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Petite sirloin over roasted autumn hash with a black garlic red wine sauce

Donna Clark - Cooking at Clark Towers
Boyden Beef Petite Sirloin topped with a black garlic compound butter over a roasted autumn vegetable and apple hash nestled in a black garlic rosemary, thyme and red wine sauce
Print Recipe
Prep Time 40 mins
Cook Time 1 hr 50 mins
Total Time 2 hrs 30 mins

Ingredients
  

  • 2 stick unsalted butter
  • 2 medium onions
  • 2 heads of black garlic
  • 1 garlic clove crushed
  • 1/2 cup all-purpose flour
  • 1 1/2 tablespoon light brown sugar
  • 1 cup dry red wine
  • 1 tablespoon soy sauce
  • 1 quart beef broth
  • 1/2 teaspoon dried thyme
  • 3 thyme sprigs
  • 1 rosemary sprig
  • 1 teaspoon red wine vinegar
  • 4 small potatoes peeled and diced
  • 1 small rutabaga peeled and diced
  • 2 medium carrots diced
  • Kosher salt
  • Black pepper

Instructions
 

  • Compound Butter: 5 minutes prep / 40 rest
  • in a small bowl combine 1 stick of unsalted butter, softened, 4-6 cloves of black garlic, 1/2 teaspoon kosher salt and mix well, place in some parchment paper and roll into a log. Refrigerate till it hardens approximately 30-45 minutes.
  • Vegetable and Apple Hash: 20 m prep / 1 hr 35 m cook
  • Because the rutabaga or turnip will take the longest, peel, dice and boil in a pot of salted water for about 30 minutes. While that it boiling pre-heat your oven to 400'F and peel and dice your carrots and potatoes. Making them roughly all the same size. Drain the rutabaga and place it; plus the carrots and potatoes on a lightly oiled sheet pan sprinkle with kosher salt and black pepper plus 1/2 teaspoon dried thyme and place them in the 400' oven for about 30 minutes. Remove and toss them then place them back in for another 20 minutes. remove and add the onion and toss, place them back in for another 10 minutes or until the onions have softened and the veggies have some golden brown color. During the last 10 minutes or so peel, core and dice your apples. Once the pan is out of the oven add the diced apples and put back in one more time for 5 minutes just till they soften. You want them soft not mushy.
  • Sauce Gravy: 10 m prep / 30-40 m cook
  • In a medium saucepan, melt the butter. Add the onions and cook over moderate heat, stirring occasionally, until golden, about 5 minutes. Stir in the black garlic, crushed garlic, flour and sugar and cook, stirring often, until a golden-brown paste forms, about 5 minutes. Stir in the 1 cup of wine and the soy sauce and simmer for 2 minutes, then add the broth, thyme and rosemary. Bring to a simmer and cook, stirring occasionally, until thickened and reduced to about 4 cups, about 30 minutes.
  • Stir the apple cider vinegar and season with salt and pepper. Strain into another bowl and set aside.
  • Filet: overnight prep / depending on size 8-12 m
  • the night before your going to cook it; season it all over with kosher salt and black pepper; leave uncovered on a plate in your fridge. Take it out of the fridge 30 minutes before you are going to cook it. Get your cast iron pan hot while the filet is coming up to room temperature and the pan is hot enough that you can feel the heat coming off of it. You want your steak to sizzle when it touches it. Add a little olive oil and place the meat on the hot pan; let it sear without touching it for 3-4 minutes.