Grilled
Porcini Rubbed New York Steak with
Carmelized Shallots,
Hen of the Woods Mushrooms and Picholine Salsa
Verde
Made
with:
Premium New York Steaks
Serves
4
Ingredients:
4 10-oz. New York Steaks
(trimmed of fat)
Porcini Rub:
2 tspn. Sugar
1 tbls. Salt
4 Carlic Cloves (chopped)
1 tspn. Chili Flakes
1 cup Dried Porcini Powder
2/3 cup Olive Oil
2 tspn. Freshly Ground Black Pepper
Braised
Shallots:
1 lb. Shallots (evenly sized)
2 tbls. Butter (unsalted)
1 1/2 cup Red Wine
1 tbls. Thyme (finely chopped)
Salt and Pepper
1 tspn. Sugar
Picholine
Olive Salsa Verde:
1 bunch Italian Parsley (finely chopped)
2 Garlic Cloves (finely chopped)
2 Shallots (finely diced)
1/2 cup Capers (drained of their brine and roughly
chopped)
1 1/4 cups Extra Virgin Olive Oil
20 Picholine Olives (pitted and roughly chopped)
Zest of 2 Lemons
Salt and Pepper (generous amount)
Mushroom
and Fingerling Potato Sauté:
1 lb. Hen of the Woods Mushrooms
1 lb. Fingerling Potatoes (halved)
1 bunch Arugula (stems removed)
4 tbls. Olive Oil
Salt and Pepper
Red
Wine Veal Sauce:
1 qt. Beef or Veal stock (unsalted, very rich
and gelatinous)
1 cup Red Wine
1 tbls. Black Peppercorns
1 bunch Thyme
2 tbls. Butter (unsalted)
2 Shallots (minced)
Procedure:
1.
For braised
shallots, sauté shallots with butter
over low heat until shallots have caramelized.
Add salt and pepper to taste, and deglaze with
red wine and sugar. Add thyme and bake in a
350 degree oven until shallots are tender and
wine has been reduced into a glazy consistency,
approximately 30 minutes. Remove from oven and
allow to cool.
2.
To prepare
mushrooms and fingerlings, preheat an oven to
400 degrees. Toss the fingerlings in 2 tbsp
of olive oil, salt and pepper, and bake in an
ovenproof dish or roasting pan for about 20
minutes until firm but tender when pierced with
a sharp knife. Toss mushrooms and season as
for the potatoes, and using the same oven, roast
10-15 minutes, until cooked and beginning to
brown.
For the sauce, sauté shallots briefly
with thyme and peppercorns. Add wine and burn
off alcohol. Add stock and reduce until slightly
thick. Remove from heat and strain through a
sieve.
3.
Combine
all of the ingredients for the salsa verde and
set aside at room temperature. Mix the porcini
rub ingredients in a bowl with a strong whisk
until smooth and devoid of any lumps of unincorporated
porcini powder. Smear porcini rub mixture on
both sides of each piece of steak.
4.
On a grill
over medium-high heat, grill steaks, approximately
7 minutes on each side for medium rare. Let
sit for 2 minutes. Toss mushrooms and potatoes
with arugula over medium heat until arugula
is just warm.
To
Serve:
Place mushroom and potato sauté in the
center of a plate. Place a few warm shallots
around sauté. Slice the steak in two
and stack on top. Stir butter into the sauce
and drizzle around the plate. Spoon a tablespoon
of the salsa verde over the meat.
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