T-Bone with Garlic Sherry Steak House Wild Mushrooms

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by Chef Ivan Flowers, Fournos Restaurant

azfamily.com

Posted on May 26, 2010 at 9:10 AM

Updated Wednesday, May 26 at 9:10 AM

Ingredients:
1 Prime or Choice T Bone 24 ounces
8 ounces crimini mushrooms
1 Tablespoon garlic puree
2 ounces Sherry
1 ounce Plugra butter
1/8 cup Panko Bread Crumbs
1 teaspoon Olive Oil
Sea Salt and Fresh Cracked Black Pepper
2 Ounces Fresh Baby Spinach
2 Sprigs Fresh Rosemary Sprig
1 Tablespoon Fresh Grated Parmigiano

Instructions:
Put steak on a plate and let sit at room temp for 20 minutes
Heat a sauté pan to medium high heat
Season Steak with sea salt and fresh cracked black pepper
Add olive to pan and put in rosemary sprig for 30 seconds, do not burn sprig
Place steak in pan and cook for five minutes till slightly caramelized
turn over and place pan in a 450 degree oven for 8 to 10 minutes
Take out and reserve steak at room temp, let it rest for 10 minutes

Pour off oil in pan and place pan back on medium high heat
Add mushrooms and sauté for three minutes
Add garlic puree and cook till garlic browns, then deglaze with Sherry
Add butter and bread crumbs and cook three minutes till bread crumbs brown
Season with sea salt and fresh cracked black pepper

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