The Marrow Spoon

My correspondent in New York is undercover at a Mediterranean cooking class, learning the romantic art of pairing flowers with beef. Who knew such things were possible? Well, of course, I did, steak with lavender crust is a classic, but roses and cinnamon is a new one, I'll admit.

I am posting this now, in order to give you time to perfect it by February.

Marinade:
1 garlic clove, crushed to a paste with salt
1 leveled tsp ground cinnamon
1 leveled tsp ground cumin
2 Tbsp rosewater
1 Tbsp lemon juice
Black pepper

4 8-ounce filet mignon steaks
sat and pepper
3 Tbsp canola oil

Sauce:
1 Tbsp chopped shallots
2 Tbsp cider vinegar
1/4 cup ruby port
1 cup veal stock
4 Tbsp pomegranate molasses
1 tsp rose water
2 oz cold butter cut into small pieces

Salad:
2 bunches watercress stem cut, washed and dried
1/2 cup seeds from a fresh pomegranate
2 Tbsp extra virgin olive oil
salt and pepper

Garnish:
1/2 cup chopped pistachios
rose petals

Mix the garlic, cinnamon, cumin, rosewater, lemon juice and black pepper together and rub over the steaks. Place in a dish and marinate for at least 2 hours.

Season the steaks well with salt and pepper. Heat a saute pan over high heat. Add oil and sear the steaks 4 minutes on each side per inch. Remove steaks, then discard excess oil from the pan, leaving enough to saute the shallots. Ad shallots and saute for 30 seconds, then add vinegar and cook until liquids are gone. Off the heat, add the port *away from you*, return to the heat and cook for 15 seconds. Add the stock and bring to a boil. Reduce to a simmer and cook until sauce has thickened, about 1-2 minutes. When sauce looks glossy, add the pomegranate molasses, rose water and half the butter, swirling the pan vigorously on the stove top to emulsify the butter in. Taste and season as needed

In a mixing bowl, toss the watercress and pomegranate seeds with the oil and season with salt and pepper. Place the salad on a serving platter and place the steaks over the salad. Top with the sauce, and garnish with the pistachios and rose petals. Serve hot.