Sunday, August 3, 2014

Grilled Sirloin with Caramelized Shallot and Roasted Garlic Compound Butter for the Beef Checkoff #SundaySupper

Grilled Sirloin with Caramelized Shallot and Roasted Garlic Compound Butter for the Beef Checkoff #SundaySupper




I withheld the entreé I ate at A Land Remembered from my review of the Food and Wine Conference because I was unexpectedly inspired that evening. Weeks prior, it was announced that I was lucky enough to be chosen to participate in this week's #SundaySupper event sponsored by The Beef Checkoff and I had ideas of what I was going to prepare for it but hadn't worked it out fully yet. Well, that evening my original idea was sidelined after eating the filet I ordered. The filet itself was prepared perfectly but what sent it over the top was pairing the cloves from the roasted garlic garnish with a bite of the beef. I left that evening inspired by the pairing and motivated to explore it further.


Before I proceed, let's discuss The Beef Checkoff for a minute. The 1985 Farm Bill established it to research and market beef and is funded by American cattle farmers and ranchers. Please follow them on twitter and pinterest in addition to #SundaySupper's own Beef Pinterest board plus give them a 'Like' on facebook. I also recommend checking out the recipe list on their website because it highlights the versatility of beef with categories such as breakfast dishes and repurposing leftovers. In the interest of full disclosure, this post is sponsored by The Beef Checkoff. All opinions are my own.

The Challenge

Replicate the flavor profile at home I tasted in a restaurant environment.

The Source

I adapted roasting method from thekitchn.com to the compound butters found on Kiss My Smoke.

Ingredients

2 heads garlic, loose layers of "paper" peeled
tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
2 to 3 medium shallots, chopped
1 cup (2 sticks) unsalted butter, at room temperature
4 12-ounce top sirloin steaks
2 tablespoons Italian parsley, chopped (for garnish)

Method

1. Roast garlic: Preheat the oven to 400⁰ Fahrenheit and place an oven rack in the middle position. Cut each head crosswise so the tips of each clove are exposed. Drizzle each head with a teaspoon or two of olive oil, then wrap each head in aluminum foil. Place each foil pouch on a small sheet pan and roast in the oven until caramelized and soft. Start checking at 40 minutes and, if not completed, at 10 minute intervals until completed. Let it cool slightly, then squeeze out two-thirds of the cloves into a mixing bowl to cool completely. Reserve the remaining third separately.


2. Caramelize shallots and form the butter: While the garlic is in the oven, heat 1 tablespoon olive oil in a small skillet over medium heat. Once the oil starts to smoke, add the shallots and sauté until golden brown, stirring occasionally. Place the shallots along with any pan drippings into the bowl with the roasted garlic to cool. Once cooled, add the softened butter and mix using a hand or stand mixer with whisk attachments. Transfer the butter to a bowl, cover and refrigerate until ready to use.


3. Grill the steaks: Heat a grill or grill pan over medium-high heat. Once hot, grill the steaks to desired doneness, 3 to 4 minutes per side for medium-rare. Remove the steaks from the grill and allow to rest, tented with tin foil for 5 minutes. To plate, place a steak in the center of the plate, top with a tablespoon of the compound butter and garnish with parsley and reserved garlic cloves.


Successful?

While I tasted the same flavor profile, it wasn't as good as the restaurant dish. By the way, I did take a picture of the filet, which follows:


Before you go, check out the other beefy dishes in this week's event.

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

21 comments:

  1. This is the perfect steak! I am loving the butter on top. Yum!!! I'll try this next time i make steak for the family.

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  2. What a great dish you created after being inspired at a restaurant. As many times as I've been to Rosen Shingle Creek I still haven't visited their steakhouse. I need to do that next time.

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  3. We are having some friends over for dinner in a few weeks and THIS will be the recipe I serve them. The compound butter sounds like a superb addition to your perfectly grilled beef! THANK YOU!!!

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  4. I love that you duplicated this! I had the same meal when we were there and it was amazing, my husband would love if I gave this a shot! Thanks for sharing!

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  5. Roasted garlic is the perfect accompaniment to a good steak! Love it!

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  6. All your recipes are absolutely amazing but you have really outdone yourself with this one - A Land Remembered is one of our absolute favorite restaurants.

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  7. How did I miss dining at that restaurant? Looks superb!

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  8. There's nothing better than roasted garlic and a bit hunk of beef.

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  9. This steak looks like such a treat! I wish I would have had a chance to dine at that restaurant, but at least I can try this dish at home!

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  10. OMG that compound butter sounds fantastic!!! Yum!

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  11. I think it still sounds fantastic! While I think it is possible to recreate many restaurant dishes at home, sometimes steaks are tough because they can get their grills to temperatures we can't always achieve.

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  12. In my opinion nothing complements a steak more than compound butter; it is delicious and your version looks fantastic! ~ Bea

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  13. DANG! I wish I would have seen this on Friday!!! It was my BDAy and we grilled steak (and King Crab Legs) I only eat steak a few times a year and I LOVE garlic and shallots! I'll Pin this to make the compound for many other things!

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  14. Oh man that compound butter on top of the steak has me drooling!

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  15. I need to try more compound butters on steak. And I love a good quality sirloin. AND ... is there anything better than roasted garlic? :)

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  16. Butter on a good steak is simply perfect. That's all the flavoring it needs.

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  17. Love that you were so inspired by a restaurant dish that you wanted to get home and do a riff on it. I also like that you didn't skimp on the roasted garlic in the butter. For me, the more garlic, the better. Especially when it's paired with a steak!

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  18. Oh that roasted garlic compound butter is screaming my name! YUM!!

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  19. Compound butters are terrific for steaks! Great dish!

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  20. Flavored butters are just the best and using butter on steaks makes them a thousand times more delicious!
    Roz

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Feedback is always welcomed. If you're going to be critical, be constructive. In other words, be nice.