TO PREPARE MARINADE: Place the oil, vinegar, garlic, and peppercorns
in a dish or mixing bowl and whisk to combine. Add the tarragon
and rosemary. Add the steaks, coating with the marinade on both
sides, and let marinate in the refrigerator overnight.
TO PREPARE BEET SYRUP: Place the beet juice in a small saucepan
and bring to a boil. Cook over medium-high heat for 15 to 20 minutes,
or until syrupy in consistency and 1/4 cup remains. Lightly season
with salt and pepper to taste.
TO PREPARE CILANTRO OIL: Blanch 3 bunches of cilantro in boiling
water for 10 seconds. Remove and shock in a bowl of iced water to
stop the cooking process. Transfer to a blender with the remaining
bunches of uncooked cilantro and puree while slowly adding the olive
oil. Let the mixture rest overnight. The next day, strain through
cheesecloth into an attractive glass bottle and season with salt
TO PREPARE DRESSING: Whisk together the vegetable oil and mustard
in a mixing bowl. Whisk in the vinegar and season with the salt
and pepper. Let chill in the refrigerator. Remove the thick stems
of the watercress and chill the leaves. When ready to serve, toss
the watercress with the dressing and pile in a high mound on the
center of each serving plate, leaving plenty of room around the
TO PREPARE STEAKS: Remove the steaks from the marinade and grill
over medium-high heat for about 2 minutes on each side for medium-rare,
about 3 minutes on each side for medium, or to desired doneness.
TO SERVE: Slice each steak and arrange on top of the salad. Drizzle
or spoon the cilantro oil and beet syrup around the salad in attractive
or free-form psychedelic patterns.
WINE RECOMMENDATION: Zinfandel from California, Cabernet Sauvignon
from California, or Chianti Classico from Italy will perfectly complement
the combination of seasonings and steaks.
HELPFUL TIPS: Not only should the steaks marinate overnight, but
the cilantro oil should also be prepared a day in advance to give
the ingredients time to infuse and settle. You can juice the beets
yourself or buy beet juice at a health food store. For the best
visual effect, serve this dish on large white serving plates.
Recipe reprinted by permission of Harper Collins. All rights reserved.