Prep Time: 5 min
Cook Time: 10 min
2 (14-ounces) center cut dry 28-day aged prime strip loin
Bordeaux Syrup, recipe follows
Truffle Potato, Carrot Puree
750 ml Bordeaux Red Wine
1 cinnamon stick
2 star anise
2/3 cup honey (recommended: Savannah Bee Company Honey)
Preheat a grill over medium-high heat.
Season prime strips generously with kosher salt and white pepper on both sides. Put the steaks on a very hot grill and cook for about 3 to 5 minutes on each side for medium-rare. Transfer to serving plates and serve with Bordeaux Syrup, and Truffle Potato and Carrot Puree.
Put all the ingredients in a stainless steel saucepan. Reduce slowly over medium heat, until it becomes a syrup, about 30 minutes. Strain and drizzle Bordeaux Syrup over steak.
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