Seared Steak With Caramelized Shallots

1. 1

   Preheat the oven to 350 degrees.

2. 2

   Combine the peppercorns and juniper berries in a spice mill or coffee grinder.

3. 3

   Grind until smooth.

4. 4

   Dust the steak with the spice mixture.

5. 5

   Refrigerate.

6. 6

   Brush the shallots with 1 teaspoon of the oil.

7. 7

   Place them in a small roasting pan.

8. 8

   Set aside.

9. 9

   Using a sharp paring knife, shape the potatoes into rounded ovals.

10. 10

    Brush with 1 teaspoon oil and add to the shallots.

11. 11

    Roast until shallots and potatoes are tender and golden, about 45 minutes to 1 hour.

12. 12

    Set aside.

13. 13

    Heat the remaining vegetable oil in a large, cast-iron skillet until hot.

14. 14

    Add the steak and cook over medium heat until medium rare, about 5 to 10 minutes per side.

15. 15

    Transfer to a cutting board and set aside for 15 minutes.

16. 16

    Meanwhile, pour the wine into the pan and bring to a boil over medium-high heat.

17. 17

    Simmer until reduced to 1/2 cup.

18. 18

    Add the broth and continue simmering until reduced to 1 cup.

19. 19

    Pour through a fine-mesh sieve.

20. 20

    Set aside.

21. 21

    Cut the steak into thin slices, crosswise.

22. 22

    Divide the shallots and roasted potatoes in the center of 4 plates.

23. 23

    Drape equal slices of meat over the vegetables.

24. 24

    Drizzle with 1/4 cup of the sauce.

25. 25

    Serve immediately.

* Per serving · 4 servings · Values may vary.