Seared beef strip loin recipe

Ingredients

• 1-pound purple eggplant, peeled and sliced lengthwise ⅛ inch thick
• ¼ cup plus 2 tablespoons (3 ounces) olive oil
• 2 large red-ripe tomatoes, sliced as thinly as you can manage
• Kosher salt and ground white pepper
• 1 small bunch of fresh basil leaves
• 2 teaspoons fresh thyme leaves
• 2 tablespoons minced black Kalamata olives
• 2 tablespoons freshly grated Parmesan cheese

• 12-ounce bottle or can dark beer, such as Santa Fe Brewing Company’s Nut Brown Ale
• ½ cup (4 ounces) strong coffee
• ½ cup (4 ounces) dry red wine
• 2 tablespoons (1 ounce) maple syrup
• 1 tablespoon Dijon mustard
• 1 small shallot, chopped
• 2 garlic cloves
• Two 4- to 5-inch sprigs of fresh tarragon
• Small sprig of fresh thyme
• 1 ½ cups (12 ounces) Veal Demi-Glace
• 1 tablespoon chopped fresh tarragon
• Kosher salt and ground white pepper

• 1¼ pounds trimmed well-marbled beef strip loin
• Kosher salt and ground white pepper
• ¼ cup (2 ounces) olive oil
• 6 tablespoons (3 ounces) unsalted butter
• 2 medium shallots, sliced thin
• 3 garlic cloves
• Small sprig of fresh thyme
• Small sprig of fresh oregano or an additional small sprig of fresh thyme
• Small basil leaves, thyme leaves, beet greens, or small salad greens, for the finished dish

To Prepare the Eggplant Tomato Wrap
1. Preheat the oven to 350°F.
2. Place a 12-inch square piece of plastic wrap on a work surface.
3. Brush 6–8 of the best-looking eggplant slices on both sides with several tablespoons of the oil.
4. Warm a griddle or large sauté pan over medium heat and lay out the eggplant slices, in batches if needed. Cook on each side for a couple of minutes, until the eggplant is limp and golden in spots.
5. Lay the eggplant slices side-by-side on the plastic wrap, long sides slightly overlapping. Over the eggplant, lay the tomatoes, covering the surface as completely as possible. Season with salt and pepper, and scatter the surface with basil, thyme, olives, and Parmesan.
6. Using the plastic wrap for support, roll the eggplant snugly into 1 long tube 11–12 inches in length. Transfer carefully to a rimmed baking sheet. Season the eggplant itself with a bit more salt and pepper if you wish.
7. Spoon the remaining oil evenly over the top of the eggplant wrap. (The eggplant can be prepared to this point up to 4 hours ahead of when you plan to bake it.)
8. Bake for 12–15 minutes, until the eggplant is tender and the wrap is heated through so that the cheese has melted. Transfer the baking sheet to a baking rack. Leave the oven on.
To Prepare the Ale Reduction
9. While the eggplant is baking, prepare the ale reduction sauce. Combine the beer, coffee, wine, maple syrup, mustard, shallot, garlic cloves, and the sprigs of tarragon and thyme in a medium saucepan. Bring to a boil, then reduce the heat to a simmer, and reduce the mixture by half, about 10–15 minutes.
10. Stir in the demi-glace and continue simmering until the sauce is reduced by about two-thirds to a rich sauce consistency.
11. Strain through a fine-mesh sieve, pushing on the solids to release all their juices. Return the sauce to the pan, stir in the chopped tarragon, season with salt and pepper, and keep warm on low heat.
To Cook the Beef Loin
12. Warm a large heavy ovenproof skillet, such as cast-iron, over high heat to nearly smoking.
13. Season the strip loin with salt and pepper.
14. Pour the oil into the skillet, add the beef, and sear on all sides until deeply brown, about 6 minutes.
15. Add the butter, shallots, garlic, and herb sprigs to the skillet.
16. Transfer the skillet with the meat to the oven and roast for 8–12 more minutes, until the beef reaches an internal temperature of about 125°F on an instant-read thermometer. The temperature will rise a few more degrees while the meat sits.
17. Remove the strip loin from the oven and then baste with the pan juices for 30 seconds. Let the meat rest on paper towels for several minutes.
Putting it all Together
18. With a sharp knife, slice the eggplant-tomato wrap into 8 equal pieces and place 2 pieces on each of 4 plates, one to each side. Slice the strip loin into 8 slices and arrange 2 slices on each plate leaning into the eggplant. Spoon the sauce over the beef and let it pool around the slices. Tuck herbs or greens around each plate and serve right away.