Ingredients
Butter:1 tsp crushed red pepper
1 tsp chili powder
1 tsp minced garlic
1 tsp ground cumin
2 oz softened butter
Marinade:
1 tsp oregano
4 bay leaves (whole)
1/4 tsp sea salt
1/4 tsp black pepper
2 cups cabernet sauvignon
1/4 tsp rosemary
Pear Vinaigrette:
2 tsp pear puree
2 tbsp balsamic vinegar
6 tbsp pure olive oil
12 carrots (whole)
1/2 cup sliced mushrooms
12 asparagus (whole)
6 cuts of sirloin
Preparation
Roll out softened butter between two sheets of wax paper. Evenly season the butter with the crushed red pepper, chili powder, garlic, and cumin. Remove the wax paper and place the butter on plastic wrap. Roll the butter into a roll and place in the fridge for an hour.In a saucepan on med-lo combine all the ingredients for the marinade and cover fro 10 mins and then remove from heat.
Place sirloins in a casserole dish and pour the marinade over the top cover and refrigerate. (6 or more hours is ideal as the longer the marinade has the better the taste.)
In a mixing bowl combine pear puree, balsamic vinegar and olive oil and whisk vigourously until the consistency of the vinaigrette is thick.
After the steaks are done marinating remove from the fridge and in a frying pan heat olive oil on high. When the pan is hot sear the edges of the sirloin. After the sirloin is seared place in the oven at 200 degrees farenheit for 45 minutes.
When there is about 15 minutes left for the sirloin in a frying pan on medium-low heat sautee the sliced mushrooms, carrots and asparagus in the vinaigrette for 15 minutes
Remove sirloin and plate with the vegetables. Remove roll of butter and cut coins and place on top of sirloin right before serving.
Bon appetit!
