Pepper-Crusted Steak With Strawberry Zinfandel Sauce And Orange-Mustard Aioli
Serves: 5
Jadyn Kohler
1 January 1970
Based on User reviews:
49
Spice
49
Sweetness
43
Sourness
39
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1 cup
Ground Mustard (stone)1 cup
Mayonnaise (prepared)2.5 cups
Wine (red zinfandel)1 cup
Beef Stock1 tbsp
Honey3 tbsps
Olive Oil (divided)Directions:
1
Preheat the oven to 350 degrees F
2
Blend the mustard, mayonnaise, 1/4 of orange juice, and salt, and pepper, to taste in a food processor or blender
3
In a saucepan, combine the wine with the strawberries, orange-flavored liqueur, beef stock, and honey
4
Bring it to a simmer over medium heat, and cook until its reduced by half
5
Pour the mixture into a blender and puree until smooth
6
Coat the steaks in black peppercorns and season liberally with salt
7
Heat 1 tablespoon olive oil in an oven-proof saute pan over medium-high heat and sear the steaks for 2 minutes on each side, then transfer the pan to the oven, and cook for 8 minutes or until desired degree of doneness
8
While the steak is cooking, mix together the frisee, red onion, tomatoes, apples, and radishes in a bowl
9
Whisk together the remaining orange juice, lemon juice, and 2 tablespoons extra-virgin olive oil in a small bowl
10
Season the dressing with salt, and pepper, to taste
11
Add the dressing to the salad and toss to coat
12
Serve the steaks over a bed of the salad and top with the zinfandel sauce and a bit of the aioli