" Cheaper by the Dozen" Pan Roasted Ribeye with King Trumpet Mushrooms (Page 2)

Making the Bordelaise Sauce (Optional):
Peel and slice shallots. Heat medium sized saucepot and sweat shallots in 1 T rapeseed oil. When translucent add the herbs, spices, and red wine.
When wine has reduced to a thin layer on the bottom of the pot add the stock and simmer. The sauce is ready when it can coat a spoon, should be about two cups.

For the Béarnaise:
Heat a pot of water, at least 4 quarts in capacity. Fill it 3/4 of the way full and bring to a boil, reduce the heat to a simmer. Pick the tarragon leaves and add the tarragon stems and the vinegar to a pot. Bring the vinegar to a boil and reduce on low heat to 1/4 cup. Strain out the tarragon stems and place the vinegar in the refrigerator.
Chop the butter and melt on the stove, once the butter is melted transfer to another container and place in the refrigerator.
While the butter is cooling you can begin to whisk your eggs. Add the vinegar reduction to the egg yolks in a medium sized mixing bowl. Add salt and white pepper to taste. Place the bowl on the pot with the simmering water. Wisk the yolks until they grow in volume and you begin to see ribbons in the mix while you whisk.

Finishing the Dish – the Steak:
Heat a heavy bottom sauté pan, and add the rapeseed oil to it. Season steaks freely with salt and pepper. When the oil begins to smoke add the steaks and sear on all sides. When you get to the searing the last side, place pan in a 400-degree oven and cook to your desired temperature. Usually only 3—4 minutes for medium rare, but it depends on the thickness of your steaks. When done remove from the oven and place on a rack to rest.
Heat the potato puree in a small pot. Thin out the puree with a little cream if it is too thick. Bring it up to temp on low heat so you don’t burn the bottom of the puree. Melt a little bit of butter in a pan and sauté the mushrooms to get them hot.
If you cooked the tomatoes a little ahead check them and see if they need to be reheated.

At the restaurant we plate this dish on a large square plate. We do a thick line of the potato puree across the bottom of the plate, drawing a spoon through it to create a space in the middle. Add the mushrooms to this space. Slice the steak and lay it like shingles across the mushrooms. Make a small pool of the béarnaise sauce in a circle on the top half of the plate. Place the tomato à la provencale on top of the béarnaise. If using the bordelaise, spoon the sauce around the steak. Sprinkle the steak with a little sea salt if desired and serve immediately. Bon appetite!
This recipe has been developed and provided by Jeff Mosher, Executive Chef of Copia - Julia’s Kitchen.



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