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Grilled Steak Harlan with La Croix Port Reduction

American

Perhaps the most significant contribution to the advance of Western Civilization since the discovery of the cow is this amazing steak duet mastered by software engineer Michael Harlan for his inspiration, Tami La Croix. Two styles of beef, masculine and feminine, are perfectly paired with the addition of a blanket of sautéd mushrooms. Harlan believes a NY Strip works better for the guys, Filet Mignon for the gals. I get kind of misty-eyed thinking about it. Continue the engendered theme with a manly baked potato and/or a womanly pan of roasted fingerling potatoes cooked in garlic, onion, herbs. The beef is best appreciated with a fine Zinfandel or Syrah.
Ingredients
la croix reduction
1 cup carrots, coarsely chopped
1 cup celery, coarsely chopped
4 cloves garlic, minced
1 large onion, coarsely chopped
1 large portobello mushroom, chopped in half inch (1 cm) cubes
2 bay leaves
2 sprigs fresh thyme
1/2 teaspoon white pepper
1 bottle Port wine (750 ml)
1 tablespoon French mushroom demi-glace
2 tablespoons butter

harlan steak
4 large steaks, Filet Mignon for women, New York Strip for men
1 tablespoon Montreal seasoning salt
1 teaspoon freshly ground pepper
1/2 cup garlic, minced
1/2 cup softened butter
 
Steps
1 Make reduction sauce: In a skillet over medium high heat add dry ingredients and cook until soft and onions are tender and just turning brown. Add port and slowly reduce on medium heat until thickened but not syrupy, approximately 1 hour to yield approximately 1 cup. Mix demi-glace with 1/4 cup warm water and add to sauce. Strain, using a mesh strainer, pressing liquids out of vegetables. Add small amounts of butter to further thicken sauce. Sauce can be made a day ahead.

2 Lightly sprinkle both sides of steak with Montreal seasoning and some freshly ground black pepper. Spread minced garlic onto both sides and let stand for up to 1 hour to allow garlic juices to release. Do not let stand for more than 1 hour as steak will become salty.

3 Heat grill to high.

4 Grill steaks to temperature desired, turning twice. Just prior to pulling from grill, finish steaks applying 1/2 to 1 tablespoon butter, allowing butter to melt into steak before turning and buttering the other side. The flames should leap up here, and will not only seal in the juices but should burn off the fat and create a tasty, crispy outer edge.

5 Serve steaks with reduction sauce on the side.


Yield
steaks  use metric
original recipe yield: 4 Steaks
Notes NOTE Montreal Seasoning Salt is based on a pickling dry-rub mix. It predominantly contains black pepper, kosher salt, and lesser amounts of garlic powder, onion powder, coriander, cayenne pepper flakes, thyme, dill seed, and caraway seed, sometimes fennel seed, sometimes rosemary.

Final note: Even though my favorite cut I share with my wife is a rib-eye which does not need butter to enhance its aspect, it is great to learn from the master and try something unique.

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