Grilled Entrecote with Mushroom Ragout

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For me cooking something special means something that is easy to prepare yet tastes like a great restaurant dish. A perfect example is grilled entrecote steaks with an earthy mushroom sauce.

Entrecote is a somewhat obscure cut of beef on this side of the Atlantic. It is the rib-eye steak with the bone attached. You may need to ask your butcher to cut these for you; ask him to make sure the fillets are 2 inches thick. Leaving the bone in adds extra flavor to the meat. You can serve this whole or in slices with the bone on the side.

This recipe is also great for entertaining because the sauce can be made ahead of time. Even if you want to serve just two steaks, make the whole recipe's worth of sauce -- because, let's face it, there can never be enough sauce. (Besides, this dish makes fantastic leftovers!)

Begin with glasses of sparkling wine and an appetizer of sliced smoked salmon on toasts or a crock of salmon or chicken liver pate.

Serve the steaks with roasted baby potatoes or oven-baked French fries and braised Swiss chard.

For dessert, pick up a pear or apple tart from your favorite bakery. Don't forget a full-bodied wine like a California Syrah, Cabernet or Zinfandel. I couldn't think of a better way to end the year.

Help is on the Way:

--Veal stock is often available in the freezer section of the market; if you can't find it just use beef broth.

--You can also use New York strip or filet mignon if you prefer.

--Use wild mushrooms instead of creminis; I like chanterelles, morels or porcini.

--Use creme fraiche instead of the whipping cream for a slightly tart flavor.

 

Grilled Entrecote with Mushroom Ragout

Serves 6

1 1/2 cup dry red wine

1 cup veal stock

3 tablespoons olive oil

1 tablespoon unsalted butter

8 shallots, finely chopped

2 pounds cremini button mushrooms, quartered

1/4 cup whipping cream

2 tablespoons finely chopped Italian parsley

Salt and freshly ground black pepper

6 (2-inch thick) rib-eye steaks with rib attached (approximately 1 1/2 pounds each)

Salt and freshly ground black pepper

 

1. To make the ragout: In a medium saucepan, combine the red wine and veal stock on medium-high heat and reduce to about 1 1/4 cups, about 10 to 15 minutes. Reserve

2. In a large saute pan, heat the oil and butter on medium-high heat and saute the shallots until softened, about 3 minutes. Add the mushroom and saute, stirring occasionally, for about 5 more minutes, or until softened. Add the reduced wine mixture and bring to a simmer. Simmer another 5 minutes or until the mixture is syrupy. Add the cream and reduce another few minutes or until mixture has a sauce-like consistency. Add the parsley, salt and pepper to taste. Reserve.

3. Remove the meat from the refrigerator 1/2 hour before grilling. Liberally season the steaks on both sides with salt and pepper. Prepare barbecue or a grill pan for medium-high heat grilling. Grill the steaks for about 7 to 9 minutes on each side or until medium-rare. Turn them so that you get criss-cross marks on the steaks. The steaks should be almost charred on the outside and medium-rare on the inside (130F with an instant-read thermometer).

4. Place the steaks on a platter and let rest for 10 minutes. Slice the steaks against the grain into 1/2-inch thick slices or serve whole. Spoon over the mushroom ragout and serve immediately.

 

Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks (click here), including "Seriously Simple Holidays: Recipes and Ideas to Celebrate the Season," and also a James Beard award-winning radio show host.

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Grilled Entrecote with Mushroom Ragout - Diane Rossen Worthington Recipes

(c) 2010 Diane Rossen Worthington Recipes