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Porcini Rubbed New York Steak with Carmelized Shallots,
Hen of t
he 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

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)

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

Other Related Chef Recipes:
Cataplana - Portugese Clam, Hobbs Portugese Chorizo and Tomato Saute

Crispy Applewood Smoked Bacon Gremolata

Elysees Marinated Olives

Grilled Fish with Moroccan Charmoul Vinaigrette

Grilled Porcini Rubbed New York Steak with Carmelized Shallots,
Hen of the Woods Mushrooms and Picholine Salsa Verde

Grilled Pork Loin With Bulgur Pilaf and Honeyed Figs

Grilled Salmon Wrapped in Grape Leaves

Moroccan Lamb Tagine with Preserved Lemon and Olives served over Couscous

Roasted Rack of Lamb with Artichoke Mousse and Baby Artichoke Sauté

Sesame Tuilles

Temptation Melon and Prosciutto with Honey Peppered Figs

Vanilla Scented Yoqurt Cream with Sesame Tuilles

Other Related Links:
Take the Hobbs Cure


matthew cloutier

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