It’s always been my dream to go to French cooking school.
So, Husfriend got me the next best thing as a wedding gift – French Canadian cooking school…online. :)
This was one of the lessons that I tweaked and the result was phenomenal. It made us feel very fancy.
What you will need:
- 4 thick 6 oz steaks, trimmed of any excess fat or gristle
- 2 garlic cloves, chopped
- 1 lemon, halved
- 4 generous tablespoons mascarpone cheese
- 2 tablespoons gorgonzola
- 16 grape or cherry tomatoes, halved
- ½ cup dry good-enough-to-drink white wine
- 2 tbsp Italian flat-leaf parsley, chopped
- 2 oz spinach (about 4 handfuls)
- 1 tbsp balsamic vinegar
- extra-virgin olive oil
- kosher salt
- black pepper, freshly ground
Before cooking, let the steaks sit out of the fridge for about an hour to come to room temperature.
To cook the dish, preheat a large, heavy-bottomed pan over medium to medium-high heat. We used our beloved cast iron braiser. While the pan is heating, liberally season the steaks on all sides with salt and pepper. Once the pan is hot, add enough oil to lightly cover the bottom of the pan, followed by the steaks. After about a minute and a half, turn the steaks over.
Continue to cook, turning the steaks every couple of minutes until done. Each time you turn the steaks, make sure you place them in the same spot so you don’t burn the glorious little flavor bits, the sucs, on the bottom of the pan – very important. Continue flipping the steaks for about 5 to 10 minutes. The time will depend on the thickness of your steaks and how you like them cooked. I have found that undercooking them ultimately yields the perfect doneness since they’ll be tented (and will continue to cook a little) while the sauce is being made.
When the steaks are done, transfer to a plate and tent and vent with a few slits.
If you’ve burnt your sucs, I’m not sure how’d you proceed from here. Burnts sucs will yield a bitter sauce and starting sucless will yield less flavor. :(
Assuming the sucs are nice and golden, add the tomatoes and let cook for about 30 seconds then deglaze with the wine. Let the wine reduce, until it is a bit syrupy.
Then add the garlic and stir to combine. Once the tomatoes have softened and just start to break down, season with a bit of salt and pepper. At this point, turn off the heat and bring the tomatoes and sauce together in the center. Dollop on the mascarpone and sprinkle on the gorgonzola. The residual heat from the pan will soften and slightly melt the cheeses. Finish the sauce by sprinkling the parsley and 2 tablespoons of olive oil over top.
While the cheese is melting, toss your salad with the balsamic, 3 tablespoons of olive oil and salt and pepper, to taste.
Just before serving, squeeze some lemon juice over the sauce. Place a bit of the salad onto a plate and top with one of the steaks. Spoon a few tablespoons of the sauce over each steak and serve.