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1
Preheat oven to 300 degrees F.
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2
Season the steaks with salt and pepper.
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3
In a cast iron pan, heat oil then add the steaks.
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4
Sear until lightly colored on each side, about 2 minutes per side.
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5
Remove to a roasting pan and roast in oven to the desired doneness.
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6
Preheat oven to 325 degrees F.
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7
Vegetables:
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8
In a large saute pan, heat oil and add the minced shallots.
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9
Add the haricots verts until warmed through.
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10
Top with the chervil.
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11
Season, to taste.
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12
Toss the carrots to coat in olive oil.
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13
Place in a roasting pan with thyme.
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14
Roast for 20 minutes or until carrots are fork tender.
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15
Rub the shallots in oil and place in aluminum foil.
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16
Place in the same oven and roast about 45 minutes or until shallots are soft enough to squeeze out of their skins.
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17
Reserve.
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18
Sauce:
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19
In a small saucepan heat the beef reduction with the red wine and port reductions.
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20
Season with salt and pepper.
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21
In a saute pan combine the carrot juice and the baby carrot and cover.
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22
Cook until carrots are soft.
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23
Combine the carrots and the butter and puree until smooth.
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24
Season with sea salt and pepper.
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25
Aligot:
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26
Simmer the potatoes whole with skins in salted water.
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27
When tender peel and puree through a sieve with a small amount of butter.
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28
Once pureed, reheat and add grated Cantal cheese until the mixture is stringy.
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29
You can adjust your emulsion with a bit of warmed milk and whole butter.
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30
Season with salt and pepper and serve.
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31
Assembly on the plate: Arrange the heated roasted carrots and shallots on the bottom of the plate.
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32
Place the glazed haricots verts on top.
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33
Make a small round portion of the Aligot and spoon above the vegetables.
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34
Slice the meat against the grain and shingle out slices over the potato puree.
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35
Sauce the beef with the beef reduction, and spoon the carrot sauce around the vegetables.
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36
Place a ribbon of the sauce around the plated vegetables
