Herb de provence filet over herbed polenta with balsamic braised broccolini
roasted garlic
Ingredients
2 whole garlic heads
2 tbsp olive oil
Method
Pre-heat the oven to 400°. After cutting off the top portion of the garlic bulb, place it into a piece of aluminum foil. Then, drizzle with the olive oil. Place in the oven to roast for 35-40mins. Remove once fragrant and soft to touch. Place atop a cooling rack and allow to cool.
Compound butter + herbed chevre
Ingredients
1/2 c unsalted butter (room temp)
2 tsp rosemary minced
2 tsp fresh oregano minced
2 tsp fresh parsley minced
1 tsp fresh thyme
1/2 tsp kosher salt
4-6 roasted garlic cloves
*AND*
Herbed Chèvre-
4 oz. chèvre or goat cheese (room temp)
1 tsp fresh rosemary minced
1 tsp fresh parsley minced
1 tsp fresh oregano
1/2 tsp dried lavender (1 tsp fresh lavender—minced)
Method
Mince the fresh herbs. Separate the amounts needed for both the butter and cheese. In one bowl combine together the butter, minced rosemary, parsley, oregano thyme, roasted garlic and salt. Incorporate until cohesive. Set aside. In another bowl, mixed together the cheese, minced rosemary, parsley, oregano and dried lavender.
On two separate large pieces of parchment or wax paper, place the butter and goat cheese. Carefully mold and roll each into logs. Place in the fridge for at least 1hr.
steak filets
Ingredients
4 filets of steak
1 1/2 tbsp herb de Provence
Salt to taste
2 tbsp neutral oil
2 tbsp compound butter
Method
While the butter and cheese solidify, prepare the steak. Rinse well and pat dry the cuts. On a clean surface, salt and cover each side of the steaks with the herb de Provence. Leave to rest for 30mins, at room temperature.
After the 30mins rest. To a skillet, add neutral oil—over MED-HIGH heat. Once the oil is shimmering, add in your filets. Make sure to leave at least 1” of space between—as to not over crowd the pan. Sear for roughly 3mins, before flipping to the opposite side. Add in the compound butter. Continue to cook for an additional 3mins. Slightly lift and tilt the pan and carefully baste the filet. Once evenly browned, remove from heat and place on a surface rest for for roughly 10mins.
After the steak has rested, slice into about 1/4” strips, cutting against the grain.
polenta
Ingredients
3 tbsp compound butter
1 tbsp Herbed Chèvre (per serving)
(cooked to package instructions, for serving size of 4)
Method
Once the polenta is cooked, stir in the compound butter.
broccolini w/ balsamic vinaigrette
Ingredients
1/2 c balsamic vinegar
1/3 c olive oil
1-2 tbsp honey
1 tbsp fresh rosemary
1 tsp fresh thyme
1” piece of shallot
2-4 roasted garlic cloves
Salt and pepper to taste
1 bundle broccolini
Method
Thoroughly rinse and pat dry the broccolini. Cut the ends and set aside.
To make the vinaigrette, add all the ingredients, except the broccolini to a blender. Blend until smooth and cohesive in texture. Set aside.
Place a sauté pan over MED heat. Add the broccolini and dry sauté for 2mins. As they become bright green, remove from heat. Pour atop the vinaigrette and toss. Place back on the burner and lower the heat to LOW and toss occasionally. Cook until slightly reduced, about 5mins. Serve atop the polenta, along side the filet.