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This is an easy recipe for the All American Steak eater in your home. The ingredients are few and the cost can be kept low depending on the grade of the beef. This is not a traditional duxelle.

Ingredients

Marbled Beef Ribeyes (approximately 8oz per person)
Kosher Salt
Fresh cracked Black Pepper
McCormicks Cajun
3 Roma Tomatoes
1/2 small White Onion
Dried Oregano (TT)
Olive Oil (TT)
White Balsamic Vinegar (TT)
1 Shallot (minced)
2 Cloves Garlic (minced)
1 carton Baby Bella Mushrooms (chopped)
1 Cup Red Wine

Directions

  1. Dry Age beef in refrigerator by wrapping with a few layers of sturdy paper towel or cheese cloth for four days on a rack or on top of skewers. We do this because dry aged beef can lose up to around 30 percent of its initial volume in water loss, which concentrates its flavor and helps the process of Maillard reaction that we all love from our beef at steakhouses.
  2. Remove wrappings, the meat will get dark and that is normal, rub the skin with kosher salt to bring proteins to the surface and bring them to room temperature for about 30 minutes.
  3. Heat pan with enough oil to coat over med to med/high heat. Start by placing steak presentation side down first and cook for 3-4 mins. Flip the steak and cook for another 3mins (you don’t want to cook them through). Set steaks aside, I like to keep them in the microwave to keep the heat controlled.
  4. Chop mushrooms into even quarters and add to the pan after tossing them in oil, and lightly salting, peppering and dusting them with cajun seasoning. If the liquid from the mushrooms removes the pan drippings from the bottom of the pans “Au Suc”, then add a 1/4C of water to help deglaze. As the mushrooms start to tenderize and the liquid evaporates add the minced shallots and garlic to the pan. You could also add a sprig of thyme or rosemary if you so desire. Cook for another minute or two then add the red wine to the pan. Let simmer for three minutess then bring the steaks back into the pan (with the juices from the plate they’ve been sitting in). Cook steaks until your desired doneness (slightly firm but with some give when touched will give you a medium rare finish)
  5. Slice tomatoes and onion thinly/Julienne, toss in salt, pepper, oregano to taste, about 1 tsp of each. (Rub dried Oregano between your palms to open up the flavours.) Drizzle equal parts white balsamic and olive oil to lightly coat. Taste and add additional seasonings as needed.
  6. Serve and enjoy with a glass of 2009 Buena Vista Pinot Noir.
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Dry Aged Choice Beef Ribeye
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Mandolin for slicing Julienne tomatoes and onions.
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Tomato Salad mise en place. Truchard Vineyard Olive Oil proved to be an excellent purchase.
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Ribeye’s, mushroom, shallot, garlic mise en place.
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Duxelle sauté.
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Et Viola.

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6 thoughts on “Aged Ribeye with Mushroom Duxelle and Tomato Salad”

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