Rib steaks Provencal Style
Ingredients:
6 boneless rib steaks about 150 g each
1 1/2 lb (750 g) potatoes
1/2 c vegetable oil
24 cherry tomatoes, peeled
3 tbsp strong mustard
vegetable compote
Sauce Ingredients:
1 c Mediera
1 1/4 c veal stock
1/2 bunch thyme
3 tbsp butter
Vegetable Compote Ingredients:
1/2 lb (200g) onions
a little olive oil
1 red pepper
1 yellow pepper
1 green pepper
3/4 lb (300 g) zucchini
4 tomatoes
2 garlic cloves
a bouquet garni
Method:
Trim and season steaks and set aside.
Cut the potatoes in Parisienne style (using a small scoop making little balls of the potato). Sauté the balls in 3 tbsp of hot oil until golden and keep warm.
Make the sauce: boiling the Mediera until reduced. Add stock and reduce until syrupy. Whisk in the butter, to thicken the sauce slightly and add the thyme leaves and keep warm.
Heat the tomatoes in a steamer.
Heat the remining oil in a pan, sauté the steaks until well browned on both sides. They should be rare in the centre. Cover the steaks with the mustard.
Spoon some vegetable compote in the centre of each plate and set a steak on top. Surround with a ring of sauce and garnish with the potatoes and the tomatoes.
For the compote:
Cook the onions in a little olive oil until soft. Core and seed the peppers then cut into small dice. Cut the zucchini into small dice. Add the peppers and zucchini to the onions. Cook until tender, you may need to add a little more olive oil.Season and add the tomatoes, garlic and bouquet garni. Cook on low heat for ten minutes when all the vegetables are tender.
Borrowed from: Le Cordon Bleu, Classic French Cookbook.