Con Poulos
Active Time
Total Time
45 MIN
Serves : 4 to 6

The brassicas here include baby cauliflower, cute 2- to 4-inch heads that come in vibrant colors like green, orange and purple as well as the usual ivory. Slideshow: More Steak Recipes

How to Make It

Step 1    

Preheat the oven to 425°. On a large rimmed baking sheet, toss the brassicas and thyme with 
1/4 cup of the olive oil and season generously with salt and pepper. Spread in a layer and scatter 2 tablespoons of the butter on top. Roast for 20 to 25 minutes, until golden and tender.

Step 2    

Meanwhile, in a large cast-iron skillet, heat the remaining 
1 tablespoon of olive oil. Season the steaks all over with salt and pepper. Add to the skillet and cook over moderately high heat, turning often, until an instant-read thermometer inserted in the thickest part of each one registers 120°, 12 to 15 minutes. Transfer to a carving board and let rest for 10 minutes. Do not wipe out the skillet.

Step 3    

In the same skillet, cook the shallots and garlic over moderate heat, stirring, until softened, 2 minutes. Add the wine and cook, scraping up any browned bits, until almost evaporated, 
3 minutes. Add the stock and cook until slightly reduced, 
2 minutes. Remove from the heat and gradually whisk in the remaining 5 tablespoons of butter until emulsified; season with salt and pepper. Carve the steaks against the grain. Serve with the brassicas and sauce.

You May Like



Sign Up for Our Newsletter

Keeping you in the know on all the latest & greatest food and travel news, and other special offers.