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BLT Double Cut Strip Steak

3 32oz Bone-In Strip Steaks
2 Cups Vidalia Onions, medium dice
2 cups Applewood Smoked Bacon, cut into lardons
2 cups Button Mushrooms, quartered
2 cups Red Wine Sauce*
½ cup Unsalted Butter
2 cups Cherry Tomato Confit*
2 cups Garlic Confit*
1 cup Watercress, picked
1 cup Parsley leaves, roughly chopped

Instructions:
To make the sauce, sauté the bacon in a large pan, once the fat has been rendered, add the onions and mushrooms and cook for 3-4 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 10-12 minutes until medium rare.

Allow the steaks to rest for 5-10 minutes. Slice into 1 inch slices and spoon sauce over the top with. Serve immediately.

*Recipes provided below



Cherry Tomato Confit

2 cups Halved Cherry Tomatoes
2 tablespoons Olive Oil
2 sprigs Thyme
1 Bay Leaf
2 Cloves Garlic, crushed
1 teaspoon Salt
1 teaspoon Sugar
1 teaspoon White Pepper

Instructions:
Arrange the tomatoes in one later 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 200 for 1 ½ hours. Remove bay and thyme sprigs and strain off additional oil or liquid.



Garlic Confit

2 cups Garlic Cloves, peeled
3 cups Olive Oil
3 sprigs Thyme
1 Bay Leaf

Instructions:
Bring 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.



Red Wine Sauce

3 Shallots, finely chopped
2 teaspoons Unsalted Butter
1 Bay Leaf
1 sprigs Thyme
2 cloves Garlic, finely chopped
¾ cup Button mushrooms, roughly chopped
½ cup Red Wine Vinegar
1 tablespoon Sugar
1 1.5 ltr bottles red wine
6 tablespoon Port
1 quart Veal Stock

Instructions:

Heat 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.


Serves 6