Braised Beef with Cipollini Onions, Shitakes and Olives

By á-4826

Ingredients

• 1 flank steak, 2-21/2lb, rolled and tied
• Kosher salt and freshly ground pepper
• 3 Tbs. olive oil
• 1/2 lb. shitake mushrooms, trimmed and halved
• 3/4 lb. cipollini onions
• 2 garlic cloves, minced
• 1 Tbs. beef demi-glace
• 1/1 /2 cups beef stock
• 1/4 lb. olives, pitted
• 1 Tbs.fresh rosemary leaves
• 1 tsp. chopped fresh thyme
• Polenta for serving

Preparation

Step 1

1. Preheat oven to 350F. Season steak with salt and pepper. In 31/2 oval Dutch oven over medium-high heat, warm 1Tbs. oil. Sear steak on all sides, 8-10 minutes. Transfer to plate.

2. Reduce heat to medium, warm 2 tbs. oil. Cook mushrooms, stirring occasionally, about 9 minutes. Transfer to bowl. Add onion to pot; cook, turning once, about 3 minutes per side. Add mushrooms, garlic and demi-glace; cook 1 minute. Increase heat to high. Add stock, olives, rosemary and thyme, bring to a boil. Place steak on top. Cover pot with foil and lid. Cook in oven about 2 hours.

3. Transfer beef to carving board; simmer sauce over medium-high heat until thickened. Slice beef; serve with sauce over polenta.