Entrecote with Port Wine-Shallot Confit
Rinse the meat and pat dry. Pluck off the thyme leaves. In a mortar, grind the peppercorns with the coriander and mix with the thyme and oil. Rub the mixture all over the entrecote, cover and refrigerate 2 hours.
Preheat the oven to 100°C (approximately 212°F).
Season the meat with salt and pepper and saute in a dry skillet until browned. Place on a broiler pan over a drip pan and cook 45-60 minutes (depending on meat thickness and desired doneness).
Remove the meat from the oven, let it rest briefly and cut into thin slices and serve with the confit. Garnish with the remaining orange zest and thyme.
For the confit: Peel the shallots and cut in half. Remove the zest of the orange and squeeze the juice. Caramelize the sugar in a saucepan. Deglaze with the juice, the port and the vinegar. Add the shallots and half of the zest and simmer over low heat until the shallots are tender about 20 minutes