New England Garlic Rubbed Steak with Wild Mushroom Ragout
So, here it is the fourth of July. We are celebrating with dishes from all over the country. Since the revolution that became the United states started in New England, it is only fitting that we have a Dish based on Colonial tastes. We start with a steak rubbed with roasted garlic and top it with a wild mushroom ragout. Mushrooms grow wild in the forested areas of the northeast. So, new England Garlic Rubbed Steak with Wild Mushroom Ragout is a natural. The french have a term for this style of dish: “forestiere”, which, obviously, translates to forest. These dishes are typically made with wild mushrooms and bacon. We decided to make our sauce into a ragout.
new England Garlic Rubbed Steak with Wild Mushroom Ragout brings us back to the campfires of the revolutionary soldiers. Hopefully, though, it isn’t accompanied by the firing of cannons and muskets. Just be careful where you get your mushrooms or you may be seeing cannons and muskets for real or worse. If you want to forage for your own mushrooms, consult a professional. It takes more than just reading up on mushrooms. What may look like a mushroom you have seen could be off just enough to make you sick or dead. I wouldn’t want you doing that? Who’s going to read these articles? But, seriously, don’t do it. It’s too risky.
new England Garlic Rubbed Steak with Wild Mushroom Ragout
Ingredients
- 4 each Beef Steak (high quality: Sirloin, Tenderloin, or a flat steak for tenderness)
- 1/4 cup Whole peeled garlic cloves
- 1 cup olive oil
- 1/4 cup chopped Fresh herbs
- Salt and pepper to taste
- For Ragout:
- 1/4 cup diced bacon
- 1 tsp chopped fresh garlic
- 1/2 cup diced onion
- 2 cups chopped fresh wild mushrooms (a variety is best, vary the cuts for texture and visual appeal)
- 1 cup diced fresh tomato
- 1/2 cup red wine
- 2 Tbsp balsamic vinegar
Instructions
- Bring the oil to a boil and then turn back to heat over low heat with the garlic in it. Allow to simmer until the garlic becomes soft. Remove from the heat and allow to cool.
- Use a stick blender to puree the garlic in the oil. Then add in the chopped herbs and season.
- Rub the garlic oil over the steaks and allow them to marinate for about an hour
- Render bacon in a heavy gauge pot or pan until the fat runs freely and the meat begins to caramelize. Add in the onion and garlic and stir. cook until translucent. Then add in the mushrooms. Stir and continue to cook until they have softened. Then add the wine and balsamic. Cook down the liquid until it becomes a glaze. Then add in the tomatoes and cook over medium heat for about a minute until they are softened, but still whole. Fold in the herbs and seasoning and remove from heat.
- Drain off some of the marinade from the steaks, as the oil will cause flares on the grille. Grille the steaks over high heat, a few minutes per side until cooked to your desired temperature. Check the temperature with a meat thermometer. For medium rare, remove from the heat tat around 120 to 125 degrees.
- Serve the steak with the mushroom ragout. If you used a flank steak of flat steak, slice before serving. Allow a few minutes to rest before cutting to avoid the juices leaking out.