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Needham, MA & Brockton, MA

Pan Seared Organic Rib-Eye Steaks w/ Mushrooms "Aigre-Doux"
Recipe courtesy of Dakota Beef.

4 each Organic Rib-Eye Steaks -
(8 to 10 oz.)

1/4 cup cider vinegar

2 tablespoons butter - clarified

1 tablespoon white wine vinegar

4 large shiitake mushrooms - quartered

2 tablespoons sugar (white or brown)

1 large portabella mushrooms - diced in 1" pieces

1 sprig rosemary or thyme

1 large shallots - sliced in rings

salt and pepper - to taste

1/8 cup olive oil

2 tablespoons unsalted butter - to finish
1/8 cup sherry

Sauté shallots and mushrooms in oil until slightly browned. Add sugar and sauté until slightly caramelized, flambé with sherry, add vinegars and herb sprig, bring to a boil. Remove from heat, season. Transfer to a clean non-reactive container and cool in liquid.

Heat a non-reactive skillet (stainless steel or anodized aluminum) and add clarified butter. Season steaks and pan sear appox. 3 to 4 minutes on each side for medium rare. Remove steaks from pan and transfer to warm plates; deglaze pan with 2 cups of mushroom mixture and reduce slightly, whisk in butter and spoon over the steaks. Enjoy!

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