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Seared Peppered Sirloin with
Red Wine-Chèvre Glaze



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La Belle Cuisine


Seared Peppered Sirloin with
Red Wine-Chèvre Glaze

The White Dog Cafe Cookbook:
Recipes and Tales of Adventure from
Philadelphia's Revolutionary Restaurant

by Judy Wicks and Kevin von Klause, 1998, Running Press

Serves 4

 Red Wine-Chèvre Glaze
2 tablespoons minced shallot
5 black peppercorns
1 bay leaf
1 allspice berry
1 cup dry red wine
1 1/2 cups Veal Demi-Glace
3 tablespoons crumbled unaged chèvre
1 1/2 teaspoons freshly ground
black pepper
1/4 teaspoon salt

 Private Reserve
Top Sirloins 8/8 OZ

4 sirloin steaks (each about 8 ounces)
trimmed of all excess fat
Salt and freshly ground black pepper
1 tablespoon olive oil

1. Make the glaze: In a small nonreactive saucepan, combine the shallot, peppercorn, bay leaf, allspice and red wine and bring to a boil over
medium heat. Reduce the heat and simmer until most of the liquid
evaporates, about 5 minutes.
2. Stir in the demi-glace and simmer for 5 minutes. Add the chèvre and
whisk over low heat until incorporated and smooth. Strain through
a fine sieve and stir in the pepper and salt. Keep warm or let cool
to room temperature, cover, and refrigerate for up to 1 week.
Reheat before serving.
3. Cook the steaks: Season the steaks on both sides with a little salt and
lots of freshly ground black pepper. Heat the oil until very hot in a
large cast-iron skillet set over high heat. Add the steaks and sear for
3 minutes on each side or to the desired doneness.
4.  Serve the steaks topped with the glaze. We like to serve them with
our Chèvre-Rosemary-Garlic Mashed Potatoes.

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