{Seared Steak with Braised Leeks and Kale}
{Cutting leeks. You only want to cut the white and light green parts--the dark green parts are bitter and tough!}
{Searing steak--these were pork steaks. My hubby didn't label the bags he put the meat in so I've gotten plenty of surprises!}
{Caramelizing the leeks}
{Add white wine and broth}
{Add the kale and wilt}
{Place steaks on a plate and serve braised leeks and kale on top}
{Served with Roasted Cauliflower with Brown Butter Crumbs (coming tomorrow!)}
Seared Steak with Braised Leeks and Kale
adapted from My Recipes
Serves 4
1 tablespoon olive oil
4 beef tenderloin steaks
2 tablespoons butter
2 teaspoons whole grain mustard
2 cups leeks, thinly sliced
1/4 cups dry white wine
3/4 cups beef broth
1 tablespoon Worcestershire sauce
2 cups kale, cleaned and de-ribbed
- Preheat oven to 350.
- Season steaks with salt and pepper.
- In a cast iron skillet, heat olive oil until hot.
- Add steaks and sear on each side until browned.
- Place steaks in a greased baking dish and place in the oven to cook until desired temperature is reached (or turn the oven to 150 to keep them warm).
- Add butter to cast iron skillet and heat until melted; then add whole grain mustard and heat until seeds begin to pop in the pan.
- Add leeks and cook 5 minutes or until browned on the edges.
- Add wine and cook about 1 minutes (de-glaze pan).
- Add broth and Worcestershire sauce and cook until liquid reduced in half.
- Add kale and cook until wilted, about 3 minutes.
- Season leek mixture with salt and pepper.
- Serve steak topped with braised leeks and kale.
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