Season the steaks with salt, pepper, and garlic powder. Tenderize steaks with meat mallet to break down the muscle and integrate spices into the meat. Place them in a bowl and pour 1/2 cup of the wine over them, letting them marinate, for a minimum of 25 minutes.
Prepare demi-glace by melting the butter over medium heat in a saucepan and sauteing onion until tender. Whisk in flour with a fork to make a roux, then add 1/2 cup red wine and veal stock. Let simmer over medium heat until reduced by 1/3, stirring occasionally.
Preheat oven to 350 degrees F. In a large bowl, coat potatoes with 1/2 cup of the canola oil and toss with 2 tablespoons salt, 1 tablespoon pepper, fresh thyme, and fresh rosemary. Place the potatoes in a baking pan and roast them in the oven until tender, about 35 to 45 minutes.
In a hot skillet, heat the onions (heat them dry with no oil) for about 3 minutes. The idea is to remove the liquid from the onions, by "sweating them down." Add the honey, vinegar, remaining 1/2 cup wine, hot sauce and grape jelly, and stir well. Reduce over medium low heat until there is no liquid left in the pan and marmalade mixture is tacky.
When the potatoes have been roasting for about 1/2 hour, heat 1/4 cup canola oil in a saute pan. Sear both sides of the steak in the hot pan until golden brown, but do not cook beyond medium, or the steak may become tough. To finish the demi-glace, remove from heat and whisk the butter into the warm reduction. Arrange potatoes around the meat and top meat with marmalade. Drizzle with demi-glace sauce.
2006, Robert Irvine, All Rights Reserved