For our 2016 Carr Cabernet Franc from Rossi Vineyard, we went all out with this flat iron beef meal created by Chef Austin Corrigan. You can tackle this recipe as a whole with all of the sides included, or just take elements from it – the Rossi Cab Franc reduction will definitely takes the longest out of any element of this recipe, but we insist that the patience will pay off!
“Beef had always been one of my favorite things to cook so I decided to take it to the next level. With the flat iron cut you experience so much more flavor and texture then any other cut of meat, in my opinion. They are tender and typically have the most marbling in cows. The purée is silky smooth and melts on your tongue, leaving a satisfying calmness that is so easily achieved. I am aware the recipe looks long and kind of scary at first glance but all in all it is quite simple. Follow your tastebuds, your nose, and your intuition. Everyone can cook and had the ability to make beautiful and sexy food. This is a great recipe to start to build that confidence.” –Austin Corrigan
Flat Iron Pavé with Vegetables
and Rossi Vineyard Reduction
For the flat iron filets
- 4 5-oz. flat iron filets
- 5 shallots, sliced to create rings
- 4 cloves garlic, minced
- ½ bunch thyme
- ¼ – ½ c. olive oil
For the vegetables
- 1 yellow squash, cut into ¼’s
- 1 green baby squash, cut into ¼’s
- 2 cloves garlic, sliced
- 3 tbsp. butter
- 1 bag of marble potatoes
- 2 c. duck fat
- 2 tbsp. balsamic vinegar
- 1 bunch of thin, multicolored carrots
- salt and white pepper to taste
For the cauliflower purée
- 1 head cauliflower
- equal parts heavy cream and milk, just enough to cover cauliflower
- ½ stick butter, cubed
- salt & white pepper to taste
For the Rossi Vineyard Reduction
- 2½ c. beef stock or bone broth
- 2½ c. Rossi Cabernet Franc
- 5 sprigs of thyme
- whole black peppercorns, toasted
- 2-3 bay leaves
- 1 shallot, minced
- ½ stick butter, cold & cut into small cubes
- Lemon juice/red wine vinegar/sherry vinegar – to taste
- salt to taste
1. For the filets – marinate the meat in a mixture of all of the ingredients for 2-4 hours. Remove the filets and wipe clean before quickly searing to your liking (do not cook all the way through). Season with salt and pepper and set aside.
2. Prepare each of the vegetables. For the squash, wash and clean all squash and cut to equal sizes. Add to a pan with melted butter and garlic, then heat slowly until tender, seasoning with salt and white pepper. For the potatoes, simmer the potatoes in the duck fat and olive oil until tender. Toss in salt and balsamic vinegar. For the carrots, peel and then slice each carrot in half, lengthwise. Meanwhile have a pot of heavily salted boiling water going on the stove, add carrots to the boiling water and blanch until they are just on the verge of tender, and remove. Immediately shock them in an ice water bath. They are now ready to be stored and ready to be reheated in a pan when you are ready to plate. When ready to serve, heat some olive oil in a pan and lightly bring the carrots to where the can be easily poked through with a fork. Season with salt and white pepper to your liking.
3. Next, prepare the cauliflower purée. Remove the cauliflower florets from the head and add to a pot, covered with equal parts heavy cream and milk. Add butter and seasonings. Cover with a lid or aluminum foil and simmer at a very low temperature until tender, being careful not to burn the bottom. Remove the florets from the pot and add to blender, adjust consistency to your liking by adding cream mixture. Blend until creamy, smooth and silky.
4. Finally, it is time to make the Rossi reduction. Take the beef stock/bone broth and reduce by half. Add the Rossi Cabernet Franc and begin reducing. Add toasted peppercorns, bay leaf, thyme sprigs, and minced shallot. When it has reduced to about ½ c., it is ready to be strained. Finish with a couple cubes of butter, whisking them in. Balance the flavor with a squirt of lemon juice, sherry vinegar, or red wine vinegar. Let cool, the sauce should form a perfect nappé on a spoon (this means it sticks to a back of a spoon just enough so that it won’t drip).
5. Still with us? We’re almost done! Heat a pan with a dash of oil and add the filets. Cook on medium heat until nice crust forms, then flip and cook until your desired doneness. Remove from the pan and rest for 5-10 minutes. (This allows the juices inside the filet to disperse evenly creating more flavor in every bite!) They are now ready to be served.
6. Using warm plates, take a nice spoonful of the finish cauliflower purée and smear it on the plate (get creative with this! There is no wrong way). Drizzle the reduction around the plate. Slice the filets in half and position them with the cut side facing up, showing off your perfectly cooked filets. Add the warmed summer squash to the sides of the fillets, top with poached carrots, about 2 per plate. Drizzle a little olive oil on the steak to make them gleam. Finely chop some chives and sprinkle on top. Voila!!