Portion the flat iron steaks into 6 oz. pieces and let rest at room temperature for 15 minutes before cooking.
For the sauce:
Medium stock pot
Trimmings from the flat iron
3 large shallots
3 cloves garlic
2 juniper berries
2 bay leaves
1 tablespoon tomato paste
1 bottle of cabernet sauvignon
6 cups beef stock or chicken demi glaze
Heat the stock pot over high heat, using a small amount or oil sauté the meat trimmings until brown. Add the shallots sliced and the garlic and continue to cook along with the meat until nicely browned. Add the tomato paste and stir to coat the meat mixture. Brown the tomato paste until a fond forms on the bottom of the pan. Add the aromatics and deglaze with the bottle of wine. Using a wood spoon scrape the bottom of the pot to loosen the bits that formed. These will add flavor to the sauce. Reduce the wine by half over high heat then add the stock and bring to a simmer. Reduce the heat to keep the liquid at a simmer but not boiling, this will help keep the final sauce clean and light. Reduce the sauce by half, strain and reserve until needed.
For the butter:
1 shallot finely diced
½ pound butte , softened
½ cup point reyes blue cheese, at room temperature
Salt and pepper
Lightly sauté the shallot in a small amount of butter just to soften but not brown. In a food processor add the shallot, butter, cheese and season with salt and pepper to taste. Combine until smooth. Hold at room temperature until ready to use.
1 sauté pan
Salt and pepper
Pink pepper corns
Season the flat iron that has been resting with salt and pepper on both sides. Heat the sauté pan and add the oil gently place the meat in the pan and don’t move it. Let me get a little brown on one side, about one minute then turn and cook for another 30 seconds. Add the butter and reduce the heat to medium. With a spoon baste the meat with the melted butter continuing to brown and cook the meat. Turn the meat one more time and baste with the melted butter. Once the meat has reached the desired temperature, I would suggest medium rare remove from the pan and let rest 7 to 10 minutes while you finish the sauce.
Remove any burnt butter and oil from the sauté pan and add the pre made sauce. Add a small amount of pink peppercorns and one teaspoon butter, let reduce until the sauce is thick enough to coat the back of a spoon.
Slice the meat into thin slices across the grain put on a serving plate cover with the sauce and place a spoon full of the blue cheese butter on top. Is good server with fries, roasted potatoes, potato puree or gratin.