Locally Sourced 3

Seared 12-Ounce Rib-Eye, Celeriac, Buttery Leeks and Flathead Cherry Agrodolce from the Fieldhouse

Ben Harman, founder and chef of The Fieldhouse/The Annex, shares a hearty recipe for rib-eye steak with locally sourced produce. Enjoy his mouthwatering, step-by-step guide to a Montana-inspired dish. 

Ingredients

1 leek

1 carrot (Amaltheia Organic Dairy, Belgrade, Montana)

2 celery stems

1 cup red wine

1 cup Flathead cherries

1/2 cup red wine vinegar

1 cup sugar

2 ounces butter

Salt

Celeriac (Celery Root)

Source: Lifeline Produce in Victor, Montana

“This is a must-try ingredient! When I am unfamiliar with a new ingredient, I pick some up. It’s a great learning experience. All we did for the dish was to peel the celeriac and cut into an ‘oblique’ cut, or just fun shapes, but keep them consistent in size so they cook evenly. Cook in a saute pan with some chicken stock or water and some leek butter leftover from poached leeks. Add salt, but I leave the pepper off because I want the celeriac to look beautiful and white. Cook until tender. The flavor will blow you away!”

Buttery Leeks

Source: Ploughshare Farm in Moiese, Montana

“Leeks to me are the sexier, more delicate version of the onion. Since it’s the garnish, the leek will present much better than a ‘buttery onion’ which inherently sounds less appetizing. Cut the leeks in half, leaving the roots intact, and rinse them by running under cold water while separating the layers gently to remove any dirt. Place them in a shallow pan. The closer together they are, the less butter you will need. Cover the pan with tin foil or a lid and cook in a low oven for a couple hours. After they’re poached, I like to sear mine in a hot pan with some salt.”

Flathead Cherry Agrodolce

Source: Flathead, Montana

“This sauce is savory, bright and slightly sweet—amazing and so complementary of many types of proteins. Sweat the mirepoix in a sauce pot. Deglaze with red wine and cook au sec (until dry). Add cherries, vinegar and sugar; salt to taste. Let this mixture stew a while. The vegetables will turn purple and blend in beautifully. After stewing, it will have reduced slightly and created a thicker consistency. Play around a little here if you like to change the consistency of your agrodolce. Just be sure to taste so you know where you are and can get an idea of where you want to go. Finish the sauce by adding butter and stirring constantly. This will add a nice texture and flavor as well as glossy sheen.”

12-Ounce Rib-Eye Steak

“First things first when cooking steak: salt and pepper that baby. If it seems like too much, you’re probably just right. It WILL make the difference. Don’t try to season it after and expect the same result. To sear the steak, use a cast-iron or other thick pan, something to retain heat so we can get some nice color on that meat. Use an oil with a high smoke point. We want to add color and texture without burning our oil or imparting much flavor. Sear both sides, feeling as you go to get the desired doneness (anything over medium will probably have to go in an oven after searing). Let it rest! I was horrified to find that many of the ‘steakhouses’ in the world don’t practice this extremely important step. Let a steak rest at least 10 minutes. You spent the money and took the time with everything else; do yourself a favor and be patient. I like to smother some butter on the top while it’s resting.”