Steak With Shallot And Lemon Compote

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Makes: 4 servings adjust

Directions

Ingredients

  • Salt
  • 12 Shallots, peeled
  • 1⁄3 cup Canola Oil
  • 3 Lemons, juiced
  • Lemon Zest
  • 12 Whole Coriander Seeds
  • 6 Peppercorns
  • 1 Fresh Bay Leaf
  • 1 Fresh Thyme Sprigs
  • 1 teaspoon Sugar
  • 2 cloves Garlic, minced
  • 1 stalk Celery
  • 1 sprig Fresh Italian Parsley
  • Ground Black Pepper
  • 4 Scallions, trimmed and cut into 2 inch lengths

Step 1

Bring a small pot of water to a boil and salt it. cook the shallots for three minutes then drain. Combine the shallots, 1/3 cup oil, lemon zest and juice, corriander, peppercorns, bay leaf, thyme, sugar, garlic, celery, parsley,a sprinkle of salt and pepper, and 1/4 cup water in small sauce pan. bring to a boil, cover, and simmer for 30 minutes. When the compote is done, taste and adjust the seasoning. then add the scallions and keep them warm.

Ingredients

  • 2 tablespoons Butter
  • 2 tablespoons Canola Oil
  • 2 pounds Sirloin Steak, 1 inch thick

Step 2

Season steaks with salt and pepper. Put butter and remaining canola oil in a skillet and turn the heat to medium high. when the butter melts, turn the heat to high and add steaks. cook until almost done, 3-4 minutes per side for rare. serve the steaks with some of the compote spooned over them.
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