A tender grilled steak served over mashed potatoes with baguette toasts and a creamy “ragout” of sautéed mushrooms, leeks and roasted sweet peppers.
Yield: 24 servings
|Baguette Toasts:|| |
1. To make Baguette Toasts: Lightly brush baguette slices with oil; toast both sides until lightly browned and crisp. Yield: 48 toasts
|Baguette slices, 1/4-inch thick, bias cut||48 |
|Extra virign olive oil|| as needed|
|Mushroom Ragoût:|| |
2. To make Mushroom Ragoût: Soak porcini mushrooms in 1 cup hot water 30 minutes or until softened; drain. In saucepan, sauté leeks, mushrooms and garlic in oil for 6 to 8 minutes or until mushrooms are tender. Add stock, red and
yellow peppers, cream, salt and pepper. Bring to a boil; reduce heat and simmer for 12 to 15 minutes or until sauce is slightly thickened. Remove from heat; stir in butter and parsley. Cover and refrigerate. Yield: about 3 quarts
|Dried porcini mushrooms||1/2 ounce|
|Julienned leeks (white parts only)||1 pound|
|Sliced white button mushrooms||24 ounces|
|Quartered fresh shiitake mushrooms||8 ounces|
|Minced garlic||6 ounces|
|Olive oil||1/2 cup|
|Veal stock||1 quart|
|Julienned roasted red bell peppers||6 ounces|
|Julienned roasted yellow bell peppers||6 ounces|
|Heavy cream||1 cup|
|Black Pepper||1 teaspoon|
|Cold butter, cut into small pieces||4 ounces|
|Chopped parsley||1/4 cup|
| || |
3. For each serving, to order: Season 1 steak with salt and pepper; grill to medium rare to medium. In sauté pan, heat about 3 ounces Mushroom Ragoût until hot. Meanwhile, plate 1 cup mashed potatoes on serving plate; top with steak. Place Mushroom
Ragoût around potatoes. Garnish with 2 Baguette Toasts and parsley.
|Beef Flat Iron (6oz. Chuck Top Blade) Steaks*||24 |
|Salt and black pepper|| as needed|
|Hot mashed potatoes||24 cups|
|Chopped parsley|| as needed|
Nutrition information per serving: 857 calories; 39 g fat(18 g saturated fat; 15 g monounsaturated fat); 153 mg cholesterol; 1378 mg sodium; 80 g carbohydrate; 6.0 g fiber; 46 g protein; 18.7 mg niacin; 1.3 mg vitamin B6; 7.7 mg vitamin B12; 7.6 mg iron; 72.2 mg selenium; 13.2 mg zinc; 187.4 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.