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Pan Seared Organic Rib-Eye Steaks w/
Mushrooms "Aigre-Doux"
Recipe courtesy of Dakota Beef.
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4 each Organic Rib-Eye Steaks -
(8 to 10 oz.)
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1/4 cup cider vinegar
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2 tablespoons butter - clarified
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1 tablespoon white wine vinegar
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4 large shiitake mushrooms - quartered
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2 tablespoons sugar (white or brown)
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1 large portabella mushrooms - diced in 1" pieces
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1 sprig rosemary or thyme
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1 large shallots - sliced in rings
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salt and pepper - to taste
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1/8 cup olive oil
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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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