Pan Seared Steak and Leeks with Demi-glace

Daria Souvorova

about 20 minutes
serves: 2

This beautiful, quick, and simple recipe serves as a vehicle for my newest achievement! I have finally collected enough bones to make my own demi-glace, check out the recipe for my Demi-glace that I shared yesterday here! After hours of skimming and simmering, I was itching to try out my sauce!

I had some leftover slices from a round roast of beef that Anwar gave me for my Ravioli à la Monégasque recipe, so I decided to pan sear them to serve with the beautiful demi-glaze.

I love serving leek in any format I can think of. Today, I decided to slice them in half and sear them a bit to serve under the beef. To make the leeks softer, I blanched them for a few minutes before searing.

Ingredients:

• 2 8 ounce steaks
• salt and pepper
• olive oil
• 4 leeks, white parts sliced in half lengthwise
• 1-2 tablespoons balsamic vinegar
• 1/3 cup demi-glace

1. 1. Boil some water and blanch the leeks for about 2-3 minutes.
      Rinse in cold water to stop cooking and dab with a paper towel to dry a bit. Set aside.
   2. Dry steaks with paper towels and season with salt and pepper on both sides.
   3. Heat some olive oil in a pan until nice and hot and sear steaks for about 3 minutes on both sides until browned and heated to medium rare (135°F).
   4. Set aside on a cutting board to rest and rise to 145°F.
   5. Meanwhile, add a bit of olive oil to the fond in the pan.
      Sear the leeks for a few minutes on both sides until a bit browned.
      Sprinkle balsamic and mix.
   6. To serve, divide the leeks between two plates.
      Thinly slice the steaks and add on top.
      Drizzle with warmed demi-glace.