Tuesday, December 16, 2014

Where's the Beef?

At the beginning of the holiday season I can wait to have turkey and ham by Christmas I am ready for something else.  This flank steak fits the bill.  I is easy and a change of pace while still being special.  I do drag out the grill and sear it because I like the flavor and the way it looks.  It can be seared in a pan if you rather not go outside.  Who knows with Michigan weather I may end up inside too:)

Winter Steak with Wild Mushroom Ragout

2            Flank steak, cleaned
½   cup  red wine
½   cup  olive oil
2    Tbsp.  garlic
2    Tbsp.  herbs (thyme, parsley)
             Salt and pepper to taste
Wild Mushroom:
1    cup  shitake mushrooms cleaned and sliced
1    cup  Portobello mushrooms, sliced
1    cup  button mushrooms, quartered
¼   cup  olive oil
¼     cup  red wine vinegar
                salt and pepper to taste
Blue Cheese Ragout:
5      Tbsp.  butter
½             small onion, diced
3      oz.    dry sherry (optional)
6      Tbsp.  white flour or brown rice flour
1 ½   cup  hot heavy cream
¾     cup  good quality crumbled blue or gorgonzola cheese
½     lb.     sliced Pancetta or bacon, fried crisp and crumbled or diced small.



1   Combine marinade ingredients. Marinade flank overnight and grill on BBQ or sear and roast in oven. Let flank rest and slice on bias.

Wild Mushroom Ragout:

1   Mix mushrooms with oil, vinegar and salt and pepper.  Roast on baking sheet at 350 for 15 minutes or until tender or pan fry until liquid from the mushrooms have evaporated.

Blue cheese Fondue:

1   Melt butter and sauté onion until golden, deglaze with dry sherry.

2   Add flour and cook for 2-3 minutes over moderate heat.

3   Add hot cream and whisk until smooth.  Simmer over low heat for 10-12 minutes.  Season with salt and pepper.

4   Remove from heat and stir in blue cheese.  Stir in roasted mushrooms.

Platter or plate set up:

1   Arrange mushroom/blue cheese fondue on platter or plate top with steak slices. Garnish with pancetta.

Yield: 10-12 servings
Grain free-Omit the flour
Take it One Prep at a Time,
Chef Jackie


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