Giddyap

DEAR SOS: It’s just a steak, you might think, but the preparation of “cowboy-cut steak” at Sonora Cafe in Hollywood is excellent and unusual. Your help in getting the recipe would be appreciated.

SHEILA

DEAR SHEILA: Here’s the grilled Cowboy Steak with its parsnip mashed potato accompaniment. The recipe looks long and complicated--that’s because it includes a side dish, garnish and main course. You may do just the steak and sauce if you prefer to serve the meat with a different side.

SONORA CAFE COWBOY STEAK

COWBOY SAUCE

5 tomatoes

1 dried pasilla chile

1/4 cup tablespoons butter

1/2 onion, finely chopped

1 large clove garlic, minced

1/2 yellow bell pepper, chopped

1/4 cup red wine vinegar

1/4 cup dry white wine

1 cup chicken stock

2 tablespoons chopped fresh oregano or 2 teaspoons dried

1 tablespoon chopped fresh thyme or 2 teaspoons dried

PARSNIP MASHED POTATOES

4 baking potatoes, peeled and each cut into 8 pieces

5 parsnips, peeled and cut into 1-inch slices

1 cup half and half or heavy whipping cream

Salt, pepper

PARSNIP CHIPS

2 parsnips, peeled

2 tablespoons butter, or more if needed

STEAKS and ASSEMBLY

6 to 8 (8-ounce) filet mignon steaks, about 1 1/4 inches thick

Salt, pepper

Chopped fresh oregano

COWBOY SAUCE

Char tomatoes over flame of gas burner or under broiler until skin begins to blacken. Transfer to bowl and let cool. Coarsely chop. Do not peel.

Heat small skillet over medium-high heat. Add chile and cook until skin darkens, about 1 minute per side. Transfer to plate and cool. Remove seeds and cut into small pieces.

Melt 2 tablespoons butter in large saucepan over medium-high heat. Add onion and saute until brown, about 12 minutes. Add garlic and bell pepper and saute until soft, about 4 minutes.

Add vinegar and wine and bring to boil, scraping up any brown bits. Boil until liquid is reduced by half, about 5 minutes.

Add charred tomatoes, chile and stock. Simmer until sauce thickens and is reduced to 2/3 cup, about 15 minutes. Puree sauce in blender until almost smooth. Add oregano and thyme. Cover and refrigerate. (Sauce may be made 1 day ahead.)

PARSNIP MASHED POTATOES

Boil potatoes in water to cover until tender, about 20 minutes. Boil parsnips in separate saucepan in water to cover until tender, about 15 minutes.

Puree parsnips in food processor until smooth. Beat potatoes with electric mixer until smooth. Add parsnips and cream and mix. Season with salt and pepper to taste. Keep warm.

PARSNIP CHIPS

Slice parsnips diagonally about 1/8 inch thick. Heat butter to coat large skillet. Add parsnip slices and fry over medium-low heat, turning until browned on both sides, about 5 minutes.

STEAKS and ASSEMBLY

Season steaks with salt and pepper to taste. Cook under broiler or grill over medium-high heat on barbecue until done as desired, about 5 minutes per side for rare. Transfer to platter.

Bring Cowboy Sauce to simmer. Remove from heat and whisk in remaining 2 tablespoons butter.

To serve, place large dollop of Parsnip Mashed Potatoes on each serving plate. Season steaks with salt and pepper to taste and place 1 steak on top of potatoes on each plate. Spoon Cowboy Sauce alongside. Garnish with Parsnip Chips and sprinkling of chopped oregano.

6 to 8 servings. Each of 6 servings:

578 calories; 524 mg sodium; 157 mg cholesterol; 29 grams fat; 37 grams carbohydrates; 43 grams protein; 2.76 grams fiber.