Seared Atlantic Salmon & CAB Flat Iron Steak with Beurre Rouge

Directions Print

For the sauce:

1. In a small sauce pot, add chopped shallot, crushed black peppercorns, fresh thyme sprigs, bay leaves, peeled lemon and red wine.
2. Set to reduce by three quarters or until syrupy.
3. Set heat to low and simmer while whisking in butter in small amounts.
4. Strain through a fine chinois and reserve warm.

For the rice:

1. Cook rice according to directions and keep hot.

For the steak:

1. Season the steak with salt and pepper and grill or sear to desired temperature; let rest.

For the salmon:

1. Season salmon filet with salt and pepper.
2. Sear bloodline up or presentation side down in a hot pan with 1 tablespoon of oil for 2-3 minutes.
3. Transfer to a 400°F oven for about 4 minutes to finish cooking.
4. Once done, set aside, keeping hot.
5. While the salmon and steak are finishing cooking, sauté the roasted vegetables, season with salt and pepper and reserve hot.

To plate:

1. Place the rice and roasted vegetables in the middle of a plate.
2. Place the salmon on top of the rice and place the steak on top of the vegetables.
3. Drizzle the sauce around and on top of the salmon and steak.
4. Garnish with micro greens or small herb salad.