If you’re planning to cook steaks this season, here’s one way to add sophistication to your summertime dining, with a taste of the B.C. Interior.
Terrace Restaurant executive chef Patrick Gayler at Mission Hill Family Estate in West Kelowna is sharing how he spruces up striploin steaks with red onion truffle jam and thyme roasted garlic.
Striploin steaks with red onion truffle jam and thyme roasted garlic
Yield: serves 4 (with leftovers)
Truffle and red onion jam
2 red onions, sliced very thinly
1 ½ tablespoons olive oil
¾ cup figs, chopped 200ml
light/medium bodied red wine
100ml balsamic vinegar
1 ½ tablespoons truffle paste or carpaccio (chef’s note: you can generally find a jarred carpaccio, or sometimes a jarred paste, either will work)
Sauté onion in olive oil with a pinch of salt and black pepper until tender, and just starting to brown lightly.
Deglaze pan with wine and reduce by about half before adding figs and vinegar.
Cover and simmer lightly until onions and figs are very soft and beginning to break down.
If there is any liquid left in the pan, simmer uncovered to evaporate until mixture becomes a light glaze consistency.
Remove from heat to cool.
Once the jam is cool, fold in your truffle/carpaccio paste and keep in fridge (for up to one week) before serving with steak.
Thyme Roasted Garlic
2 whole heads garlic, cut in half
¼ cup butter
½ cup olive oil
4 sprig fresh thyme
Combine the butter and olive oil in a sauté pan (just large enough to fit the garlic heads) and place on medium-high heat.
Once butter has melted into the oil, place the halved garlic heads cut side down in the pan.
Continue to cook over medium-high heat until the butter begins to froth and starts to brown ever so slightly.
Lower the heat and begin to baste over the frothy butter with a large soup spoon.
Continue to baste periodically for 5 to 7 minutes until the butter and garlic are golden brown. Be careful not to use too much heat; if the garlic or butter gets too brown, it will taste bitter.
Flip the garlic heads over, add in the thyme and a generous grind of black pepper, and baste periodically for an additional 5 to 7 minutes.
Remove from heat and allow to cool to room temperature.
Store in fridge (for up to one week) before serving with steak.
4 striploin steaks (10 to 12 ounces or 300 to 360 grams each)
Season striploin with salt and pepper.
Cook to your desired temperature.
Assemble: Top each striploin with a dollop of jam and one of the halved roasted garlic heads.