From the restaurant: Christopher's and Crush Lounge
A truffle-infused prime sirloin with fareki, shallot confit and red wine sauce
4 beef sirloin steaks (about 4 ounces each)
2 to 3 tablespoons truffle oil
2 cups fareki
4 tablespoons olive oil (divided)
2 tablespoons garlic (peeled and minced)
1 cup peeled and finely minced shallots (divided)
3 cups chicken stock (warmed)
Salt and pepper to taste
5 tablespoons chives, freshly chopped (divided)
2 or more tablespoons unsalted butter
1 spring fresh thyme
4 grinds black pepper
4 cups red wine, such as merlot (divided)
3 cups veal (or chicken) stock, warmed
A day in advance, lightly cold-smoke the steaks and marinate them in truffle oil.
Oven to 375 degrees
Cold smoke the steaks. Place wood chips in a wok fitted with a steam rack. Place the wok on the stove over medium heat. When the chips are smoking, remove from the heat. Place the beef on the rack and cover for a few minutes.
Clean the fareki using a large sieve set over a bowl of cold water. Swish the grains around and drain well.
Set a heavy-bottomed 8-inch pan, about 2 inches deep, over medium heat. Add 1 tablespoon of olive oil, stir in the fareki, and sauté for several minutes until the grains are well heated or toasted, but not burned.
Stir in the garlic, 5 tablespoons of shallots and warm chicken stock. Bring the mixture to a boil, then reduce to a slow simmer and cover the pot. Cook for 35 to 45 minutes, adding little more stock if the fareki seems too dry. Season lightly with salt and pepper to taste, and stir in the remaining 2 tablespoons of chives.
In a skillet, brown the steaks on all sides in the remaining 2 tablespoons of olive oil. Remove the meat to a roasting pan. Carefully skim the fat from the skillet, leaving any meat juices to make the red wine sauce.
Set the meat-browning skillet over medium heat, and add the unsalted butter and the remaining 3 tablespoons of chopped shallots. Stir for several minutes to soften, but to not brown.
Add the thyme, pepper and 3 cups of red wine to the skillet. Reduce the liquid by half and add 3 cups of veal stock. Boil slowly until the red wine sauce is reduced to 1 cup.
Place the roasting pan with the browned sirloin in the middle level of the preheated oven, and roast to rare or medium rare (when inserted into the thickest part of the meat, an instant-red meat thermometer should register 120 degrees to 130 degrees Fahrenheit), approximately 6 minutes. When done, remove the meat to a cutting board and let it rest for a few minutes.
Deglaze the roasting pan by pouring in the remaining red wine and scraping up any roasting juices. Boil rapidly, and add this pan juice to the prepared red wine sauce.
Divide the shallot confit and fareki evenly among 4 plates. Cut each steak into thin slices and arrange on the plate, ringing the meat with the red wine sauce. Garnish the meat with the remaining shallots.
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