- Cook Time
- Prep Time
- Serves 4Servings
4 (6-ounce) sirloin steaks
1/4 cup extra-virgin olive oil
- 1/2 teaspoon freshly ground pepper
- 1 clove garlic, minced
- 1/2 cup grainy Dijon mustard
- 2 teaspoons brown sugar
- 2 teaspoons ground ginger
- 1/4 cup cold unsalted butter, cubed
- 1/2 cup red wine
Green beans, endive and walnuts salad
2 heads Belgian endive
1/2 pound French green beans, washed and trimmed
1/4 cup whole walnuts, toasted
1/3 cup extra virgin olive oil
Coarse salt and freshly ground pepper
Mix olive oil, pepper, garlic, mustard, sugar and ginger together in medium bowl, adding a few drops of water if necessary, to form a thick paste.
Rub steaks with paste. Cover and chill for 30 minutes. Heat cast iron skillet over medium-high heat. Add steaks and cook for 4 minutes on each side. Transfer to platter. Add red wine to skillet, scraping off brown bits at bottom of pan. Add juices from steak and reduce sauce by one third. Swirl in cold butter cubes to thicken sauce. Serve immediately.
For salad, trim ends of endive. Separate leaves and cut once lengthwise if large. In large saucepan of boiling, salted water, cook beans for 5 minutes. drain and refresh in ice water; drain well. pat dry. To assemble salad, toss beans, endive slices and walnuts together in large bowl. Drizzle with oil and season with salt and pepper.