Monday, December 10, 2007
Sometimes you just need a steak. I picked up a beautiful ribeye at the grocery store and decided to keep it simple. I was lucky enough to snag some chanterelle and baby shitake mushrooms at the farmers market for a steal, and what better side dish for a steak than some really decadent mashed potatoes.
The steak: generously salt and peppered and pan seared in a screaming hot pan then finished up in the oven until medium rare. Let the steak rest on a cutting board for 5 minutes before slicing.
The taters: Slice in half some baby yukon gold potatoes and boil until tender. Drain the potatoes and throw them back in the hot pot for a minute to get the moisture off. Put the potatoes in the kitchen aid mixer with a paddle attachment with a big ol lump of butter, salt and pepper, some warm half and half and a hunk of goat cheese.
The shrooms: Clean and slice the mushrooms, finely slice up a shallot or 2. In a hot skillet with some butter and olive oil throw in the mushrooms and shallots. DO NOT put any salt in there yet. When the shallots are soft and the mushrooms have browned a bit season away- salt, pepper, fresh thyme. Add in a few squirts of chicken broth and a few spoonfuls of creme fraiche.