New York Strip Steak with Onion Sauce and Fennel
Ingredients
- Ingredients
- 4 Rump steak (á 125 g)
- 2 Fennel bulb
- 2 garlic cloves
- 2 handfuls Fresh herbs (such as chives, tarragon, dill)
- 1 onion
- 125 milliliters dry white wine
- 100 milliliters Beef stock
- 4 slices Prosciutto (such as Parma)
- freshly ground peppers
- 4 Tbsps Canola oil
- salt
- 4 Tbsps butter
Preparation steps
Bring the steaks to room temperature, rinse and pat dry.
Preheat the oven to 180°C (approximately 350°F) convection. Line a baking sheet with parchment paper. Rinse the fennel, remove the stalks and pluck off the fronds and set aside. Halve the fennel lengthwise, cut out the core and thinly slice. Peel and slice the garlic. Rinse the herbs, pat dry and finely chop.
Peel the onion and chop finely. In a saucepan, bring the onion, wine and stock to a boil. Cook over medium heat until reduced to a creamy consistency.
Place the prosciutto on the baking sheet and grind pepper over it. Bake 4-5 minutes until crispy. Then remove from the oven and reduce the oven temperature to 80°C (approximately 175°F).
Heat 2 tablespoons oil in a heavy skillet and sear the steaks over high heat for about 1 minute, reserve the pan. Season the steaks with salt and pepper. Then place on a baking sheet and bake about 15 minutes or until cooked to the desired degree of doneness. Wipe the oil from the pan with a paper towel.
Add the remaining oil to the pan and saute the fennel and garlic until the fennel is crisp-tender, 2-3 minutes. Season with salt and pepper.
Remove the meat from the oven. Pour any accumulated juices into the onion-wine reduction, heat and stir in the herbs.
Divide the steaks and fennel among plates. Off the heat, swirl the butter into the sauce until creamy and emulsified, season to taste and spoon over the steaks. Top each with one slice of prosciutto, sprinkle with the fennel fronds and serve immediately.
