Featured Recipe

Featured Chef Jen Cereghino’s
Mini Steak Medallions w/Crispy Shallots and Rosemary-Balsamic Reduction



2- 8oz Teres Major Steaks
tsp. Sea Salt
1 tsp. Ground Black Pepper
2 T. Fat (I used rendered Bacon Fat)

Crispy Shallots (recipe follows)
Rosemary-Balsamic Reduction (recipe follows)

  1. Preheat oven to 425°F.
  2. Sprinkle steaks with salt and pepper. Set aside.
  3. In a large, oven-proof fry pan over medium-high heat, warm the fat. Add the steaks and brown on all sides, about 5 minutes total.
  4. Transfer the pan to the preheated oven and roast until an instant-read thermometer inserted into the center registers 130° to 145°F, for medium-rare to medium, and the meat is barely pink in the center, about 10-12 minutes. Transfer the steaks to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes.
  5. Slice into 1/2" slices and serve with a pink of Crispy Shallots and a drizzle of Rosemary-Balsamic Reduction. Serve with toothpicks.

Crispy Shallots

3 T. Fat (I used rendered Bacon Fat)
3 Shallots, peeled and thinly sliced

  1. In a medium skillet, heat the fat.
  2. Add the shallots in a single layer and cook over moderate heat, stirring frequently, until they are golden, about 15 minutes.
  3. Using a slotted spoon, transfer the shallots to paper towels to drain.

Rosemary-Balsamic Reduction

2 Sprigs Fresh Rosemary, plus more for garnish
3 T. Balsamic Vinegar
1 T. Raw Honey

  1. In a small saucepan, heat balsamic vinegar and honey until simmering.
  2. Simmer mixture until slightly thickened, about 3 minutes.
  3. Set aside to cool, about 5 minutes.