Grilled Rib-eye of Beef Smothered with Coastal Mushrooms and Blue Cheese “Snow”

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • 1 small wedge frozen blue cheese
  • Steaks:
  • 1/2 cup chopped garlic
  • 1/4 cup chopped rosemary
  • 1 cup olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 6- 8 oz rib eye steaks
  • Cabernet Reduction and Coastal Mushroom Sauce:
  • 2 tbsp olive oil
  • 1/2 cup sliced carrots
  • 1/3 cup sliced onions
  • 1/3 cup sliced celery
  • 1 cup Cabernet wine
  • 4 cups veal stock
  • 1/3 cup white button mushrooms, sliced
  • 2 sprigs fresh thyme
  • 2 sprigs parsley
  • 1 bay leaf
  • 5 black peppercorns
  • salt and pepper
  • Coastal Mushrooms:
  • 1 tbsp unsalted butter
  • 1/2 cup portobello mushrooms, washed, stems and gills removed, cut in thin slices
  • 1/2 cup cremini mushrooms, washed and cut in half
  • 1/2 cup oyster mushrooms, washed and cut in half
  • 1/2 cup chanterelle mushrooms, washed and cut in half
  • 1/4 cup sliced onion
  • salt and pepper
  • Panko Crusted Blue Cheese Fries:
  • 3 large Yukon Gold potatoes
  • 3 egg yolks
  • 1/4 cup crumbled blue cheese
  • 1/4 cup grated Parmesan
  • 2 tbsp chopped chives
  • salt and pepper
  • 2 cups flour, divided
  • 2 eggs, beaten
  • 2 cups Panko bread crumbs

Directions

  1. Grill steaks to desired degree of doneness.

  2. In a deep pan, heat oil to 375 and fry Panko Crusted Blue Cheese fries until crisp and golden brown. Season with salt.

  3. Smother steaks with Mushroom sauce.

  4. Using a microplane grater, grate frozen blue cheese over the mushroom-smothered steak so that is resembles “snow.”

  5. Rib-eye Steaks:

  6. Mix first 5 ingredients and use to marinate steaks for at least 30 minutes or refrigerate overnight.

  7. Mushroom sauce:

  8. Heat a medium saucepan over medium-high heat, then add olive oil. Stir in carrots, onions and celery and cook for about 8-10 minutes, until vegetables begin to caramelize.

  9. Add the Cabernet and deglaze the pan. Reduce liquid by one-half.

  10. Add veal stock, white button mushrooms, thyme, parsley, bay leaf, and peppercorns and simmer for about 45 minutes, or until sauce has reduced to desired consistency. Finish by straining through a fine-mesh sieve.

  11. Season to taste with salt and pepper. Set aside, keeping warm.

  12. Coastal Mushrooms:

  13. Melt butter in a medium saute pan over medium heat. Saute mushrooms and onion for about 5 minutes, or until tender with slightly toasted edges and liquid is evaporated.

  14. Season to taste with salt and pepper. Add to Cabernet reduction.

  15. Panko Crusted Blue Cheese Fries:

  16. eheat oven to 425.

  17. Wrap Yukon Gold potatoes in foil and bake for 45 minutes to 1 hour, or until soft to the touch. While the potatoes are still hot, on a floured working surface, “rice” the potatoes with a food mill.

  18. Make a nest in the center of the potatoes and add egg yolks, blue cheese, Parmesan, chives, salt and pepper. Mix thoroughly.

  19. Gently add 1 1/2 cups of the flour, slightly kneading just enough to bring the dough together. The texture should be like Play-Doh.

  20. Cut dough into long strips and gently roll in the remaining 1/2 cup flour. When dough is an even log shape, cut into pieces the size of your index finger. Place on parchment paper on a floured baking sheet; wrap and freeze for 12 hours or longer.

  21. Dip the frozen strips into egg and then panko bread crumbs. Refreeze.

Email to a friend | Print this recipe | Back