Grilled Sirloin with Peppercorn Butter and Merlot Sauce

Adapted from The Common Grill Cookbook, by Craig Common

The Common Grill in Chelsea, MI was a go-to spot for Sam and Donna when they were living in Michigan with the vulture-sized black flies and 18-foot snowdrifts (at the same time, some months).  They gave me a copy of this cookbook.  Everything I’ve ever made from it was as delicious as it was caloric.  I took the opportunity to add it to the blog because a) I only cook from online recipes now, and b) because I intended to serve the dish for dinner the Little Black Dress Party widowers gathering at my place for dinner this coming Friday.


Ingredients:
4 12 oz. N.Y. steaks, trimmed
 
PEPPERCORN BUTTER
l/2 cup merlot wine
1 shallot, thinly sliced
1 1/2 teaspoons balsamic vinegar
1 sprig fresh thyme
1 sprig fresh rosemary
pinch dry mustard
4 tablespoons butter, softened
pinch cracked peppercorn blend
1/4 teaspoon Dijon mustard
pinch kosher salt
 
MERLOT SAUCE
4 tablespoons butter, softened
2 tablespoons cornstarch
1/4 cup olive oil
6 cloves garlic, minced
1/3 cup red wine vinegar
3 cups merlot wine
4 cups good chicken stock
2 tablespoons fresh thyme, finely chopped

POTATO LEEK CAKES
1 lb. baking potatoes
1/4 teaspoon salt
pinch black pepper
1 egg, lightly beaten
1/4 cup leeks, finely chopped, sautéed in butter
2 tablespoons butter

Instructions:

Peppercorn Butter

1.  Combine merlot, shallot, vinegar, fresh herbs, and dry mustard in a medium saucepan, then boil over medium heat until liquid is syrupy (approximately 15 to 20 minutes).  Remove herb sprigs and cool.
2. Add the butter, cracked peppercorn blend, mustard and salt to cooled butter mixture, then blend thoroughly. 
3. Refrigerate until ready to serve.

Merlot Sauce

1.  Mix softened butter and cornstarch together into a paste.  Set aside. 
2.  Heat oil in large saucepan.  Add the garlic and saute 30 seconds. Add the vinegar and merlot.  Heat sauce to just under a boil and continue cooking until liquid reduced by ¾, about 15 to 20 minutes.
3. Add chicken stock, return to just under a boil and reduce by ¾ again.  Straithen return to saucepan.    
4. Stir in the cornstarch mixture and whisk in until thoroughly blended.
5. Add fresh thyme and cook for 3 minutes or until sauce begins to thicken.  Cool.

Potato Leek Cakes

1.  Boil water in a large stockpot.  Add potatoes and boil for 15 minutes.  Remove from hea and cool for 10 minutes.
2. Drain potatoes and rinse with cold water.  Refrigerate for 30 minutes.
3. Peel potatoes and grate them into a large bowl.  Add beaten egg and leeks, then stir gently.  Shape into four patties.
4. Heat butter in a skillet over medium heat and cook patties until golden, about 4 minutes.

Steaks

1. Cook steaks and place on a serving plate.  
2. Pour ¼ cup of sauce over each steak, then put 1 tablespoon of the butter on top.   
3. Serve with Potato Leek Cake and roasted asparagus.

Serves four.