BUFFALOSTEAK

BUFFALO STEAK AND ONION CONFIT ON GARLIC TOASTS. Can also be used for Javelina

For onion confit
1 pound onions (about 3 medium)
1-teaspoon olive oil
1/3-cup beef broth
6 tablespoons balsamic vinegar
1 tablespoon packed brown sugar
1 whole star anise

Two 8-ounce boneless buffalo strip loin steaks
1 teaspoon olive oil
1 garlic clove
four 1/2-inch-thick slices nonfat country-style bread

Make onion confit:
Halve onions and cut each half lengthwise into 6 wedges. In a 2-quart heavy saucepan heat oil over moderately high heat until hot but not smoking and sauté onions, stirring, until edges are golden brown, about 2 minutes. Stir in remaining confit ingredients and simmer, covered, until onions are tender, about 20 minutes. Remove lid and simmer, stirring occasionally, until liquid is slightly thickened and syrupy, about 10 minutes more. Discard star anise. Keep confit warm, covered.

Preheat oven to 450°F.

Trim fat from steaks and cut each steak into 4 equal pieces. Pat steak dry and season with salt and pepper. In a large nonstick skillet heat oil over moderately high heat until hot but not smoking and brown steak on both sides, about 3 minutes total. Transfer steak to a roasting pan and roast in middle of oven about 5 minutes for medium-rare. Let steak stand 5 minutes.

While steak is roasting, halve garlic clove. On a baking sheet in oven with steaks or in a toaster toast bread until golden brown. Immediately rub toasted bread with cut sides of garlic.

Serve steak and onion confit on toasts with roasted beet wedges and garlic-beet purée.

6 large garlic cloves, unpeeled
4 medium beets (about 1 pound)
1/2 pound boiling potatoes
1 1/2 tablespoons balsamic vinegar
1 tablespoon whole milk
1/4 teaspoon fresh lemon juice
4 to 6 tablespoons water

Preheat oven to 450°F.

Wrap garlic cloves together tightly in foil. Trim beet stems to 1 inch if necessary and scrub beets. Wrap beets together tightly in foil. Roast garlic and beets in middle of oven until garlic is soft, about 30 minutes. Remove garlic from oven and continue to roast beets until very tender, about 45 minutes more. In a saucepan cover potatoes with cold salted water and simmer until tender, about 30 minutes. Drain potatoes and keep warm, covered.

ROASTED BEETS WITH GARLIC-BEET

Unwrap garlic and peel skin from cloves, transferring garlic to a food processor. Unwrap beets carefully and, when cool enough to handle, slip off skins and stems and discard. Reserve 1 beet. Quarter remaining beets and add to processor. Peel and halve potatoes. Add potatoes to processor with vinegar and milk and pulse until mixture is just smooth (do not over-process or potatoes will become gluey).

Transfer purée to cleaned saucepan and stir in lemon juice, 2 tablespoons water, and salt and pepper to taste. Heat purée over low heat, stirring, until hot. Stir in 2 tablespoons water and add enough remaining water to reach desired consistency. Cut reserved beet into 8 wedges and serve with purée