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14
1 tablespoon kosher salt
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15
1/2 teaspoon freshly ground black pepper
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16
1/4 teaspoon grated nutmeg
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17
Special equipment: 8 by 8 by 2-inch baking pan and parchment paper
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18
Preheat the oven to 375 degrees F.
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19
Line the bottom and sides of an 8 by 8 by 2-inch baking pan with parchment paper.
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20
Rub the parchment paper with butter and a little bit of the garlic.
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21
Lay the potatoes in overlapping rows to cover the bottom of the parchment paper.
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22
Sprinkle with some of the cheese and garlic.
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23
Repeat the layering process until all the potatoes, cheese and garlic have been used.
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24
Whisk together the eggs, cream, salt, pepper, and nutmeg.
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25
Pour the egg mixture over the potatoes.
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26
Press down on the potatoes to distribute the egg mixture.
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27
Cover the dish with parchment paper and bake for 1 1/2 hours.
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28
(Remove the parchment paper from the top for the last 20 minutes to brown the top).
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29
Allow the flan to rest for at least 15 minutes before turning out of the pan and cutting into serving sizes.
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30
This dish is best made a day ahead, then portioned and reheated in 400 degree F oven for 10 to 15 minutes.
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31
2 tablespoons olive oil
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32
1 1/2 pounds red onion, thinly sliced
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33
1/4 cup plus 2 tablespoons sugar
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34
1 1/2 teaspoons kosher salt
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35
1/2 cup ruby port
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36
1/2 cup red wine vinegar
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37
1 1/2 teaspoons chopped fresh thyme
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38
In a medium pot heat the olive oil over medium-high heat, add the onions, and cook for 7 minutes until soft, stirring frequently.
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39
Stir in the sugar and salt, and cook for a further 7 minutes.
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40
Add the port and vinegar, and bring to a boil.
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41
Reduce the heat to medium-low and simmer for 30 minutes or until thickened.
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42
Stir in the thyme.
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43
Keeps for 1 week stored in the refrigerator in an airtight container
