↞ recipe box start page
Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
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.
view more member recipes
RIB EYE STEAKS WITH WILD MUSHROOM POTATO GRATIN
view my recipes
print
save
Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Wild Mushroom Potato Gratin
by sgre52160
1 tbsp olive oil 2 tbsp butter 3/4 lb wild mushrooms, sliced 1 tsp fresh thyme leaves Kosher salt and freshly ground pepper, to taste 4 lbs Yukon gold or russet potatoes, peeled 33/4 cup grated
by sgre52160
1 tbsp olive oil 2 tbsp butter 3/4 lb wild mushrooms, sliced 1 tsp fresh thyme leaves Kosher salt and freshly ground pepper, to taste 4 lbs Yukon gold or russet potatoes, peeled 33/4 cup grated
Potato-mushroom Gratin
by sgre52160
5 tbsp olive oil, divided 2 1/2 lbs medium Yukon Gold potatoes, peeled, cut lengthwise into 1/8-inch-thick slices 1 1/2 tsp coarse kosher salt plus additional for mushrooms 3/4 tsp freshly ground b
by sgre52160
5 tbsp olive oil, divided 2 1/2 lbs medium Yukon Gold potatoes, peeled, cut lengthwise into 1/8-inch-thick slices 1 1/2 tsp coarse kosher salt plus additional for mushrooms 3/4 tsp freshly ground b
Potato And Mushroom Gratin
by sgre52160
1 cup dry white wine and chicken broth 3 cups whipping cream 2 garlic cloves 6 sprigs fresh thyme, divided 2 bay leaves, divided 2 tbsp olive oil 4 tbsp butter 3 pounds sliced mushrooms
by sgre52160
1 cup dry white wine and chicken broth 3 cups whipping cream 2 garlic cloves 6 sprigs fresh thyme, divided 2 bay leaves, divided 2 tbsp olive oil 4 tbsp butter 3 pounds sliced mushrooms
Mushroom And Potato Gratin With Thyme And Parmesan
by sgre52160
1 tbsp unsalted butter, plus more for greasing 1 1/2 cups heavy cream 1 garlic clove, thinly sliced 3 fresh thyme sprigs, plus 1 1/2 tsp minced Sea salt and freshly ground pepper, to taste 2
by sgre52160
1 tbsp unsalted butter, plus more for greasing 1 1/2 cups heavy cream 1 garlic clove, thinly sliced 3 fresh thyme sprigs, plus 1 1/2 tsp minced Sea salt and freshly ground pepper, to taste 2
Potato And Mushroom Gratin – Tyler Florence
by sgre52160
2 cups milk 1 cup whipping cream 2 garlic cloves 6 sprigs fresh thyme or rosemary, divided 2 bay leaves, divided 2 tbsp olive oil 3 lbs sliced mushrooms 1 leek, cut in rings Salt and p
by sgre52160
2 cups milk 1 cup whipping cream 2 garlic cloves 6 sprigs fresh thyme or rosemary, divided 2 bay leaves, divided 2 tbsp olive oil 3 lbs sliced mushrooms 1 leek, cut in rings Salt and p
view more member recipes
related CDKitchen recipes
Cube Steak And Mushroom Casserole
Budget Cube Steak
Venison Steaks In Mushroom Gravy
Turnip And Potato Gratin
Cube Steak And Gravy
Country Fried Steak With Mushroom Gravy
Porterhouse Steaks With Mushroom And Garlic Sauce
Wild Rice Dressing
Low Country Oyster Stew With Wild Mushroom Grits
Wild Rice And Mushroom Soup