Sweet Apple Onion Purée & Seared Steak

Sweet Apple Onion Purée & Seared Steak 

1 Tbs. butter
1/2 yellow onion, chopped
1 medium apple, cored and chopped
2 large parsnips, peeled and chopped
sea salt and pepper
1/2 cup red wine

1 large NY strip steak
sea salt and pepper
1 Tbs. butter

 

Melt the butter in a medium saucepan over medium-high heat. 

Add the onions, apple, parsnips, and salt and pepper. 

Sauté until golden brown. 

Reduce heat to a simmer. 

Add red wine and continue to cook until the wine has reduced to almost nothing and the parsnips are super soft. 

Add more wine if necessary, in order to reach parsnip perfection.

Transfer to a high-speed blender or food processor. Purée until somewhat smooth, but still a tad bit chunky. Texture is good.

 

For the steak ~
Bring the strip to room temperature. Season liberally with salt and pepper.

Meanwhile, preheat the oven AND a cast-iron pan (or any oven-safe pan, but cast-iron is best) to 500 degrees.

Once everything is hot, drop the butter into the pan and immediately set in the steak.
Return to the oven and sear for about 3-5 minutes.

Flip to the other side.

Sear for an additional 3-5 minutes.**

Remove the steak from the oven. Place on a cutting board and tent with foil for about 10 minutes.
Slice and serve atop the Sweet Apple Onion Purée.

 

**This creates a pretty rare steak. Cook a minute or two longer for more “doneness.”