Wednesday, December 18, 2013


makes 6 to 8 servings

1/3 cup red wine
2 tablespoons vegetable oil
1 tablespoon chopped fresh thyme (or 2 tsp dried thyme)
1 small onion, finely chopped
1 clove garlic, minced
One 2-inch-thick sirloin steak (about 2 lb)
1/2 teaspoon each salt and pepper
12 pearl onions, blanched and peeled

Sauce forestiere:
2 ounces side bacon, cut into lardons
2 1/2 cups sliced wild mushrooms
1/2 cup red wine
2 sprigs fresh thyme or 1/4 teaspoon dried thyme
1 bay leaf
1 1/2 cups beef or chicken stock
1 tablespoon butter
1/4 teaspoon each salt and pepper

In large, shallow baking dish, combine wine, vegetable oil, thyme, onions and garlic. Add steak, turning to coat well. Cover and marinate at room temperature for at least 30 minutes or for up to 24 hours in fridge. Bring to room temperature 30 minutes before cooking.

Preheat oven to 425 F. Remove steak from dish. Season with salt and pepper and place in roasting pan. Add onions. Roast in 425 F oven for 20 minutes, reduce temperature to 375 F and continue to roast for 15 minutes for medium doneness (internal temperature 130 F). When cooked, remove steak and onions from pan and rest the meat, tented with foil, for 10 minutes.

For the sauce forestiere: Meanwhile, in a small skillet, cook bacon lardons all over high heat for 5 minutes or until crisp and brown; remove from pan and reserve. Drain off all but 2 tbsp of fat. Stir in mushrooms and cook, stirring gently, for 3 to 5 minutes or until browned. Remove from pan and add bacon.

Stir in wine, thyme sprigs and bay leaf. Bring to boil, cook for 7 minutes or until reduced to about 2 tbsp. Reserve.

Place roasting pan on burner set to medium-high. Pour beef stock into pan, stirring to scrape up brown bits. Bring to boil, simmer for 3 minutes or until beginning to thicken. Stir in reserved wine glaze, butter, mushrooms, bacon, salt and pepper. Heat through; remove bay leaf and thyme sprigs.
Thinly slice roast and serve garnished with onions and sauce.

bacon recipe courtesy of: Last Dinner on the Titanic by Rick Archbold and  Dana McCauley. Hyperion/Madison Press, 1997; Nadine Fownes, "Titanic Meal," The Chronicle Herald, Halifax, Nova Scotia, April 11, 2012

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