with Bleu Cheese Tomatoes, and Walnut-Cranberry Beurre Noisette
Prep & Cook Time:30-40 min.
Cook Within:6 days
Spice Level:Not Spicy
A note about serious food allergies
In this dish, carrots and parsnips combine to form a subtly sweet hash accented by bleu cheese-roasted tomatoes – the perfect sides to a simply grilled sirloin. Everything is tied together nicely – a fantastic fall cornucopia of flavors, if you will – with a toasty cranberry and walnut beurre noisette (warm butter sauce). We haven’t yet found a dish that so harmoniously incorporates all the best flavors of fall like this one.
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You Will Need
Prepare the Ingredients
Preheat oven to 400 degrees. Prepare a baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Peel, remove end, and cut parsnip and carrot lengthwise. Halve purple potatoes. Remove ends and cut tomatoes into thick ¾” rounds. Stem and mince rosemary. Peel and mince shallot. Rinse steaks and pat dry.
Roast the Vegetables
Place parsnips, carrots, and potatoes on baking sheet and toss with 2 tsp. olive oil, minced rosemary, ½ tsp. salt, and a pinch of pepper. Bake for 15 minutes or until beginning to soften.
Roast the Tomatoes
Add the tomatoes to the baking sheet with other vegetables. Turn them to coat with hot oil on baking sheet and top with half the blue cheese (reserving remainder for garnish). Return baking sheet to oven and continue roasting until vegetables are tender and cheese begins to caramelize, about 10 more minutes.
Cook the Steaks
Warm 1 tsp. olive oil in a medium pan over medium-high heat. Season steaks with a pinch of salt and pepper. Cook steaks for 4-5 minutes per side, or until a minimum internal temperature of 145 degrees is reached. Transfer steaks to a plate to rest.
Make the Sauce
Place pan used to cook steaks back over medium heat and add butter. Cook butter until it begins to turn brown, about 2-3 minutes. Add minced shallots (to taste), walnuts, and cranberries to pan and cook for an additional minute, or until walnuts are toasted. Add 2 Tbsp. water and stir. Season with a pinch of salt and pepper. Remove from heat and reserve.
Plate the Dish
Arrange steak, roasted vegetables, and bleu cheese tomatoes on plate and drizzles sauce over steaks and vegetables. Garnish steak with reserved bleu cheese.
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