BLT Double Cut Strip Steak

Preparation

Baking Directions:

For the Cherry Tomato ConfitArrange the tomatoes in one layer on baking sheet.

Drizzle them with olive oil and nestle the thyme, bay, and garlic amongst the tomatoes.

Season with salt, pepper, and sugar and bake at 200F for 1-1/2 hours.

Remove bay and thyme sprigs and strain off additional oil or liquid.

For the Garlic ConfitBring all ingredients to a simmer and cook until garlic is soft and lightly golden, about 30 minutes.

Strain off the oil and herbs and save for another use.

  For the Red Wine SauceHeat butter in a sauce pot and sweat shallots with thyme, bay leaf and garlic until translucent.

Then add mushrooms and cook briefly until the water has cooked out.

Add red wine vinegar and sugar, reduce until almost dry.

Add the red wine and port, reduce to a syrup.

Add veal stock and reduce to sauce consistency, approximately 20 minutes.

Finish by whisking in butter and seasoning with salt and pepper.

Remaining sauce can be frozen for use another time.

For the SteakTo make the sauce, sauté the bacon in a large pan.

Once the fat has been rendered, add the onions and mushrooms and cook for 3 to 4 minutes until soft.

Add the Red Wine Sauce and slowly whisk in butter a tablespoon at a time until the sauce is emulsified.

Finish the sauce by adding the tomato confit, garlic confit, watercress, and parsley.

  To cook the steaks, heat grill to medium high heat and mark the steaks on both sides.

Finish steaks in a 450 degree oven and roast for 10 to 12 minutes until medium rare.

Allow the steaks to rest for 5 to 10 minutes.

Slice into 1-inch slices and spoon sauce over the top.

Serve immediately.