Tuscan Steak

Rib steaks are a wonderful cut to savour. They are especially adaptable to this method of cooking where the meat is seared and then roasted for a short amount of time. Thinly sliced and served on a bed of arugula, splashed with the rich sauce and partnered with the crunchy potato galette, this is a dish that will give great pleasure to your loved one.

1 tbsp (15 mL) olive oil
1 rib steak, about 2-inches (5-cm) thick
Salt and freshly ground pepper to taste


Sauce
1/2 cup (125 mL) red onion, finely chopped
4 cloves of garlic, peeled and thinly sliced
1/2 cup (125 mL) red wine
1 tbsp (15 ml) balsamic vinegar
1 cup (250) beef or chicken stock
2 canned tomatoes, chopped
2 tbsp (25 mL) butter
1/2 bunch arugula

1. Preheat oven to 450°F (230°C). In a skillet, heat oil until very hot. Season steak with salt and pepper. Fry steak 2 minutes on each side with salt and pepper or until browned.

2. Remove to ovenproof baking dish and bake for 18 to 20 minutes, turning once or until medium rare. Bake 10 minutes longer for medium to well done.

3. Wipe out skillet and add onions, garlic, wine and balsamic. Bring to a boil and reduce until 1 tbsp (15 mL) remains, about 3 minutes.

4. Add stock and tomatoes, bring to a boil and reduce by half, about 5 to 7 minutes. Strain through a strainer pressing down on solids. Return to low heat and whisk in butter.

5. Divide arugula on 2 plates. Slice steak into thin slices and fan over arugula. Drizzle with sauce. Serve potatoes and sugar snap peas on the side.

Serves 2

Potato Galette
A small cast iron skillet is the best utensil for this dish. Any small 6 or 7-inch metal container will work, but cast iron holds the heat and creates a beautiful brown base on the potatoes. You have to use clarified butter because unclarified butter makes the potatoes stick to the pan. To clarify butter, gently melt 8 oz (250 g) of unsalted butter in a heavy pot. Remove from heat and let sit until cool. The white milk solids will float to the bottom and the clear butter will remain on top. Strain through cheesecloth and discard milk solids. Clarified butter will keep in the refrigerator for up to one month.

1 lb (500 g) Yukon Gold potatoes, peeled
1/3 cup (75 mL) clarified butter
Salt and freshly ground pepper to taste

1. Preheat oven to 425°F (220°C). Thinly slice potatoes.
2. Place 3 tbsp (45 mL) clarified butter on base of oven proof skillet. Layer a round of potatoes over butter. Season with salt and pepper. Continue layering potatoes, brushing each layer with butter and seasoning it until all potatoes are used up. Pour over any remaining butter.
3. Place skillet on medium heat and cook potatoes until bottom layer starts to brown, about 5 minutes. Cover potatoes with parchment paper and a lid that sits right on the potatoes. Press down. Place in oven. Bake for 15 minutes, remove cover and press potatoes down. Bake uncovered for another 25 to 30 minutes, pressing down twice more, or until potatoes are very tender. Remove from oven, drain off any excess butter and invert onto a serving dish. Cut in quarters to serve.

Serves 2