Char Crusted Rib Eye Garlic Butter Mushrooms Yukon Gold Food

CHAR-CRUSTED RIB EYE, GARLIC BUTTER MUSHROOMS & YUKON GOLD

Steps:

• Remove steak from refrigerator 45 minutes prior to grilling. Apply Char Crust Roasted Garlic and Peppercorn rub and let sit to warm to room temperature. Heat grill to accomplish searing. Put steak on grill and turn 90° one minute later. After another minute flip the steak over and after another minute turn steak 90° again to accomplish the great grill marks. Turn grill down to 350° and continue to grill for another 10-15 minutes depending on your desired degree of doneness, flipping steak half way through. Baste steak with a little EV olive oil when you turn the heat down and when you flip it to help maintain the beautiful char and moistness. When steak is done to your taste, remove from grill and let sit for 3-4 minutes covered with aluminum foil.
• A steak of this quality should be enjoyed with a great Cabernet Sauvignon.
• Sides:.
• Garlic-butter Mushrooms.
• Garlic-butter marinade: (Mix up in a small ramekin).
• 1 ounce of EV olive oil.
• 1 tsp butter.
• 1 clove garlic finely chopped.
• 1/8 tsp fresh cracked pepper.
• 1/8 tsp salt.
• Remove the stems from 4-6 mushrooms and dredge the mushroom caps well in the garlic butter mixture. Place them head down on a 12"x12" square of aluminum foil and wrap up and seal into a packet for the grill. Put this packet on the grill when your turn the heat down to 350° after searing your steak and they should be done perfectly in about 12-15 minutes.
• Seasoned Yukon Gold.
• After a good scrubbing, stab the Yukon Gold with a fork several times. Rub the skin with a small amount of EV olive oil to moisten it, then season the skin with salt, pepper and some chive flakes and wrap the potato in aluminum foil. The potato will take about an hour on the grill @ 350° so make your cooking plans accordingly.
• Bon Appetite!

RIB-EYE STEAKS W/ MUSHROOMS, BRANDY AND BLUE CHEESE

Steps:

• Place steaks in shallow dish, drizzle with olive oil and rub the oil all over the steaks.
• Sprinkle steaks with salt and pepper and let stand at room temperature for one hour.
• Melt butter in heavy medium skillet over medium-high heat.
• Add onion and saute until beginning to soften, about 3 minutes.
• Add mushrooms and garlic; saute until mushrooms are just tender, about 4 minutes.
• Heat heavy large skillet over medium-high heat.
• Add steaks to skillet; fry until cooked to desired doneness (about 5 minutes per side for medium-rare).
• Transfer steaks to plates; tent loosely with tin foil to keep warm.
• Add broth, then brandy and rosemary to same large skillet; bring to boil, scraping up browned bits.
• Add mushroom mixture; boil until liquid is thick enough to coat spoon lightly, about 5 minutes.
• Add 1 cup blue cheese; stir just until cheese melts, about 1 minute.
• Season sauce to taste with salt and pepper.
• Spoon sauce over steaks; sprinkle with remaining blue cheese.
• Garnish with rosemary sprigs if desired.

RIB-EYE STEAK WITH WILD MUSHROOMS

Steps:

• Preheat oven to 350.
• In a small bowl stir together salt, pepper, garlic, chili powder, and 1 tablespoon oil and rub mixture on both sides of steak.
• In a heavy ovenproof 10-inch skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sear steak 2-3 minutes on each side.
• Transfer steak to a rack set in a small roasting pan.
• Wipe skillet clean with paper towels.
• Make mushrooms:.
• In cleaned skillet saute bacon and onion over moderately high heat until bacon begins to sizzle and stir in mushrooms and red pepper flakes.
• Put pan with steak and skillet with mushrooms in upper and lower thirds of oven and cook 15-25 minutes, or until a meat thermometer inserted in thickest part of steak registers 125 for medium-rare or 135 for medium.
• Remove steak and mushrooms from oven and let steak stand 10 minutes.
• While steak is standing, add broth to skillet with mushrooms and boil until reduced by half.
• Add garlic, parsley, maple syrup,, lime juice, and any meat juices in roasting pan and simmer, stirring, 2 minutes, or until sauce is slightly thickened.
• Season sauce with salt.
• Serve steak with sauce.

PAN ROASTED MEDALLION OF BEEF RIB-EYE

Steps:

• California Golden Raisin Relish:.
• Place golden raisins, sugar, vinegar, red onions, water and a sachet consisting of 1 star anise, a 1-inch piece of cinnamon stick, 6 allspice berries, 10 black peppercorns and 2 whole cloves in a 10-inch pot.
• Bring to a simmer over low heat.
• Cover and continue to cook for 10 minutes.
• Remove cover and reduce liquid until dry.
• Be careful not to burn.
• Remove from heat, let cool and mix in remaining ingredients.
• Red Wine Sauce:.
• In a medium saucepan, bring wine, vegetables, parsley, thyme, bay leaves and garlic to a simmer.
• Simmer until almost all the liquid has evaporated.
• Add peppercorns and veal stock and simmer for another 10 to 15 minutes, or until stock is reduced to a sauce consistency (about 1 cup).
• Strain through a fine-mesh strainer into a small saucepan.
• This sauce can be refrigerated for 2 to 3 days.
• Yukon Gold Potato Purée:.
• Put the potatoes in a large pot and cover with cold water, twice the volume of the potatoes.
• Bring to a slow simmer; cook until potatoes can be pierced with a knife with no resistance.
• While potatoes are still hot, peel and then press them through a potato ricer into a heavy-bottomed saucepan and begin to incorporate the hot cream and butter.
• Whisk well; season potatoes with salt and pepper.
• Keep warm.
• Beef Medallions:.
• Heat canola oil in a large saucepan until smoking.
• Season beef with salt and pepper.
• Working in batches, pan-roast medallions on each side until browned, about 2 minutes per side for medium rare (145°F).
• It is important not to crowd meat in pan or it will steam not pan roast.
• Remove meat from pan and reserve in a warm area.
• To Serve:.
• Heat 8 dinner plates.
• Evenly divide potato purée in center of each plate.
• Portion raisin relish evenly on top of each beef medallion.
• Carefully lift each medallion and position it on top of the purée.
• Spoon red wine sauce around each plate and garnish with a sprig of chervil.

GARLIC-MUSHROOM RIBEYES

Steps:

• Sprinkle steaks with pepper and salt. In a large skillet, saute the steaks for 2 minutes on each side in 1 tablespoon butter or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., In the same skillet, cook garlic in 1 tablespoon butter for 1 minute. Remove garlic and set aside. Add mushrooms to skillet; saute in remaining butter for 5 minutes or until tender. Stir in the broth. Bring to a boil; cook and stir over high heat until liquid is absorbed. Add reserved garlic. Serve with steaks.

RIB ROAST WITH MUSHROOM CRUST

Steps:

• Preheat the oven to 500 degrees F.
• For the rib roast:.
• Sprinkle the roast with salt and pepper. Coat with the Dijon mustard. Set aside about 1 tablespoon of the ground mushroom powder for the sauce. Press the remaining powder on the meat to make a crust.
• In a heavy oven-proof pan, lay the roast, bone-side down, on a bed of rosemary, thyme, shallots and garlic. Drizzle with the olive oil. Add the veal stock to the pan. Put the pan in the oven and cook the beef for 15 minutes.
• Reduce the heat to 325 degrees F and cook for a total of 2 hours for medium-rare, or approximately 20 minutes per pound. Check the internal temperature of the roast in several places with an instant-read thermometer; it should register 125 degrees F for medium-rare. Remove the beef and place on a carving board. Cover with aluminum foil and let rest for 20 minutes. The internal temperature of the meat will continue to rise by about 10 degrees. Remove the vegetables and keep warm.
• For the sauce:.
• Heat the oil on medium heat and saute the shallots for about 2 minutes. Add the mushrooms and cook until slightly brown, about 5 minutes. Strain the juices from the rib roast pan into the shallot-mushroom mixture, and then add the veal stock and let thicken for another 5 minutes. Whisk the butter into the sauce. Add the reserved 1 tablespoon mushroom powder. Season with salt and pepper.