Printer-friendly versionIn this episode of Chefs of the Sierras, sponsored by DCS by Fisher & Paykel, Chef Bradley Nuss from Ciera prepares Long Bone Ribeye.
Click here for Chef Bradley Nuss' Profile
INGREDIENTS:
Ciera 32 ounce Long Bone Rib-Eye with Mushroom Sauce
2 ea 32 oz Rib-Eye
2 Tbls Olive Oil not Extra Virgin
1 Cup Shitake Mushrooms
1 Cup Crimini Mushrooms
1 Tbls Minced Garlic
2 Tbls Minced Shallot
4 oz Red Wine
1 Tbls Dijon Mustard
1 cup Demi-Glace
To Taste Salt and Fresh Cracked Black Pepper
When choosing the steak, look for one with plenty of marbling (white specs in the meat) and with a bright red color. I choose shitake and crimini mushrooms because they have great flavor and are readily available. You can substitute onion for shallot if you like. Use a good quality red wine, one that you would drink, not a cooking wine. You can get a good quality Demi-Glace at a specialty food store, or you can substitute low sodium beef broth that you can reduce to thicken and concentrate the flavor.
Method of Preparation:
1. Lightly rub the Rib-Eyes with Olive Oil, season liberally on both sides with salt and pepper, and place on a hot grill
2. As the steaks cook, be sure to make cross mark by turning the steak 90 degrees.
3. While the steak is cooking, you can prepare the sauce. Start by heating a saute pan over medium high heat.
4. When the pan is hot add the oil then mushrooms allow them to get brown on the bottom prior to stirring them.
5. Flip the steak to its other side and continue cooking.
6. When the mushrooms are browned add the garlic and shallots. Stir for 1 minute, then add red wine, cook until reduced by half.
7. To finish the sauce, stir the mustard and Demi-Glace to the mushroom mixture and season with salt and pepper if necessary.
8. When the steak is done to your liking place on a plate and spoon the sauce on top.
