Monday, 30 November 2009

• Recipe: Ribeye Steak with Porcini-Crimini Madeira Sauce

  

  Lately, I have had a craving for steak. So rather than go out to a fancy restaurant for some good steak, I decided to cook my own. You can easily make great steaks at home, so why bother going out to eat? 
  

  The two types of steaks that I love to eat are tenderloin and ribeye.  Yesterday, I went out to the grocery store and bought a ribeye steak for just $8.  I was planning to make steak and serve it with a mushroom Madeira sauce.  I have had a bottle of Madeira wine sitting on my shelf for quite some time now. 
  

  I accidentally bought the very expensive Madeira, which is really not used for cooking, but rather to be enjoyed as a drink.  I decided that it was about time to open it up.  Madeira is a very enjoyable drink and is a bit on the sweet side.  The color is amber and is medium dry and it has a rich aroma and flavors of fig fruits, nuts and caramel.  It is a wonderful aperitif served well chilled.
  

  Ingredients:
  

  • ribeye steak
    
  • olive oil
    
  • crimini mushrooms
    
  • porcini mushrooms
    
  • 1/2 cup Madeira wine
    
  • kosher salt
    
  • cracked black pepper
  • butter

  Directions:
  

  

  NOTE: If you don't have Madeira, other suitable substitutes include Port, Marsala, Dry Vermouth or Sherry, or if you don't like alcohol, you can just use beef stock.

  

  

  Porcini mushrooms are usually found dry, so to rehydrate them I soaked them in some Madeira wine which I will retain and use for the sauce.  This way, the Madeira will have some of the flavours from the porcini mushrooms and it wouldn't go to waste, like it would if you had soaked them in water and would have been discarded.

  

  Chop your Crimini mushrooms in halves as shown above.

  NOTE:  You can use just Porcini or just Criminis.  It is not necessary to use both.  I only did so because Porcinis are quite expensive and the package that they came in had very little.  I have to have lots of mushrooms since I love them.

  

  Season the steaks with some kosher salt and cracked black pepper (or fresh ground pepper if you like).  Heat about a tablespoon of olive oil and a tablespoon of olive oil in a skillet over medium-high heat until it shimmers, then sauté the steak, turning once, about 3 or 4 minutes each side.

  

  

  Transfer to a plate and keep warm, covered.  As you can see, the temperature of the steak is at 115.5F.  This temperature is about rare.  If you would like medium rare it would be close to 126F.  I was afraid to overcook it so I'd rather have it a bit more on the rare side.

  

  Add the mushrooms to the same skillet and sauté over medium-high heat until golden.

  

  Stir in Madeira and briskly simmer for 2 minutes.  Taste the sauce, and if it is required, you can add salt and pepper at this point.

  

  Remove from heat and add about a tablespoon of butter and swirl it around to create that nice creamy texture.

  

  

  

  Pour the mushroom Madeira sauce over top of the steak and eat right away! =D

  • 3:42 PM
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