INGREDIENTS:

Serves 2-4
1 tablespoon vegetable oil
One 24ounces Wagyu Strip
3 sprigs thyme
2 cloves garlic
Salt and pepper to taste

Roasted Red Pepper Puree
Yields about 1 pint
1 16oz. jar roasted red peppers, drained, and rinsed
Vegetable broth as needed
2 tablespoons olive oil
1 to 2 shallots minced
1 teaspoon pomegranate molasses
Pinch of saffron
Splash of sherry vinegar

Black Garlic Bordelaise
Serves 2-4
1 ½ tablespoons unsalted butter
2 shallots, chopped
7 peeled black garlic cloves, smashed into a smooth paste
1 tablespoon freshly cracked pepper
1 bay leaf
6 to 8 fresh thyme sprigs
1 ½ cups dry red wine
2 cups unsalted veal or beef stock
2 tablespoons cold unsalted butter
Salt, to taste

METHOD:

For Wagyu Strip Loin-

Thoroughly pat steak dry with paper towels. Just before cooking, generously season with salt and pepper
Heat a heavy bottom skillet over medium-high heat, add oil and swirling to coat. Once the oil is very hot, add steaks to the skillet. Sear the steaks on the first side for 4 minutes until a brown crust has formed then flip and cook another 3-4 minutes.

Using tongs, turn the steak on its sides to render the white fat and sear the edges (1-minute per edge).

Reduce heat to medium and immediately add 2 tablespoons butter, sprigs of thyme and garlic cloves. Spoon the butter sauce over the steak, tilting the pan to get butter on your spoon. Continue spooning the sauce over the steak for a minute or until the steak is about 5-10 degrees from your desired doneness (the temperature will continue to rise another 5-10 degrees while steaks rest).

Transfer steak to a cutting board, loosely cover and rest 10 minutes before slicing.

For Red Pepper Puree

Add the roasted red peppers to a blender. Puree the peppers until smooth. If more liquid is needed add vegetable broth.

In a large skillet add olive oil and shallot over medium heat and sauté for 1-2 minutes, or just until the shallot has softened (but not browned). Pour in the puréed peppers and add the pomegranate molasses, saffron, and a splash of sherry vinegar. Stir to combine.

Allow the sauce to come to a simmer. Turn the heat down to low and let the sauce simmer for 10-15 minutes, stirring often, or until the mixture is thick or to desired consistency.

 For Black Garlic Bordelaise

In a medium sized saucepan over medium heat, melt the butter. Add the shallots and sauté, stirring occasionally, until tender and lightly golden, 6 to 8 minutes. Add the black garlic paste, pepper, bay leaf and thyme and stir to mix. Add the wine, bring to a boil and cook, stirring occasionally, until the liquid is reduced to 1/2 cup, 15 to 20 minutes. Add the stock and bring to a simmer, skimming off any excess fat, and cook for 15 minutes. Strain the sauce through a fine-mesh sieve into a saucepan and keep warm over very low heat.

When ready to serve. whisk in 2 tablespoons butter just until sauce thickens.

*served here with a side of Spring Asparagus and a Spring Pea Salad

Chefs Tip:
What is Bordelaise?
A classic French brown sauce flavored with red wine and shallots.

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Courtesy of Mark Caldwell, Executive Chef Davis Estates