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Sirloin Filets With Wilted Escarole, Red Peppers, Bacon & Balsamic-Scallion Vinaigrette

Sirloin Filets With Wilted Escarole, Red Peppers, Bacon & Balsamic-Scallion Vinaigrette

Serves 4

    Balsamic Scallion Vinaigrette

    • ½ cup balsamic vinegar
    • 6 scallions, white and green part, roughly chopped
    • 6-8 canned anchovies, packed in oil, minced
    • 1 cup virgin olive oil
    • Salt and pepper, to taste

    In a blender, combine all of the vinaigrette ingredients. Pulse the blender on and off several times until the scallions are chopped and the vinaigrette is emulsified. Season with salt and pepper and set aside.

      Sirloin Filets

      • 4 (8-ounce) Certified Piedmontese sirloin filets
      • 2 tablespoons olive oil
      • Salt and pepper, to taste

      Preheat oven to 375°F.

      Brush each steak with olive oil and season the steaks on both sides with salt and pepper. Using a grill pan or cast iron skillet, sear steaks for 2 minutes on each side. Remove steaks to a sheet pan and roast in a 375°F oven until medium rare (about 5 to 6 minutes). Remove the steaks from the oven and set them aside to rest in a warm space for approximately 5 minutes. Proceed with the rest of the recipe while the steaks rest.

        Wilted Escarole

        • ¼ cup extra virgin olive oil
        • 4 cloves garlic, sliced thin
        • 6 cup escarole, dark green leaves removed, roughly chopped into 2-inch pieces
        • 1 red pepper, seeded and chopped into 1-inch strips
        • ¾ cup bacon, diced and cooked until crisp
        • Salt and pepper, to taste

        In a large, cold sauté pan, place the olive oil and garlic. Place the pan over medium heat and bring the oil and garlic up to temperature. (Be careful to only lightly brown the garlic—do not let it burn!) When the garlic is light brown and fragrant, add the escarole, peppers, bacon, and salt and pepper to taste. Continue cooking the ingredients over medium heat for approximately 4 minutes until the escarole is wilted. Divide the wilted escarole among four dinner plates. Re-blend the vinaigrette briefly and spoon about 3 to 4 tablespoons of vinaigrette on and around the escarole. Top the escarole with the steaks, and lightly glaze each steak with vinaigrette. Serve immediately.

        Pairing: Sonoma Zinfandel