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Roasted Rib Steak w/Portobellos
Cummulative Rating
Servings
Makes 4 servings.
Difficulty
Medium |
Ingredients
1 double-cut rib steak (about 2 pounds)
Salt and freshly ground black pepper
1 Tablespoon extra-virgin olive oil
8 Tablespoons unsalted butter, divided
1 cup Cabernet Sauvignon
5 shallots, sliced and divided (4 for the sauce and 1 for the Portobellos)
1 carrot, sliced
1/2 cup sliced cremini mushrooms
8 sprigs of Italian parsley
2 sprigs of fresh thyme
1 bay leaf
3 garlic cloves, sliced
6 black peppercorns
1 cup gf beef stock
3 ounces portobello mushrooms, sliced (about 1 cup)
Thyme sprigs for garnish
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Directions
Season rib steak generously with salt and freshly ground black pepper. Let come to room temperature.
In a medium saucepan combine wine, 4 sliced shallots, carrots, cremini mushrooms, parsley, thyme, bay leaf and garlic; bring to a boil. Reduce heat and simmer for about 15 minutes or until most of liquid has evaporated. Add gf beef stock and simmer for 10 to 15 minutes or until stock is reduced to about 1/2 cup.
Strain sauce through a fine sieve and set aside.
Preheat oven to 450°F.
Pat meat dry.
In a large oven-safe pan, heat 1 tablespoon extra-virgin olive oil and 1 tablespoon unsalted butter over medium-high heat. Add steak and sear for 4-5 minutes, or until dark brown on bottom. Turn steak over and sear for 2-3 minutes.
Pour off excess oil. Add 4 tablespoons unsalted butter to pan.
Transfer pan to oven and roast for about 5 minutes. Baste meat with butter and pan juices and turn steak over. Continue to roast, basting every 5-10 minutes, for a total cooking time of 20-25 minutes or until internal temperature of meat is 130°F.
Remove steak from oven let rest in pan for 10 minutes.
Re-warm wine sauce over low heat, stirring occasionally.
While meat is resting, heat 1 tablespoon butter in a skillet over medium heat. Add 1 sliced shallot. Sauté for 2 minutes. Add portobello mushrooms. Season generously with kosher salt and freshly ground black pepper. Sauté mushrooms for about 5 minutes, or until mushrooms are very tender and any liquid has evaporated.
Just before serving, whisk remaining
2 tablespoons unsalted butter into wine sauce. Continue to blend until butter is completely incorporated into sauce. Adjust seasonings to taste with salt and freshly ground black pepper.
To serve, cut steak off the bone, slicing meat against the grain into 1/4" slices. Overlap slices on individual dinner plates. Arrange portobello mushrooms over steak, topping with sauce.
Garnish with thyme sprigs.
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Tips
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It is important to let the meat come to room temperature before cooking. If the meat is cold, the cooking time will be increased and the outside will be overcooked by the time the inside reaches its correct temperature. |
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