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Dining Tip: Savory Rib-Eye With Tomatoes and Mushrooms

Homemade steak sauce and horseradish cream elevate this recipe from chef Patrick Russ at The Dawson in Chicago

Owen Dugan
Posted: August 4, 2014

Note: This recipe originally appeared in the Feb. 28, 2014 issue of Wine Spectator, "Editors' Picks: Wines to Discover in 2014."

Rib-Eye Steak

Recipe courtesy of chef Patrick Russ, The Dawson, Chicago

To make the steak sauce

• 1 cup beef stock, reduced to a glaze
• 1 tablespoon garlic
• 3 tablespoons shallots
• 1 teaspoon salt
• 4 tablespoons balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 2 tablespoons honey
• 2 tablespoons ketchup

Add all ingredients together and reduce until sauces coat the back of a spoon. Strain.

To prepare the wilted spinach

• 10 cups fresh spinach

In a dry hot pan, add spinach and stir until slightly wilted. Drain spinach on paper towels and cool immediately.

To make the roasted tomatoes

• 2 tablespoons thyme
• 1 tablespoon salt
• 2 tablespoons garlic
• 1 tablespoon black pepper
• 2 ounces olive oil
• 1 ounce balsamic vinegar
• 1 teaspoon sugar
• 6 to 8 tomatoes

1. Preheat oven to 350° F. Combine all ingredients except tomatoes and set aside.

2. Blanch tomatoes in salted boiling water for 15 seconds, then shock in ice water. Peel skin from the tomatoes.

3. Lay the tomatoes out on racks and brush the marinade on top. Roast for 15 to 20 minutes.

To make the horseradish cream

• 2 tablespoons shallot
• 2 tablespoons garlic
• 2 tablespoons thyme
• 3 ounces white wine
• 12 ounces crème fraîche
• 1 tablespoon prepared horseradish
• 0.01% xanthan gum

1. In a saucepot, sweat the shallots and garlic. Once they are transparent, deglaze the pan with white wine.

2. Add the thyme and reduce by 80 percent. Add the crème fraîche and reduce another 25 percent.

3. Strain the shallot, garlic and thyme out of the reduction, then transfer to a Vitamix blender or food processor.

4. Add horseradish to the blender, and process until smooth.

5. Once consistency is smooth, add xanthan gum to the mixture while it is running at a low speed. Blend for 1 additional minute and season with salt to taste.

To make the roasted mushrooms

• 2 bunches maitake mushrooms
• 1/2 shallot, minced
• 1 clove garlic, minced
• 2 tablespoons thyme
• 1 ounce butter
• 2 tablespoons grapeseed oil

1. Sear the maitake mushrooms, presentation-side down, in a hot pan with grapeseed oil. At the same time, add the shallots, garlic and thyme to the pan.

2. Once mushrooms are evenly caramelized, add the butter to the pan. Lower the heat and baste the back of the mushrooms using a spoon.

3. Transfer everything to a sheet tray lined with racks and finish mushrooms in the oven at 350° F, until tender, about 10 to 15 minutes.

To make the rib-eye steak

• 6 prime rib-eye steaks
• 10 cups fresh spinach, wilted
• Sorrel for garnish

1. Season steaks with salt and pepper, to taste.

2. Grill on high heat, 5 minutes per side for medium-rare. Alternatively, you can pan-sear the steaks on high heat, 5 minutes per side.

3. Transfer the steaks to a cutting board and let rest for 5 to 7 minutes.

To assemble the dish

1. Slice steaks against the grain.

2. Make a bed of spinach, add sliced steak on top and then arrange roasted tomatoes and mushroom around the outside of the plate. Garnish each plate with 3 sorrel leaves. Serves 6.


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