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Delmonico Steak
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- #112427
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
4 rib-eye steaks (14 ounce size)
2 portobello mushrooms, stems and gills removed
12 sun-dried tomatoes
4 fresh rosemary sprigs
salt and pepper, to taste
Steak Sauce
1 cup beef stock
1/2 cup balsamic vinegar
1/4 cup fresh ginger, finely chopped
1/4 cup shallots, finely chopped
1/4 cup carrots, finely chopped
1/4 cup celery, finely chopped
salt and pepper, to taste
directions
Combine ginger, shallots, carrots and celery in a saucepan over a medium high heat. Caramelize (that means saute until browned slightly).
Slowly pour in balsamic vinegar, stirring. Reduce by 1/2 and add beef broth. Bring to a boil. Season to taste.
Meanwhile, preheat your grill. Season mushrooms with salt and pepper and place on grill. Grill steak to desired doneness and mushrooms until they are tender.
Remove everything from the grill. Cut mushrooms into small triangles. Skewer mushrooms pieces with sun-dried tomatoes on to rosemary sprigs.
Place grilled steak on plate. Top with rosemary skewers and sauce. Serve.
Recipe Source: 23, Michael Jordan's famous Chicago restaurant
added by
tmarygirl
nutrition data
Nutritional data has not been calculated yet.
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