Black Pepper-Crusted Angus Sirloin Steak
Black Pepper-Crusted Angus Sirloin Steak with a Shiitake Mushroom Sauce
Source: Beef for All Seasons
Serves 4
For Steaks:
1/2 cup olive oil
2 garlic cloves, mashed
12 basil leaves, minced
2 tablespoons freshly cracked black pepper
4 boneless Angus strip steaks, prime or choice grade, 10 ounces each (or other high-quality strip steaks)
For Potatoes:
2 Idaho baking potatoes, 8 to 10 ounces each
1 1/2 pounds Red Bliss potatoes, scrubbed and quartered
1/4 cup warm milk
1/2 cup sour cream, at room temperature
1/4 cup butter, at room temperature
6 tablespoons freshly grated Parmesan cheese
Nutmeg, to taste
For Sauce:
1/4 cup butter
8 large Shiitake mushrooms, sliced
2 tablespoons finely minced shallots
1 cup white wine
1/4 cup bourbon
1 cup heavy cream
1/2 cup Beef Stock
2 teaspoons sliced chives, for garnish
FOR STEAKS: Pour the olive oil into a large glass dish or shallow bowl and combine with the garlic, basil, and salt and pepper to taste. Rub this mixture into the steaks and marinate for 24 hours, turning occasionally.
FOR POTATOES: Preheat the oven to 350 degrees F. Bake the Idaho potatoes in the oven for about 1 hour, or until tender. Remove, split open lengthwise, scoop out the flesh, and reserve for another meal. Set the potato skins aside.
While the Idaho potatoes are baking, place the Red Bliss potatoes in a large saucepan of salted water and bring to a boil. Turn down the heat and simmer for about 20 minutes, or until tender. Drain the potatoes and return to the saucepan, stirring them over medium-high heat for 1 minute so they are dry. Add the milk, sour cream, butter, and cheese, and whisk or mash with a fork, leaving the potatoes a little chunky. Season with nutmeg, and salt and pepper to taste, and fill the potato skins with the mixture. Keep warm. Prepare the grill.
FOR SAUCE: While the potatoes are cooking, prepare the sauce. Melt the butter in a skillet over medium heat, add the mushrooms, and sauté for 3 minutes. Add the shallots and cook for 1 minute longer. Add the wine and bourbon, and reduce the liquid until it has evaporated. Add the cream and stock, and reduce until the consistency is syrupy, 10 to 15 minutes. Season with salt and pepper as desired.
TO PREPARE STEAKS: Remove the steaks from the marinade and grill over high heat for about 4 minutes on each side for medium-rare, about 5 minutes on each side for medium, or to the desired doneness. Transfer to warm serving plates and add a filled potato half to each plate. Spoon the sauce around each plate and garnish with the chives.
Source: Beef for All Seasons
Serves 4
For Steaks:
1/2 cup olive oil
2 garlic cloves, mashed
12 basil leaves, minced
2 tablespoons freshly cracked black pepper
4 boneless Angus strip steaks, prime or choice grade, 10 ounces each (or other high-quality strip steaks)
For Potatoes:
2 Idaho baking potatoes, 8 to 10 ounces each
1 1/2 pounds Red Bliss potatoes, scrubbed and quartered
1/4 cup warm milk
1/2 cup sour cream, at room temperature
1/4 cup butter, at room temperature
6 tablespoons freshly grated Parmesan cheese
Nutmeg, to taste
For Sauce:
1/4 cup butter
8 large Shiitake mushrooms, sliced
2 tablespoons finely minced shallots
1 cup white wine
1/4 cup bourbon
1 cup heavy cream
1/2 cup Beef Stock
2 teaspoons sliced chives, for garnish
FOR STEAKS: Pour the olive oil into a large glass dish or shallow bowl and combine with the garlic, basil, and salt and pepper to taste. Rub this mixture into the steaks and marinate for 24 hours, turning occasionally.
FOR POTATOES: Preheat the oven to 350 degrees F. Bake the Idaho potatoes in the oven for about 1 hour, or until tender. Remove, split open lengthwise, scoop out the flesh, and reserve for another meal. Set the potato skins aside.
While the Idaho potatoes are baking, place the Red Bliss potatoes in a large saucepan of salted water and bring to a boil. Turn down the heat and simmer for about 20 minutes, or until tender. Drain the potatoes and return to the saucepan, stirring them over medium-high heat for 1 minute so they are dry. Add the milk, sour cream, butter, and cheese, and whisk or mash with a fork, leaving the potatoes a little chunky. Season with nutmeg, and salt and pepper to taste, and fill the potato skins with the mixture. Keep warm. Prepare the grill.
FOR SAUCE: While the potatoes are cooking, prepare the sauce. Melt the butter in a skillet over medium heat, add the mushrooms, and sauté for 3 minutes. Add the shallots and cook for 1 minute longer. Add the wine and bourbon, and reduce the liquid until it has evaporated. Add the cream and stock, and reduce until the consistency is syrupy, 10 to 15 minutes. Season with salt and pepper as desired.
TO PREPARE STEAKS: Remove the steaks from the marinade and grill over high heat for about 4 minutes on each side for medium-rare, about 5 minutes on each side for medium, or to the desired doneness. Transfer to warm serving plates and add a filled potato half to each plate. Spoon the sauce around each plate and garnish with the chives.
