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Spice-Rubbed T-Bone Steak with Pan-Fried Fennel Mashed Potatoes

Spice-Rubbed T-Bone Steak with Pan-Fried Fennel Mashed Potatoes

Serves 4

Earthy spices and the mellow licorice flavor of fennel add an extra savory dimension to everyone’s favorite meat and potatoes. Pair with California Cabernet Sauvignon or Petite Sirah.

Ingredients:

2 teaspoons (10ml) chili powder

1 teaspoon (5ml) freshly ground black pepper

1 teaspoon (5ml) sugar

1 teaspoon (5ml) paprika

1 teaspoon (5ml) dried oregano leaves, finely crushed

1 teaspoon (5ml) dry mustard

½ teaspoon (2.5ml) ground cumin

2 teaspoons (10ml) salt, divided

2 (1-pound/450g) T-bone steaks, each 1 inch (2.5cm) thick

3 medium russet or other starchy baking potatoes (about 1½ pounds/675g), peeled and cut into thirds

3 tablespoons (45g) unsalted butter

3 tablespoons (45ml) half and half or light cream

3 tablespoons (45ml) extra virgin olive oil, divided

1fennel bulb (about 8 ounces/225g), stems removed, cut in half lengthwise, and thinly sliced lengthwise

 

Directions:

Mix the chili powder, black pepper, sugar, paprika, oregano, dry mustard, cumin, and 1 teaspoon (5ml) of the salt.

Coat the steaks on both sides with the spice mix and set aside at room temperature.

Put the potatoes in a large saucepan with enough water to cover them by 2 inches (5cm). Bring to a boil over medium-high heat and cook until the potatoes are tender, 20 to 30 minutes.

Drain the potatoes and return them to the pan, off heat. Add the butter, half and half, and the 1 remaining teaspoon (5ml) of salt. Mash with a large whisk or potato masher until the ingredients are thoroughly combined but still lumpy.

Heat 1 tablespoon (15ml) of the olive oil in a large skillet over medium-high heat until hot but not smoking. Add the fennel slices; cook and stir until they are slightly browned and tender, about 4 to 6 minutes.

Stir the fennel into the potatoes.

In the same skillet, heat 1 more tablespoon (15ml) of the olive oil over medium-high heat until hot but not smoking. Spread the potatoes evenly in the pan. Cook undisturbed for 6 minutes, or until golden brown on the bottom. Turn the potatoes over, one section at a time, and cook for 6 more minutes, or until golden brown. Remove the pan from heat and cover it to keep the potatoes warm.

Preheat the oven to 400°F (200°C).

Heat the 1 remaining tablespoon (15ml) of olive oil in a large, heavy-bottomed, ovenproof skillet over medium-high heat until hot but not smoking. Add the steaks and sear for 2 minutes on each side. Place the skillet in the oven and roast the steaks for 6 minutes for medium rare to medium. Remove the skillet from the oven and transfer the steaks to a serving platter. Let the steaks rest for 5 minutes before slicing.

To serve, slice the steaks into strips and divide them among 4 plates. Spoon the potatoes next to the steak.

 

 

/ Pairing Suggestions

Showing 1 - 10 of 31 results
  • Barbera

    Pair with smoked salmon, grilled mozzarella and prosciutto, and flatbread with fresh tomato, basil and roasted garlic. 

  • Cabernet Franc

    Pair with a classic beef stew, aged Gouda, and rosemary-rubbed pork tenderloin.

  • Cabernet Sauvignon

    Pair with grass-fed beef, whether grilled, roasted, braised or stir-fried.

  • Chardonnay

    Pair with white fish, shellfish and free-range chicken – especially with creamy, buttery sauces.

  • Chenin Blanc

    Pair with seared scallops, chicken in coconut curry, or sliced ripe pears with fresh or slightly aged sheep’s milk cheeses.

  • Dessert wines

    Pair with nuts—almonds and hazelnuts—as well as chocolate tortes, vanilla custard, peach cobbler and ricotta cheesecake. In general, aim to pair sweet dessert wines with sweet desserts, and light dessert wines with light desserts.

  • Gewürztraminer

    Pair with smoked white fish, spicy stir-fried dishes, or slightly sweet desserts.

  • Grenache

    Pair with any grilled shellfish as well as salami, sliced ham and other charcuterie.

  • Grenache Blanc

    Pair with crab, squid, or clams with garlic butter as well as grilled snapper with lemon zest.

  • Malbec

    Pair with classic rack of lamb, beef fajitas, and roasted root vegetables.

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