1 red bell pepper
1 yellow bell pepper
5 tablespoons canola oil
4 dried chipotle peppers
2 10-ounce sirloin steaks
12 fingerling potatoes (about 1 ½ pounds), halved lengthwise
5 shallots, three thinly sliced and two minced
1 large red beet, roasted, peeled and cut into 1/8ths
1 large yellow beet, roasted, peeled and cut into 1/8ths
2 tablespoons extra-virgin olive oil
1 tablespoon minced tarragon
2 tablespoon Wan Ja Shan® ponzu sauce
1 cup red wine like Barolo
1 tablespoon prepared horseradish
½ cup crème fraiche
4 ounces blue cheese
Kosher salt and freshly ground black pepper to taste
Coat the peppers with 1 tablespoon of the oil and place them on an open flame or under the broiler in the oven. Blacken on all sides, about 4 minutes per side, and remove to a bowl, then cover with plastic film to steam them for about 10 minutes. Remove the blackened skin, stems and seeds and slice into ¼-inch thick strips. Reserve.
Rehydrate the chipotle peppers with hot water in a small bowl for about 10 minutes. Drain and reserve.
Oil the steaks, coating them on both sides with about 1 tablespoon for each steak. Season the steaks generously with salt and pepper. Add 1 tablespoon of canola oil to a large cast-iron skillet over high heat, cook for about 3 minutes on the first side and about 2 ½ minutes on the second side for rare, depending on thickness and desired doneness. They should be deep golden brown. Transfer the steaks to a plate to rest for 5 to 10 minutes. Pour out most of the fat, leaving a thin coating in pan to make the pan sauce.
In boiling salted water, cook the potatoes for about 7 minutes and drain. Meanwhile, add the remaining 1 tablespoon canola oil to a medium sauté pan. Add the sliced shallots. Season with salt and pepper and sauté about 5 minutes until colored. Add the cooked potatoes to the shallots to make the hash. Check the season and adjust if necessary.
In a medium bowl, gently combine the beets, olive oil, tarragon, reserved bell pepper slices. Add the ponzu sauce. Season to taste with salt and pepper.
Add the 2 minced shallots to the steak pan over medium high heat and sauté for about a minute. Deglaze with red wine. Add the rehydrated chipotle peppers and reduce the sauce by half, about 5 minutes. Add the horseradish. Reduce the heat and whisk in the crème fraiche. Remove the chipotles. Slice the steak and season the slices with salt.
To plate: On a large platter, arrange the potato hash in a diagonal row just off-center. Place the beet salad in a row alongside the potatoes and then the steak slices in another row next to the beets. Spoon the pan sauce over the meat. Crumble the blue cheese across the platter.
Col d'Orcia Brunello di MontalcinoColor: Deep ruby red
Aroma: Complex and fresh, with inviting fruit aromas balanced by oak-imparted spices
Taste: Well-structured and full-bodied, with fine tannins that promise great aging capacity; long and impressive finish