If you haven’t had melted leeks, you’re in for some delightful veggie decadence. Here, they’re cooked down in butter and white wine sauce until soft and deliciously “melted,” giving them a hint of French flair. Crispy Parmesan-roasted spuds and a mustard chive vinaigrette serve as equally elevating elements to this juicy steak dish.
⅛ ounce chives
12 ounces red-skinned potatoes
½ ounce grated Parmesan cheese
1½ tablespoons unsalted butter
¼ cup white wine
1½ tablespoons Champagne vinegar
1 teaspoon Dijon mustard
2 10″ medium pans, 1 with lid
Leeks grow in sandy soil, which means they absorb water, along with a little dirt, through their layered leaves. Soaking helps remove all of the grit between each layer.
Prefer your steak a little less rare? Let it sear a bit more, about 5-6 minutes per side, until medium. USDA recommends cooking beef to 145°F.
Cutting meat against the grain ensures tenderness. Find the direction of the grain (muscle fibers) and slice across it, rather than parallel.
Preheat oven to 425ºF. Rinse all produce. Trim and discard dark green tops of leeks, if necessary. Halve lengthwise, then halve crosswise. Place leeks in a bowl of cold water to let dirt sink to bottom (see Recipe Tip). Thinly slice chives, place in a medium bowl, and set aside. Halve potatoes lengthwise, cut into 1-inch pieces, then place on a baking sheet.
Toss potatoes on baking sheet with Parmesan, 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Arrange in a single layer and roast until lightly browned and crisp, 15-20 minutes. Meanwhile, using a slotted spoon or your hands, remove leeks from water (don’t drain, or the dirt at the bottom will pour over them), then pat very dry with paper towel.
In a medium pan, combine butter, white wine, and ¼ cup water, then add leeks and stir to coat. Season with ¼ teaspoon salt and pepper as desired, cover, and place over medium heat. Simmer until leeks are softened and liquid is almost completely evaporated, about 15 minutes. Uncover pan, increase heat to medium high, and continue simmering until leeks are very soft and browning in spots, about 5 minutes more.
While leeks cook, pat steaks dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Heat ½ tablespoon olive oil in a separate medium pan over medium-high heat. When oil is shimmering, add steaks and sear until browned and medium rare, 4-5 minutes per side (see Recipe Tip). Transfer to a cutting board and set aside to rest for at least 5 minutes.
While steaks rest, add Champagne vinegar, Dijon mustard, ¼ teaspoon salt, and pepper as desired to bowl with chives and whisk to combine. Whisking continuously, slowly add 3 tablespoons olive oil until fully combined.
Cut steaks against the grain into ¼-inch slices and transfer to serving plates (see Recipe Tip). Divide melted leeks between plates with steak, and spoon over chive vinaigrette. Serve with Parmesan potatoes, and dig in!
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