Oven Roasted Peppercorn Sirloin
with Mustard-Shiitake Salad

Serves 4

• 3 prime naturally fed sirloin steaks, bone out

• ½ pound shiitakes, stemmed and cut into ¼-inch slices

• 1/4 cup Three Mustard Vinaigrette

• 2 small heads frisee salad, cored, washed and spun dry

• Grapeseed or canola oil for cooking

• Kosher salt and freshly ground black pepper

 

Pre-heat an oven to 400 degrees.  Season the steaks with salt and lots of freshly ground pepper.  In a sauté pan coated lightly with oil over high heat, sear the steaks until brown, about 2 to 3 minutes.  Turn over and place in the oven until medium-rare, about 6 to 8 minutes depending upon thickness.  Remove from oven and transfer to a cutting board and let rest for 5 to 8 minutes before slicing.  Meanwhile, in the same sauté pan coated lightly with oil over medium-high heat, sauté the mushrooms until soft, about 3 minutes, and deglaze with Three Mustard Vinaigrette and reduce by 10 percent. Place frisee in a bowl and pour hot vinaigrette on top, tossing to coat.  Season with kosher salt and freshly ground black pepper.  Place a small mound of frisee on a plate and top with sirloin slices.

©2006 Ming Tsai