" RV" Pan Roasted Ribeye with King Trumpet Mushrooms

This week's Dinner and a Movie double feature of Cheaper by the Dozen and RV has Chef Claud relocating to Napa to be in a supportive environment that fosters his culinary skills. With the help of Chef Mosher from Julia’s Kitchen, located at Copia, he makes a delicious, melt in your mouth, "Pan Roasted Ribeye with King Trumpet Mushrooms." Little does Claud know mid-level comedy is hot on his trail.

Recipe Courtesy of COPIA


  • For the Ribeye steaks:
  • 4 6-ounce cleaned Ribeye steaks
  • 1 tablespoon grape seed oil
  • Salt and black pepper to taste
  • For the Potato Puree:
  • 2 pounds Yukon gold potatoes (large size)
  • 1/2 pound sweet unsalted butter
  • 1 cup heavy cream
  • Salt to taste
  • For the Mushrooms:
  • 1 pound king trumpet mushrooms
  • 2 tablespoons grape seed oil
  • 4 sprigs English thyme
  • 4 each crushed garlic cloves
  • Salt and white pepper to taste
  • For the Tomato à la Provencale:
  • 4 each small heirloom tomatoes
  • 1 teaspoon minced garlic
  • 1 teaspoon minced shallots
  • 2 tablespoons panko breadcrumbs
  • 1 teaspoon chopped parsley
  • 1 teaspoon chopped chives
  • 1/2 teaspoon chopped chervil
  • 1/2 teaspoon chopped tarragon
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon sea salt
  • For the Béarnaise:
  • 4 each egg yolks
  • 1/2 pound sweet unsalted butter
  • 1 cup champagne vinegar
  • 1 bunch tarragon
  • 1 teaspoon water
  • Salt and white pepper to taste
  • For the Bordelaise Sauce (optional):
  • 2 cups red wine
  • 3 whole shallots, peeled and sliced
  • 2 bay leaves
  • 4 sprigs thyme
  • 5 black peppercorns
  • 5 coriander seeds
  • 2 quarts veal stock

Potato Puree Method:
Peel potatoes, and cut into two by two inch pieces. Place into a large pot with enough cold water to cover them and not be crowded. Add salt to the water. It should taste like the sea. Bring the potatoes up to a boil and check. They are done when they are easily pierced with a knife. Drain into a colander. Let the potatoes drain and steam for a few minutes. While they are draining cut the butter into small cubes, and heat the cream on the stove. Pass the potatoes and the butter through a food mill. Add the cream and mix into the potatoes using a spoon or whisk. Taste the puree and adjust the seasoning to your desired taste.
Pass the puree through a fine mesh strainer, chinois or tamis is preferable. Refrigerate your puree until you are ready to finish the dish. The puree can be made the day before.

For the Mushrooms:
Slice off the bottom 1/2 inch of the mushrooms and reserve to use in a mushroom stock. Slice the mushrooms lengthwise into pieces that are approximately 2-3 inches long and 1/2 inch thick.
Heat the grape seed oil in a heavy bottom sauté pan. When the oil begins to smoke, add the mushrooms and turn the heat down to medium. Season the mushrooms with salt and pepper, sauté for 2 minutes and add the garlic and thyme.
Sauté mushrooms another two minutes or until you achieve a nice golden color on the outside of the mushrooms. Remove the mushrooms from the pan and lay flat on a plate or sheet tray and place in the refrigerator until ready to use.

Preparing Tomatoes à la Provencale:
This is a classic French preparation that I like to make in the summer. It goes great with beef, lamb, and pork.
Pick ripe but firm small tomatoes, about 3” diameter is good. Wash them and cut the top ½ inch off. Gently squeeze the tomatoes so that the seeds and liquid come out. This will create some small cavities in the tomato that we are going to fill with the breadcrumb stuffing.
To make the filling, first mince the shallots and garlic, and then chop the herbs. Then mix with the bread crumbs and 1/2 the extra virgin olive oil. Season the tomatoes with a nice flaky sea salt, or you can use kosher salt, and the rest of the olive oil.
Then spoon your filling onto the tomatoes, pressing some it into the small cavities that you created. Be sure to leave a nice layer on top to brown in the oven. Place the tomatoes in a 350 degree oven and cook them for approximately 12 minutes, depending on the size and firmness of your tomatoes. They are done when they are soft and the breadcrumbs on top have browned nicely.
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