Dry aged beef with spring morel duxelles recipe webhero2015 438a3862 « back to recipes

Dry Aged Beef with Spring Morel Mushroom Duxelles

The morel is a spring favorite of the Sonoma mushroom hunting community and a staple in the Jordan kitchen. Concentrated flavors of a dry aged beef in this appetizer recipe, paired with the unique flavors and texture the morel, provide a multifaceted food & wine pairing experience when coupled with the broad spectrum of red and black fruit flavors and silky mouthfeel of Jordan Cabernet Sauvignon.

Ingredients

For the steak

  • 1 New York strip steak, dry aged approximately 28 days (about 6 ounces)

  • Salt and pepper to season

  • 1 Tbsp grapeseed oil

  • Fleur de sel to finish

For the duxelles

  • ½ pound Shiitake mushrooms, minced

  • ½ pound Morels, quickly rinsed, spun dry and sliced into 1/8” rings

  • 2 cloves black garlic, minced

  • 1 shallot, minced

  • 1 Tbsp walnut oil

  • 1 Tbsp butter

  • ¼ cup Madeira

  • 1 tsp sherry vinegar

  • 1 Tbsp tarragon, minced

  • 1 tsp honey

  • Salt and pepper to taste

  • Spring fruit tree blossoms for garnish

For the pickled ginger

  • ¼ pound young Hawaiian ginger, thinly sliced

  • 4 Tbsp wild flower honey

  • 1 star anise

  • 1 cup rice wine vinegar

  • 2 tsp sea salt

Ingredients

For the steak

  • 1 New York strip steak, dry aged approximately 28 days (about 6 ounces)

  • Salt and pepper to season

  • 1 Tbsp grapeseed oil

  • Fleur de sel to finish

For the duxelles

  • ½ pound Shiitake mushrooms, minced

  • ½ pound Morels, quickly rinsed, spun dry and sliced into 1/8” rings

  • 2 cloves black garlic, minced

  • 1 shallot, minced

  • 1 Tbsp walnut oil

  • 1 Tbsp butter

  • ¼ cup Madeira

  • 1 tsp sherry vinegar

  • 1 Tbsp tarragon, minced

  • 1 tsp honey

  • Salt and pepper to taste

  • Spring fruit tree blossoms for garnish

For the pickled ginger

  • ¼ pound young Hawaiian ginger, thinly sliced

  • 4 Tbsp wild flower honey

  • 1 star anise

  • 1 cup rice wine vinegar

  • 2 tsp sea salt

Instructions

yields 16

Heat a cast iron skillet over medium-high heat. Pat steak dry and liberally season. Film pan with grape seed oil, heat until oil begins to shimmer and then carefully lay the steak in the pan. Sauté for approximately 6 minutes per side for medium rare and check the temperature with an instant read thermometer (125 degrees). Remove the steak and allow it to rest warm for a minimum of 5 minutes.

In a non-reactive skillet over medium heat, sweat black garlic and shallots in walnut oil and butter until shallots are translucent, add mushrooms salt and pepper and cook while stirring until moisture has nearly evaporated. Add Madeira and sherry vinegar then cook down again until nearly dry. Fold in tarragon and honey. Season with salt and pepper and set aside.

Place sliced ginger in a non-reactive bowl. Bring honey, star anise, rice wine vinegar and sea salt to a boil. Pour over ginger and refrigerate for minimum of 30 minutes. The pickled ginger will keep up to one week, refrigerated.

To plate, arrange thinly sliced beef over duxelles, top with pickled ginger and garnish with fleur de sel and spring fruit tree blossoms, if available.

Wine Pairing Suggestions

Every bottle of Jordan is crafted with food in mind. The elegant balance between fruit, acidity, tannin and alcohol found in our Chardonnay and Cabernet Sauvignon make them versatile for a variety of food & wine pairings. We’ve selected a few vintages that we believe will complement or contrast flavors in this recipe perfectly.