Porcini
Rubbed New York Steak with Carmelized Shallots,
Hen of the
Woods Mushrooms and Picholine Salsa Verde
By Executive
Chef Heidi Krahling, Insalata Restaurant, San
Anselmo, CA
Made
with:
Dakota 100% Organic Beef Steaks
Serves
4
Ingredients:
4 - (10-oz.) New York Steaks (trimmed of fat)
Porcini
Rub Ingredients:
2 tspn. Sugar
1 tbls. Salt
4 Garlic Cloves (chopped)
1 tspn. Chili Flakes
1 cup Dried Porcini Powder
2/3 cup Olive Oil
2 tspn. Freshly Ground Black Pepper
Braised
Shallots Ingredients:
1 lb. Shallots (evenly size)
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 Ingredients:
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 Ingredients:
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 Ingredients:
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 tbls. 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.
3.
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.
4.
Combine all of the ingredients for the salsa
verde and set aside at room temperature.
5.
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.
6.
On a grill over medium-high heat, grill steaks,
approximately 7 minutes on each side for medium
rare. Let sit for 2 minutes.
7.
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.
Other
Great Related Links:
Dakota !00% Organic Beef
www.dakotabeefcompany.com/
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Porcini Rubbed New York Steak with Carmelized
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Hen of the Woods Mushrooms and Picholine Salsa
Verde
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Related Links:
Take
the Hobbs Cure
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