Ingredients — FOR 4

4 10-ounce New York steaks, trimmed of fat

Porcini Rub:
2 tsp sugar
1 tbsp salt
4 chopped garlic cloves
1 tsp chili flakes
1 cup dried porcini powder
2/3 cup olive oil
2 tsp freshly ground black pepper

Braised Shallots:
1 lb evenly sized shallots
2 tbsp unsalted butter
1 1/2 cup red wine
1 tbsp finely chopped thyme
salt and pepper
1 tsp sugar<

Picholine Olive Salsa Verde:
1 bunch finely chopped Italian parsley
2 finely chopped garlic cloves
2 finely diced shallots
1/2 cup capers, drained of their brine and roughly chopped
1 1/4 cups extra virgin olive oil
20 pitted and roughly chopped picholine olives
Zest of 2 lemons
Generous amount of salt and pepper

Mushroom and Fingerling Potato Sauté:
1 lb hen of the woods mushrooms
1 lb fingerling potatoes, halved
1 bunch arugula, stems removed
4 tbsp olive oil
salt and pepper

Red Wine Veal Sauce:
1 quart unsalted, very rich and gelatinous, beef or veal stock
1 cup red wine
1 tbsp black peppercorns
1 bunch thyme
2 tbsp unsalted butter
2 minced shallots

All Recipes

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

PAIR WITH

Cosentino 2004 Napa Cabernet

750 ml   $45.00   View Details

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.

To prepare mushrooms and fingerlings, preheat an oven to 400 degrees. Toss the fingerlings in 2 tbsp 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.

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.

Combine all of the ingredients for the salsa verde and set aside at room temperature.

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.

On a grill over medium-high heat, grill steaks, approximately 7 minutes on each side for medium rare. Let sit for 2 minutes.

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.