Shelly's Recipe

RIB EYE STEAKS WITH WILD MUSHROOM POTATO GRATIN

Category: Steaks - Beef

4 rib eye steaks with bone
Salt and pepper
Butter
1/4 cup red dry wine
Wild Mushroom Potato Gratin

Heat a heavy bottom saute pan. Season both sides of steaks liberally with salt and pepper. Add butter to saute pan and let slightly brown. Put steaks in pan and sear until slightly caramelized. Turn and cook about 2 minutes. Remove from heat and add wine. Cover pan and let wine cook into meat. Cook until desired doneness. Serves 4.

Wild Mushroom Potato Gratin
1/2 lb fresh wild or exotic mushrooms such as chanterelles or shiitakes (discard shiitake stems), trimmed and coarsely chopped
2 1/2 tbsp unsalted butter
3/4 lb fresh cremini mushrooms, trimmed and sliced 1/4 inch thick
1 1/2 tsp minced garlic
3 lb russet (baking) potatoes
1 1/2 cups heavy cream
1 1/2 cups whole milk
1 1/2 tsp salt
1/2 tsp white pepper
1/4 tsp freshly grated nutmeg
2 oz finely grated Gruyère (1 cup)

Put oven rack in middle position and preheat to 400.

Cook chanterelles or shiitakes with salt and pepper to taste in 1 tbsp butter in a large nonstick skillet over moderate heat, stirring, until liquid mushrooms give off is evaporated and mushrooms are tender, about 8 minutes, then transfer to a bowl. Cook cremini in remaining 1 1/2 tbsp butter in skillet, stirring, until liquid is evaporated and mushrooms are tender, about 8 minutes, then transfer to bowl with wild mushrooms. Toss mushrooms with 1 tsp garlic.

Peel potatoes and cut crosswise into 1/8-inch-thick slices (preferably with an adjustable-blade slicer). Bring potatoes, cream, milk, salt, white pepper, nutmeg, and remaining 1/2 tsp garlic to a boil in a 4- to 6-quart heavy pot, stirring once or twice, then remove from heat.

Transfer half of potatoes to buttered gratin dish with a slotted spoon, spreading evenly. Spread mushrooms evenly over potatoes, then top with remaining potatoes. Pour cooking liquid over potatoes and sprinkle with cheese.

Bake gratin until top is golden brown and potatoes are tender, 45 to 55 minutes. Let stand 10 minutes before serving.