July 3rd, 2008
Now that July 4th is here I’m finally getting on the ball and posting this ribeye recipe which goes great with sweet potato fries. If you’re looking for a last-minute barbeque dish for the weekend, this is it. I sauteed the steaks but you can easily throw them on the grill instead. Soy sauce and porcini mushrooms sound strange to you? Trust me, it makes the steaks incredibly flavorful. I made this for E’s birthday with some sesame asparagus and he loved it.
Serves 2
Steak:
Ingredients:
2 2-inch-thick boneless rib-eye steaks (about 3 pounds total)
1/2 cup soy sauce
1/4 ounce dried porcini mushrooms* (half of 1/2-ounce package)
1 tablespoon finely chopped fresh rosemary
2 teaspoons coarsely ground black pepper
1 tablespoon olive oil
Preparation:
Place steaks and soy sauce in large resealable plastic bag. Seal bag, releasing excess air; turn to coat. Let steaks marinate at room temperature 2 hours or up to overnight.
Process porcini mushrooms in spice mill or food processor to fine powder. Mix 1 1/2 tablespoons mushroom powder, rosemary, and pepper in small bowl.
Drain steaks; pat dry. Sprinkle mushroom-rosemary rub generously over both sides of steaks, pressing to adhere.
Heat oil in heavy large skillet (preferably cast-iron) over medium-high heat. Fry steaks until browned and cooked to desired doneness, about 8 minutes per side for rare, adjusting heat to medium if browning too quickly.
Transfer steaks to plate; tent with foil to keep warm. Let rest 10 minutes. Cut into 1/2-inch-thick slices and serve.
Sweet Potato Fries with Garlic and Herbs:
Ingredients:
Nonstick vegetable oil spray
1 1/2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1/2-inch-wide slices, then again into 1/2-inch-wide strips
2 tablespoons olive oil
2 tablespoons chopped fresh Italian parsley
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
1 garlic clove, minced
Preparation:
Preheat oven to 450°F. Spray large baking sheet with vegetable oil spray. Toss sweet potatoes with oil in large bowl. Sprinkle generously with salt and pepper. Spread sweet potatoes in single layer on prepared baking sheet. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 30 minutes. Transfer sweet potatoes to platter.
Mix parsley, thyme and garlic in small bowl. Sprinkle over sweet potatoes.
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April 22nd, 2007
This dish requires some time but it is certainly rewarding in the end. I made it tonight for a few friends and it was a big hit. I actually discovered it in none other than Wine Enthusiast Magazine. I made a few minor modifications to the original recipe but it is mostly the same. The mushrooms were the star of the show and could easily be made on their own as a dish with anything- veal, duck, or even on top of pasta.
Bordeaux Essence:
3 cups Bordeaux red
1 clove garlic, crushed
2 cups thick veal stock (or beef stock if you cannot find)
1 tbsp butter
Salt and pepper to taste
For the creamed morels:
2 tbsp butter
2 tbsp shallots, minced
½ pound fresh morels (you can use any mushroom, I used a mixture of morels, hen of the woods and oyster)
½ cup white wine
1 cup heavy cream
Salt and pepper to taste
For the haricot verts:
1 pound haricot verts
1 tablespoon butter
Salt and pepper to taste
For the strip loin:
Four 6 oz New York strip loins
3 tbsp olive oil
Salt and pepper
To make the Bordeaux essence:
Place the red wine and crushed garlic clove into a sauce pot over medium-high heat. Bring to a boil and reduce by three-quarters. Add the veal stock and reduce until thick. Strain and finish sauce with butter and season with salt and pepper. Set aside.
To make the creamed morels:
Melt the butter in a pan over medium heat. Add the shallots and saute until softened. Stir in the morels and the white wine and bring to a simmer. Decrease the heat to low and cook until the white wine is almost evaporated. Add the cream and cook until the sauce reduces enough to coat the mushrooms. Season with salt and pepper to taste. Set aside.
To make the haricots verts:
Bring salted water to a boil while trimming the ends of the beans. Prepare an ice bath (use ice and water in a colander). Blanch the beans in the boiling water for 30 seconds, then remove from the boiling water and add to the ice bath. When cooled, remove beans from ice bath and drain well. Set aside to finish the plate later.
To make the herb crust:
Combine the minced garlic, parsley, thyme, rosemary and olive oil in a bowl to form paste. Set aside.
To make the strip loin: Preheat oven to 375F. Season beef on both sides with the salt and pepper. Heat olive oil in a saute pan over medium-high heat. Carefully add the strip loin to the hot pan and sear for one minute on both sides. Remove beef from pan and spread the herb mixture on both sides of the strip loin. Place back in the pan and put in oven. Roast for 7 minutes or until it reaches desired doneness. Remove from oven and set aside to rest.
To assemble: Warm the morel mixture. Melt the butter and saute the beans until warmed through. Season with salt and pepper. Place the beans in the center of the plate. Slice and fan the strip loin on top of the beans. Spoon 2 tablespoons of the creamed morels off the right side of the beef. Drizzle the red wine sauce around the edge of the food. Serves 4.
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