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Black Pepper-Crusted Angus Sirloin Steak with a Shiitake Mushroom Sauce
- For the Steaks:
- ½ cup olive oil
- 2 garlic cloves, minced
- 12 basil leaves, minced
- Salt to taste
- 2 tablespoons freshly cracked black pepper
- 4 boneless Angus strip steaks, Omaha Steaks, 10 ounces each
- For the Potatoes:
- 2 Idaho baking potatoes, 8 to 10 ounces each
- 1 ½ pounds Red Bliss potatoes, scrubbed and quartered
- ¼ cup warm milk
- ½ cup sour cream, at room temperature
- ¼ cup butter, at room temperature
- 6 tablespoons freshly grated Parmesan cheese
- Nutmeg, to taste
- Salt and pepper to taste'
- For the Shiitake Sauce:
- ¼ cup butter
- 8 large shiitake mushrooms, sliced
- 2 tablespoons finely minced shallots
- 1 cup white wine
- ¼ cup bourbon
- 1 cup heavy cream
- ½ cup Beef Stock (see below)
- Salt and freshly ground black pepper to taste
- 2 teaspoons, sliced chives, for garnish
- Beef Stock:
- 2 pounds beef bones, meat and trimmings
- 3 carrots, chopped
- 2 small onions, chopped
- 2 cups hot water
- 1 leek, chopped
- 1 stalk celery, coarsely chopped
- 2 tomatoes, quartered (or 1 cup canned plum tomatoes, with liquid)
- 3 garlic cloves, crushed
- 8 sprigs fresh parsley
- 2 bay leaves
- 4 sprigs fresh thyme, or ½ teaspoon dried thyme
- 2 tablespoons champagne vinegar or white wine vinegar
- Preheat the oven to 450 degrees.
- Place the beef bones, meat, and trimmings in a roasting pan with the carrots and onions.
- Roast in the oven for 30 to 40, stirring occasionally, until the mixture is browned.
- Transfer to a stockpot.
- Pour off the fat from the roasting pan and deglaze with the hot water, scraping the sides and bottom of the pan to loosen all the pieces.
- Add this mixture to the stockpot along with the remaining stock ingredients.
- Add enough water to cover the mixture by 2 inches and bring to a boil.
- Reduce the heat and simmer the stock for at least 4 hours, uncovered.
- Occasionally skim off any impurities that rise to the surface as it cooks.
- Add more water as necessary to keep the mixture covered. Strain, discard the solids, and let the stock cool.
- Cover and refrigerate until needed (keeps up to 5 days in the refrigerator or can be frozen up to 3 months).
- Pour the olive oil into a large glass dish or shallow bowl and combine with the garlic, basil, salt, and pepper.
- Rub this mixture into the steaks and marinate for 24 hours, turning occasionally.
- Preheat the oven to 350 degrees.
- Bake the Idaho potatoes in the oven for about 1 hour, or until tender.
- Remove, split open lengthwise, scoop out the flesh, and reserve for another meal.
- Set the potato skins aside.
- While the Idaho potatoes are baking, place the Red Bliss potatoes in a large saucepan of salted water and bring to a boil.
- Turn down the heat and simmer for about 20 minutes, or until tender.
- Drain the potatoes and return to the sauce pan, stirring them over medium high heat for 1 minute so they are dry.
- Add the milk, sour cream, butter, and cheese, and whisk or mash with a fork, leaving the potatoes a little chunky.
- Season with nutmeg, salt, and pepper and fill the potato skins with the mixture.
- Keep warm.
- Prepare the grill.
- While the potatoes are cooking, prepare the sauce. Melt the butter in a skillet over medium heat, add the mushrooms, and sauté for 3 minutes.
- Add the shallots and cook for 1 minute longer.
- Add the wine and bourbon, and reduce the liquid until it has evaporated.
- Add the cream and stock, and reduce until the consistency is syrupy, 10 to 15 minutes. Season with salt and pepper.
- Remove the steaks from the marinade and grill over high heat for about 4 minutes on each side for medium-rare, about 5 minutes on each side for medium, or to the desired doneness.
- Transfer to warm serving plates and add a filled potato half to each plate.
- Spoon the sauce around each plate and garnish with the chives.
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