Red Wine & Rosemary Radishes

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10 minutes
50 minutes + 30 minutes rest
1 hour 30 minutes
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What You Need

For the radishes:

  • 12 Dandy® radishes cut into
  • 1 sprig rosemary
  • ½ teaspoon sea salt
  • ½ teaspoon coarse ground black pepper
  • 2 Tablespoons Red wine
  • 2 Tablespoons olive oil

For the steak au poivre:

  • 4- 6 oz. Petite Filet mignon
  • 2 tablespoons sea salt
  • ¼ cup coarse cracked black pepper
  • 4 sprigs thyme
  • 4 cloves garlic (smashed)
  • 2 Tablespoons Canola oil
  • 2 Tablespoons salted butter
  • 4 oz. Roquefort Cheese

Make It

  1. Set circulating water bath to 185 degrees.
  2. On a clean surface, quarter the Dandy® radishes and place in a zipper top plastic bag, being careful not to dirty the seal of the bag. (fold the edges of the bag down to fi ll the bag) Add the rosemary, sea salt, pepper, red wine and olive oil and seal the bag pushing out as much air as possible while sealing. (place the fi lled zipper top bag on the edge of the counter and slowly slide the bag over the edge, just until the product is hanging and then close seal and gently bring the product up) Once bag is securely sealed, submerge in your 185 degree circulating water bath, secure the top of the bag to the edge of the bath (I like my Emmer’s Boston Bulldog clip, it has never failed me) cook for 30 minutes.
  3. Once radishes are cooked, remove bag from bath, and allow to cool for 15 minutes, then place into an ice bath submerging the radishes for 5 minutes.
  4. When ready to serve, remove the radishes from the bag and reserve the liquids. Heat a medium saute pan over medium high heat and add radishes and liquid cooking for 3-4 minutes until red wine glazes the radishes. Serve with your Pepper Seared steak and a bit of good Roquefort cheese.
  5. On a clean surface salt the steaks and then heavily crust the steaks in pepper, let sit for 10 minutes. Heat a large cast iron skillet over high heat.
  6. Make sure your vent is on over your stove, place the canola oil in the hot pan, add the pepper crusted steaks and sear for 3 minutes on fi rst side, flip steaks and add thyme and garlic, cook 2 minutes then add butter. As butter melts, tilt the pan and using a large spoon carefully spoon the melted butter over the steaks.
  7. Cook for 3 minutes and then remove from pan. Let steaks rest for 5 minutes.
  8. Just before serving heat pan juices and drizzle them over the steak for serving. Place 1 oz. Roquefort cheese on each steak and serve with your Red Wine & Rosemary radishes for a delicious, French Bistro experience.
Recipe by Chef Todd Fisher