Local Sirloin Steak, Bacon Fat Seared, and accompanied by Creamed Collard Greens
4 each 6-7 oz. Sirloin Steak “Filets”
Sea Salt and Cracked Black Pepper
12 oz. Bacon, Diced
3 cups “Barefoot Farmer” Collard Greens, blanched and chopped
2 tbsp Olive Oil
1/2 Sweet Onion, diced
2 tbsp. Fresh Garlic, minced
1/2 cup Chicken Broth
1 tsp. Nutmeg
2 cups Heavy Whipping Cream
1 cup Winter Park Dairy Florida Cheddar, grated
Place sirloins on a cookie sheet and season both sides with sea salt and cracked pepper, set aside. Place a medium size sauté pan on medium high heat on the stove top, heat pan 2 minutes. Place diced bacon and onion into pan and sauté until bacon becomes crispy and onion is soft, approx 7-9 minutes. Remove crispy bacon and onion from the pan and place in a small ramekin. Reserve bacon fat in sauté pan and place back on medium heat. Add in the 2 tbsp of olive oil and Carefully place sirloin steaks in pan and cook 3 minutes on each side. Remove steaks and place on a cutting board allowing steaks to “rest”.
Place sauté pan back on medium high heat and place garlic and chicken broth in the pan. Simmer for 2 minutes. Next add in heavy whipping cream, nutmeg, bacon crumbles, prepared onions, and a pinch each of sea salt and pepper. Simmer 2 minutes and add in prepared collard greens into cream mixture. Finally, sprinkle in the Winter Park Dairy cheddar and continue to stir until slightly melted.
To serve, slice each sirloin steak into three slices. Divide the collard greens between four dinner plates and place three slices of the sirloin onto each serving of the collards. Serve immediately and enjoy!
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