Teres Mejor With Port and Foie Gras Sauce And French Onion Soup Potatoes

I’m not sure why, but I don’t really like things that “match,” as you can see by my table at right. Of course, what I might think goes together doesn’t always please everyone. Some of my family and friends don’t enjoy the dishes I put together with perilla oil and strawberry gochujang and ask that I go with a more “steak and potatoes” approach. Reluctantly, I acquiesce. Kind of.

The star of this dinner is a teres mejor steak, a super tender cut that takes beautifully to a quick sear. I rub it with olive oil, herbs, garlic, salt, and pepper, then cook it hard and fast in a hot skillet for a minute or two on each side, then throw it into the 425 degree oven for about 5 minutes (for medium rare). Of course, you can use any cut of steak or beef you prefer.

While the steak rests, the pan becomes the base for a glossy port sauce enriched with a small knob of foie gras. The foie melts into the wine and pan juices, giving the sauce a velvety richness that makes it feel like you fussed all day.

Together, the plate is rustic and elegant at the same time. A tender steak with a rich fortified wine sauce. Potatoes that taste like the best part of a French bistro. An easy dinner that feels like a little celebration.

To bring the whole thing together, I opened a bottle of 2012 Casa Lapostalle Clos Apalta, which is as lush and beautiful as any red I have poured IN YEARS. Dark fruit, spice, and just enough structure to stand up to the port sauce made it feel like the perfect match for this cold weather dinner.

INGREDIENTS

Sauce

1 tablespoon butter

1 large shallot, finely minced

1 garlic clove, minced

1 cup ruby port

1/2 cup beef stock

2 to 3 ounces foie gras (a small slice), cut into tiny chunks*

1 teaspoon fresh thyme leaves

Salt and black pepper to taste

METHOD

In a small saucepan over medium heat, add the butter, then the minced shallot and garlic. Cook until soft and fragrant, about 2 minutes.

Pour in the port and scrape up all the browned bits. Bring to a simmer and reduce by about one third.

Stir in the thyme.

When you’re almost ready to serve, add the foie gras chunks and whisk gently as they melt into the sauce. The sauce will thicken and turn glossy.

Taste and season with salt and pepper.

*My preference, though certainly not everyone’s, is to do the sauce without the foie, and serve sliced and seared pieces on top of the steak.

INGREDIENTS

Potatoes

6 “waxy” potatoes, like red bliss or butter, scrubbed

Extra-virgin olive oil

Kosher salt

Freshly ground black pepper

2 Tbsp. butter

2 medium onions, thinly sliced

2 sprigs thyme, plus more for garnish

1/4 cup red wine

1/4 cup flour

2 garlic cloves, minced

2 cups beef broth

3/4 cup shredded Gruyère

METHOD

Preheat oven to 350° and line a small baking sheet with parchment paper. Pierce potatoes all over with a fork. Rub with oil and season generously with salt and pepper.

Bake until potatoes are easily pierced with a fork, 1 hour to 1 hour 30 minutes.

Meanwhile, make onion soup filling: In a large pot over medium heat, melt butter. When melted, add onions and thyme and season with salt and pepper. Cook, stirring occasionally, until onions are soft and caramelized, about 20 minutes.

Remove thyme and add wine. Bring to a simmer and cook until wine is mostly evaporated. Add in flour and garlic and cook until garlic is fragrant, 2-3 minutes. Add in broth and bring to a simmer. Let simmer until thickened slightly, 5 minutes. Season with more salt and pepper to taste.

When potatoes are tender, cut a slit lengthwise on the top of the potato, then press ends together to create an opening. Spoon soup into each potato and top with a slice of Gruyere. Place on prepared baking sheet and bake until cheese is melted. If you would like more color, broil on high for 1 minute.

At right, Pringles’ Steak and Foie Gras Flavor, my daughter’s way of teasing me about how I don’t tend to keep food simple. She has a point - this is not exactly your steak and potatoes supper. All great - just different. Happy Thanksgiving!