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T-Bone Steaks with Mustard Beurre Blanc, Kasha, and Mustard Greens

  • For the Kasha:
    • 1 egg, lightly beaten
    • 1 cup coarsely cracked and roasted kasha (buckwheat groats)
    • 2 cups boiling Chicken Stock (see below)
    • Salt to taste
    • 1 tablespoon olive oil
    • 2 tablespoons diced onion
    • 2 ounces button mushrooms, diced (about 2/3 cup)
    • 2 plum tomatoes, blanched, peeled, seeded, and diced (see below)
    • Freshly ground black pepper to taste
    • Mustard Greens (see below)
  • For the Mustard Beurre Blanc:
    • ½ cup dry white wine
    • ¼ cup white wine vinegar
    • 1 teaspoon minced garlic
    • 2 tablespoons heavy cream
    • 2 tablespoons Dijon mustard
    • 1 stick butter (8 tablespoons), diced
    • Salt and freshly ground white pepper to taste
  • For the Steaks:
  • 4 T-bone steaks (about 1 pound each and 1 inch thick), Omaha Steaks
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil

Chicken Stock:
  • 3 quarts cold water
  • 3 pounds uncooked chicken bones and/or raw wings and backs from 2 to 3 chickens
  • 1 onion, chopped
  • 2 carrots, sliced
  • 1 stalk celery, sliced
  • 2 cloves garlic
  • ½ teaspoon black peppercorns
  • Bouquet Garni (see below)

  1. Place the water, chicken bones, onion, carrots, celery, garlic, and peppercorns in a stockpot or large saucepan and bring to a boil.
  2. Add the bouquet garni to the pan and reduce the heat to low.
  3. Partially cover the pan and simmer for at least 4 hours, and up to 6 hours, occasionally skimming any fat or impurities that rise to the surface.
  4. Add water as needed to keep all the ingredients covered.
  5. Strain the stock into a large bowl and let sit for 15 minutes.
  6. Carefully skim the fat and then strain again into another bowl.
  7. Refrigerate the stick until the fat congeals on the surface, and then skim off the fat once again.
  8. Cover and keep stored in the refrigerator for up to 3 or 4 days, or freeze for up to 3 months.
  9. Yields about 2 quarts (8 cups)

Blanching Tomatoes:
  1. Bring a saucepan of water to a boil.
  2. Score the base of the tomatoes with an "X" and immerse in the water for 30 seconds.
  3. Remove with a slotted spoon and transfer to an ice bath to stop the cooking process.
  4. Peel with the tip of a knife, starting at the base end of the tomatoes.

Mustard Greens:

  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1 cup chicken stock
  • 2 pounds mustard greens, washed and stemmed
  • Salt and freshly ground black pepper to taste

  1. To prepare the mustard greens, heat the olive oil in a large sauté pan and sauté the garlic over medium heat for 2 minutes.
  2. Add the stock and bring to a simmer.
  3. Pile the greens into the pan, cover, and simmer for 6 to 8 minutes, or until the greens are just wilted.
  4. Raise the heat to high, uncover, and simmer, tossing the greens in the broth to reduce some of the cooking liquid.
  5. Season with salt and pepper.

Serves: 4

Bouquet Garni:

  • 2 sprigs fresh flat-leaf parsley
  • 2 sprigs fresh thyme
  • 1 sprig fresh oregano or marjoram
  • 1 sprig fresh tarragon
  • 2 bay leaves

  1. Tie all the herbs together securely with kitchen twine.
  2. To prepare the kasha:
    1. Place the egg in a mixing bowl, add the kasha, and stir until well coated.
    2. Set a large nonstick saucepan over medium-high heat, add the kasha, and toast for 2 to 3 minutes, stirring constantly, until the grains are separated and the egg is cooked.
    3. Reduce the heat to medium-low, add the stock, and season with salt. Cover and slowly simmer for about 8 minutes, or until all the liquid has been absorbed and the kasha is just tender.
    4. Let sit, covered, fro about 10 minutes more before fluffing with a fork.
  3. While the kasha is cooking, heat the olive oil in a sauté pan and sauté the onion over medium heat for about 5 minutes.
  4. Add the mushrooms and sauté for about 5 minutes, or until they are tender and have released most of their juices.
  5. Add the tomatoes and a pinch of salt and pepper, cook for another 2 to 3 minutes. Add the mushrooms and tomatoes to the kasha, stir in, and adjust the seasonings.
  6. Cover and set aside.
  7. Prepare the mustard greens according to the recipe above.
  8. To prepare the beurre blanc:
    1. Combine the white wine, white wine vinegar, and garlic in a saucepan and bring to a boil over medium-high heat.
    2. Continue cooking until the liquid is reduced to about 3 tablespoons, and then whisk in the cream and mustard.
    3. Reduce the heat to low and gradually add the butter, whisking slowly until all is incorporated.
    4. Be careful not to let the mixture boil, or it will separate.
    5. Season with salt and pepper, and transfer to a double boiler to keep warm if not using immediately.
  9. Preheat the broiler.
  10. Season the steaks with salt and pepper, heat the oil in a cast-iron skillet, and sear the steaks over high heat for about 2 minutes on each side.
  11. Transfer the steaks to the broiler and cook another 3 to 4 minutes per side for medium-rare, 5 to 6 minutes per side for medium, or to the desired doneness.
  12. Transfer the steaks to warm serving plates and spoon with 2 or 3 tablespoons of the sauce.
  13. Arrange the kasha and greens next to the steak.

Serves: 4

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