Tyler Florence's Real Kitchen_ An Indesp - Tyler Florence [7]
Switch the oven from broil to bake and set the temperature to 350°F. Season both sides of the steaks with sea salt and a generous amount of coarsely ground black pepper, about 1 tablespoon of pepper per steak. Place a cast-iron (or regular ovenproof) skillet over medium-high heat. Coat the bottom of the pan with a 2-count drizzle of olive oil and get it smoking hot. Add the steaks and sear for 4 minutes on each side. Throw in the thyme, then transfer the skillet to the hot oven and roast the steaks for 5 minutes for a nice medium-rare (120 to 125°F. internal temperature).
While that’s going, pull the loosened skins off the peppers; cut the peppers into nice fat strips and toss them with the olives. Set aside because the steaks should be ready now. Remove the steaks to a cutting board and let them rest for a few minutes before slicing. (This keeps the juices in the meat, not running all over the counter.)
The last thing to make is a quick vinaigrette using the flavors left in the bottom of the skillet. Pour out some of the beef fat and return the pan to the stove. Add the red wine and boil over medium heat while scraping with a wooden spoon to pull the flavors up. Let the wine reduce to ¼ cup; this will intensify the flavor. Add the sugar and a 1-count of olive oil to balance it out.
Putting it all together is a snap. Cut the steaks on an angle into slices. Gently toss the peppers and olives with the arugula. Drizzle the salad with a little more olive oil, a squeeze of lemon juice, salt, and pep-per. Toss lightly again and then divide between 2 plates. Arrange the steak slices on top of the salad and garnish with the crumbled blue cheese; then drizzle the pan vinaigrette over the steak salads and serve.
Creamed Chicken with
Mushrooms, Spring Onions,
and Leggy Red Wine
1½ hours
I love this dish for the simple ingredients and hearty, rustic flavors. Braising the chicken in red wine actually tenderizes the meat, as well as imparting a beautiful purple hue. “Leggy” red wine means to me a heavy wine with depth and body. Depending on whether or not each of you can eat half a chicken, you will probably have leftovers. Soft, creamy polenta is a great accompaniment.
Serves 2
1 chicken, about 3 pounds, cut into 8 pieces
Sea salt and freshly ground black pepper
1½ cups all-purpose flour
Extra-virgin olive oil
2 fresh rosemary sprigs
1 pint white mushrooms, stemmed
3 garlic cloves, minced
1 bottle full-bodied red wine, such as Cabernet Sauvignon
1 tablespoon sugar
½ cup heavy cream
6 spring onions, white and green parts, trimmed
Season the chicken with a fair amount of salt and pepper. Dredge the chicken in the flour and tap off the excess. Place a heavy Dutch oven over medium heat. Coat the bottom with a 2-count of oil. Brown the chicken, skin side down, to crisp the skin. Throw a sprig of rosemary in to create a base flavor. Then turn the chicken over and brown the other side. If the pan looks crowded, do this in batches.
Remove the chicken to a side plate. Add the mushrooms and garlic to the chicken drippings left in the pot; stir until they begin to soften. Pour in the wine and let it cook down, uncovered, until reduced by half. Taste and add the sugar to balance out the tannins in the wine. Return the chicken to the pan, cover, and simmer for about 25 minutes. Remove from heat, stir in the cream, and taste for salt and pepper. The sauce should be thick enough to coat the back of a spoon; if not, cook a few minutes longer. Toss the green onions in for the last few minutes so they are wilted but don’t lose their color. Big