Beef Steak with Warm Roasted Beet and Walnut Sauce, served with Creamy Millet and Seared Zucchini

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the beet on a small baking tray, toss it with 1 tablespoon olive oil, a pinch of salt, and pepper, and roast for 20 to 25 minutes until tender and lightly caramelized.

2. 2

   Meanwhile, cook the millet. In a medium saucepan, toast the millet over medium heat for 2 minutes, stirring constantly. Add 360 ml (1 1/2 cups) beef broth and a pinch of salt. Once it boils, reduce the heat, cover, and cook for 16 to 18 minutes until the liquid is absorbed.

3. 3

   Remove the millet from the heat and stir in the heavy cream, half of the chives, and 1 tablespoon butter. Mix until creamy. Cover and keep warm.

4. 4

   Pat the steaks very dry with kitchen towels and season both sides with salt and black pepper.

5. 5

   Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and sear the steaks for 3 to 4 minutes per side for medium doneness, adjusting for thickness. In the last minute add 1 tablespoon butter and baste the meat with the melted fat. Remove the steaks and let them rest for 5 minutes.

6. 6

   In the same skillet, reduce to medium heat and add the shallot, half of the garlic, and the thyme. Cook for 2 minutes until softened. Add the roasted beet, walnuts, balsamic vinegar, Dijon mustard, and 120 ml (1/2 cup) beef broth. Cook for 2 to 3 minutes.

7. 7

   Transfer the beet mixture to a blender or food processor and blend until smooth. If needed, add 1 or 2 tablespoons of water to adjust the texture. Return the sauce to the skillet and keep it warm over low heat for 1 minute.

8. 8

   Heat another large skillet over medium-high heat. Add the remaining tablespoon of olive oil and sauté the zucchini with the remaining garlic for 4 to 5 minutes until golden but still firm. Season with salt and pepper.

9. 9

   Serve a bed of creamy millet on each plate, place the steak on top or alongside, spoon over the warm beet-walnut sauce, and finish with the golden zucchini and the remaining chives.

10. 10

    If you prefer the steak more done, you can finish it in a preheated oven at 200 °C / 400 °F for 3 to 5 minutes after searing, depending on thickness.