CULOTTE WITH FIGGY MARMITE JUNIPER GLAZE

© 2018 by Rob Firing

SERVES 4 TO 6

Dried juniper berries are best here, but you can use smashed rosemary to approximate the juniper flavour. The glaze will be rich and salty, with the perfume of peppery pine. I like to serve any leftover glaze as a sauce, with aged cheddar on toast, and pan-fried endive.

1 CULOTTE STEAK (ABOUT 2 POUNDS), CAP REMOVED

1 TABLESPOON MARMITE, DIVIDED

DUCK FAT OR UNSALTED BUTTER OR LARD OR TALLOW

2 TABLESPOONS UNSALTED BUTTER, DIVIDED

8 DRIED JUNIPER BERRIES, SMASHED WITH A MORTAR AND PESTLE

1 FRESH FIG

1 CUP DRY RED WINE

AS MUCH ENDIVE AS YOU LIKE, HALVED LENGTHWISE

1 OR MORE SHALLOTS, QUARTERED BUT ROOT END LEFT INTACT TO HOLD LAYERS TOGETHER

LINE THE BOTTOM RACK of your oven with enough foil to catch any drippings. Preheat oven to 225°F.

THIS STEP IS OPTIONAL, but it helps you remember which way the grain runs after cooking has changed the steak’s shape and hidden the granularity on its surface: Using a sharp knife, lightly score your culotte across its length, between the two furthest corners of its triangular shape (which is the same direction as the grain).

USING YOUR HANDS, spread a thin coating of Marmite all over the steak. Place the steak on a wire rack in preheated oven and cook for 30 minutes per pound, turning once halfway through to dry both sides evenly. Remove from oven when the steak reaches an internal temperature approaching 115°F in the middle, or an average of 118°F when tested in different parts.

USING YOUR HANDS or a basting brush, coat one side of the steak with a big dab of duck fat. In a heavy pan over high heat, sear steak on both sides, starting fat-side down. When the steak reaches an internal temperature approaching 120°F (which is cooler than the other cuts since the culotte reaches medium-rare faster) and your crust looks fabulously dark and handsome, remove it from the heat (reserve the pan). (If the steak starts to look like it’s going to get too dark before you are able to bring it to temperature, reduce the heat to medium.) Let steak rest loosely wrapped in foil for at least 10 minutes while you prepare the sauce and endive.

IN THE RESERVED PAN, combine 1 tablespoon butter, smashed juniper berries, and 1/2 teaspoon Marmite and heat until the butter starts to bubble. Add fig and, using a wooden spoon, squash it in the pan. Pour in red wine and cook, stirring with a wooden spoon to pick up any brown bits at the bottom of the pan, until the mixture thickens to a syrupy glaze and is reduced by half. Pour in the juices from the foil wrapped around your steak and stir well. Transfer sauce to a small bowl and set aside (reserve pan).

TO THE SAME PAN over medium-high heat, melt 1 tablespoon butter. Fry endive and shallots until softened and darkened, about 2 minutes. Remove from heat and set aside.

USING A VERY SHARP KNIFE, cut your culotte into 1/4-inch slices across the grain and transfer to a serving platter or serve on your carving board. Drizzle glaze overtop and scatter with endive halves and shallot wedges. Serve with a little bowl of the delicious figgy Marmite glaze on the side.