Seared Marinated Ball Tip Recipe

Ingredients:

12 (6 oz.) Certified Angus Beef ® sirloin ball tip steaks
5 tablespoons (75 ml) olive oil
1 tablespoon (15ml) Dijon mustard
1/2 tablespoon (8 ml) cracked white pepper
1/2 serrano pepper, cleaned, minced
1 rosemary sprig, needles only, chopped
Pepper and Artichoke Compote:
4 each, large red, yellow and green bell peppers, cleaned, washed, roasted, peeled and cut into large dice
6 artichokes, whole cleaned, peeled, completely trimmed, use bottoms only, cut into quarters
8 tablespoons (120 ml) olive oil
1/4 cup (60 ml) red onions, diced
4 cloves garlic, minced
1/2 cup (125 ml) shiitaki mushrooms, sliced
1 cup (250 ml) red wine, high quality
1 cup (250 ml) veal jus lie
Salt and pepper to taste
1 tablespoon (15 ml) whole butter
3 tablespoons (15 ml) chives, finely snipped

Preparation:

Place steaks in shallow pan. In small, stainless bowl, combine oil, mustard, pepper, serrano and rosemary. Brush steaks with this mixture and marinate for 1 hour.

In large, non-stick skillet over medium-high heat, pan sear steaks until evenly browned and desired doneness. Serve steaks with roast pepper artichoke compote and herbed potatoes.

Clean, wash, roast and peel all bell peppers, core and seed. Cut in large dice, use flesh only, set aside. Clean, peel, wash artichokes and cut into quarters, use bottoms only. Brush with 2 tablespoons (30 ml) olive oil, place in hot skillet and roast artichokes in 350 degrees F (180 degrees C) oven until evenly browned. Toss frequently.

In large rondeau, heat remaining oil. Sweat red onions and garlic until translucent, add mushrooms, sauté over medium heat. Deglaze with red wine, reduce by half, add veal jus lie. Simmer gently, add peppers and artichokes. Simmer for 20 minutes, adjust seasoning with salt and pepper. Finish with whole butter and chives. Keep warm and serve compote with seared steak.

Serves 12