Top Loin Steak with Blackberry Riesling Reduction
- Top loin steaks
- *Pea shoots
- *Baby spinach
- *Tuscan herb olive oil
- *Dry Riesling
- *Blackberry Shiraz preserves
*Farm fresh or local sourced artisan product
Remove steaks from refrigerator and let sit at room temperature for thirty minutes.
Remove skins from shallots, trim shallot ends and mince one half cup shallots. Remove one tablespoon rosemary leaves from stems and mince. Remove two cups pea shoots from stems and two cups baby spinach leaves from stems.
Add one tablespoon Tuscan herb olive oil to a large metal sauté pan with shallots and rosemary, cook over medium heat for a few minutes until shallots are translucent. Add one cup dry riesling to the sauté pan with two tablespoons verjus and bring to a boil. Add six tablespoons blackberry shiraz preserves to the sauté pan with one half cup blackberries, stir well and simmer on medium low heat until sauce is reduced in half (about fifteen to twenty minutes). Reduce temperature to low, stirring blackberry Riesling reduction often until the steaks are plated.
Place a large grill pan in oven and preheat to 450 degrees. Lightly coat both sides of steaks with Tuscan herb olive oil, season steaks with salt and pepper and let steaks rest at room temperature for thirty minutes. Once oven is preheated, add the steaks to the grill pan and roast the steaks for ten minutes. Flip the steaks over and roast steaks for an addition ten minutes. Remove steaks from the oven and insert a meat thermometer in the thickest section of a steak to confirm the internal temperature is between 120-125 degrees. Let the steaks rest for ten minutes before serving.
Plate steaks with one half cup pea shoot greens, one half cup baby spinach leaves and serve with two tablespoons of blackberry Riesling reduction.
Kristin Celeste Shroeger is the food writer, recipe creator, photographer and dishwasher of The Intentional Minimalist, a website encouraging farm-to-table cooking with local, seasonal and sustainable produce.