Seared Rib-Eyes with Sautéed Mushrooms and Mashed Sunchokes

Recipe adapted from Bryan Voltaggio

Seared Rib-Eyes With Sautéed Mushrooms And Mashed Sunchokes
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Seared Rib-Eyes with Sautéed Mushrooms and Mashed Sunchokes
Servings
6
Servings
Ingredients
  • 1 cup heavy cream
  • 2 thyme sprigs
  • Coarse sea salt and freshly ground pepper
  • 6 red radishes
  • Extra-virgin olive oil
  • 1 cup fresh chives, cut into 1-inch pieces
  • Ice
  • 3 tablespoons unsalted butter
  • ¼ cup oyster mushrooms, cut into julienne
  • ¼ cup enoki mushrooms, cleaned and cut into 1-inch pieces
  • Three 5-ounce, center-cut rib-eye steaks
  • 2 tablespoons grapeseed oil
  • ¼ cup store-bought fried onion strips, crushed
  • Cilantro leaves, for garnish
Directions
  1. In a saucepan, cover the sunchokes with the cream. Bring to a simmer and add the thyme. Cook until tender (about 10 minutes). Purée until smooth and pass through a finemesh sieve. Season with salt and pepper and set aside.
  2. Slice the radishes paper-thin (using a mandolin, if possible). Season with olive oil and salt and set aside.
  3. In a pot of salted boiling water, quickly blanch the chives. In a blender, pulse the chives and ice (approximately ¼ cup) until it reaches a slushy consistency. Keep cold.
  4. In a skillet, heat the butter in a pan until it begins to brown. Add the mushrooms and sauté, then season with salt. Remove the mushrooms and reserve the butter.
  5. Season steaks with salt and pepper. Heat a large skillet over high heat and add the grapeseed oil. When the oil is hot, add the steaks and cook to desired doneness. Let rest at least 5 minutes before slicing.
  6. To serve, spoon the butter onto plates and arrange the radishes over the butter. Layer the steak and mushrooms on the radishes. Spoon the sunchoke purée onto the plate and top with the chive mix. Garnish with onion strips and cilantro leaves and serve.
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