Beef Steak with Green Grape Tarragon Sauce, Rutabaga Purée and Roasted Radishes

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F.

2. 2

   Place the radishes on a sheet pan and toss with 15 ml (1 tbsp) olive oil, 2 g (1/3 tsp) salt, and a pinch of black pepper. Roast for 22 to 25 minutes at 220 °C / 425 °F, turning halfway through, until tender and browned at the edges.

3. 3

   While the radishes roast, cook the rutabaga in a pot with enough water and 2 g (1/3 tsp) salt. Bring to a boil and cook for 18 to 20 minutes until very tender. Drain well.

4. 4

   Transfer the hot rutabaga to a blender or mash by hand. Add 20 g (1 1/2 tbsp) butter, the heavy cream, and 2 g (1/3 tsp) salt. Blend or mash until silky smooth. Keep warm.

5. 5

   Pat the steaks dry with paper towels and season both sides with the remaining 4 g (3/4 tsp) salt and the black pepper.

6. 6

   Heat a large skillet over medium-high heat. Add the remaining 15 ml (1 tbsp) olive oil. Sear the steaks for 3 to 4 minutes on the first side and 2 to 4 minutes on the second side, depending on thickness and desired doneness. For medium, aim for an internal temperature of 63 °C / 145 °F. Transfer the meat to a plate and rest for 5 minutes.

7. 7

   In the same skillet, reduce to medium heat and add the remaining 15 g (1 tbsp) butter. Add the shallot and cook for 1 to 2 minutes until softened.

8. 8

   Add the green grapes and cook for 2 minutes, lightly pressing some so they release their juices. Add the white wine vinegar and let it reduce for 30 seconds.

9. 9

   Pour in the beef broth and cook for 3 to 4 minutes until the sauce lightly thickens. Stir in the fresh tarragon and cook 30 seconds more. Taste and adjust with an extra pinch of salt if needed.

10. 10

    Serve a bed of rutabaga purée, place the beef steak on top, spoon over the green grape tarragon sauce, and finish with the roasted radishes on the side.