Today’s Cut from Shipley Beef* Recipe

Prepare the Candied Shallots

In a small skillet, melt butter over medium heat. Add sliced shallots and cook until they are soft, about 5 minutes. Sprinkle brown sugar over shallots and cook until caramelized, about 5 more minutes. Set aside.

Make the Gremolata

In a food processor, pulse walnuts, parsley, lemon zest, and a pinch of salt until finely chopped. Set aside.

Prepare the Herb Potato Cake

In a pot of boiling salted water, cook the chopped potatoes until fork-tender, about 15 minutes. Drain and mash the potatoes. Mix in egg, salt, and pepper. Form the mixture into patties.

Cook the Herb Potato Cakes

In a skillet, heat olive oil over medium heat. Add potato patties and cook until golden brown on both sides, about 3-4 minutes per side. Remove and keep warm.

Cook the Beef Steak

Season the beef steak with salt and pepper. In the same skillet, sear the steak over high heat for about 4-5 minutes per side for medium-rare, adjusting cooking time as needed based on the thickness of the cut.

Assemble the Dish

Plate the herb potato cakes, top with the beef steak, spoon candied shallots over the steak, and sprinkle with walnut gremolata.