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Steak with Mushroom Ragout


Steak is not my thing, but if it comes with a sauce, then I, well, it's all about timing. The recipe came from making Steak Au Poivre, but I like mushrooms with my steak, so I thought, why not mix the two au Poivre and Ragout? Thus, this recipe was created. It took many iterations until it was ready to post. Enjoy .


Ingredients


Ragout

1 lb of assorted wild mushrooms, clean and chopped into large pieces

1 lb of cremini mushrooms, cleaned and chopped.

1 cup of dry vermouth

1 cup of dried porcini mushrooms

8-ounces of creme fraiche

3 shallots, minced

4 cloves of garlic, minced

2 tablespoons of unbleached flour

2 teaspoons of fresh rosemary, minced

2 teaspoons of fresh thyme, minced

2 teaspoons of fresh Italian parsley, chopped, plus more for garnish

Olive oil

Salt and Pepper to taste


Steak

4 to 6 -6-ounce steak of choice

4 tablespoons of butter

Salt and Pepper to taste



Directions


Preheat oven to 400 degrees.


Line a baking sheet with parchment paper.


Ragout


Place dried porcinis in a large bowl, pour two cups of boiling water, and soak for thirty minutes. Strain mushrooms and reserve the liquid. Dry mushrooms well, chop and set aside.


Drizzle olive oil, add shallots, and saute until soft in a large Dutch oven over medium-high heat. Add garlic and saute for thirty seconds. Add the fresh mushrooms and herbs, and saute until they release moisture. Season, add flour; saute for ten minutes or until mushrooms are soft and tender. Add the porcinis and the vermouth to the Dutch oven and saute for five minutes. Now add the revered mushroom broth, boil, reduce, and simmer for fifteen to twenty minutes or when the sauce thickens.


Now, you have made more ragout than you need for the steak. Remove two to three cups and store the rest for another use.


Steak


Place a large cast iron skillet over medium-high heat; just before it starts to smoke, add the butter, then the steaks, and sear for two to three minutes on each side. Place steaks on the prepared baking sheet and place in the oven.


In the same skillet, add the ragout, reduce heat, and saute until sauce has reduced by a third; add creme fraiche, whisk to combine, remove steak from oven, return to skillet, remove from heat, and spoon sauce over steaks. Rest for three to four minutes in a skillet and serve, spooning sauce over steaks.


NOTE: Potatoes shown in picture: the potato wedges are tossed in seasoned corn starch and baked in a 400-degree oven until crisp - about fifteen to twenty minutes.



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