Plan of Action:
- Get the steak/s circulating.
- Get your gastrique going.
- Make the celeriac purée.
- Sear the steaks and rest them.
- Roast the chanterelles while they rest.
Circulating Steaks :
- For two servings, we split one 12 oz Rib Eye. Get steaks that are at least 1 1/2 inches thick.
- Heavily season both sides of the steak/s with salt and pepper. Place in the vacuum bag with rosemary or thyme.
- Seal and place in your preheated circulator, set to 130 degrees. This will give you a perfect medium rare, even after searing for "service".
- Set your timer for 2 1/2 hours, and begin prepping your other components ( gastrique, puree, chanterelles)
Gastrique ( fancy for sweet and sour sauce )
- 6 T quality fig jam
- 1 star anise pod
- 1/4 t whole coriander
- 1/4 t whole peppercorn
- 1/4 t whole fennel seed
- 2 T honey
- 6 T balsamic vinegar
- 1 c. orange juice
- Melt down fig jam with spices, honey, and vinegar. Cook until syrupy about 5 minutes. Keep the heat low, these ingredients want to burn.
- Once infused, whisk in the orange juice.
- Strain out whole spices.
- Return liquid to a clean pot. Cook until syrupy, it will thicken as it cools so don't go too far.
- Taste for acid/ sweetness, adjust as needed.
- Keep warm.
- 1 large celeriac knob, peeled, 1 1/2 '' pieces
- 1 russet potato, 1 1/2 '' pieces
- 1 cup of milk
- 1/2 cup of stock (chicken or vegetable)
- 1 bay leaf
- 1 sprig thyme
- 1 clove of garlic
- salt and white pepper
- 1/4 c - 1/2 c sour cream or creme fraiche (whatever you have)
- Everyone in the pot, bring to a simmer.
- Simmer 15-20 minutes, or until the vegetables are tender.
- Strain out vegetables, reserving liquid.
- Remove bay leaf, thyme, and garlic clove.
- Either using a stick blender, or a food processor, begin to process the celeriac and potato with the sour cream, salt and white pepper. Add cooking liquid as needed until a silky consistency is achieved.
- Taste and season, keep the liquid on hand in case the puree seizes and needs to be rejuvenated.
Searing the steaks, roasting the mushrooms, and putting it all together.
- Remove the steak/s after 2 1/2 hours in the bath. At this point, prep your mushroom game.
- Mushroom prep: clean, and halve any large chanterelles. They can be whole, they all just need to be the same size.
- Cube up some butter to toss in the pan.
- Have a sprig of thyme handy.
- Remove steak/s from their bag, and thoroughly pat dry.
- Heat 2 T of neutral oil in a cast iron, or heavy bottom pan until very VERY hot (near smoke point).
- Sear 30 seconds on side A, add 2 T of butter to pan, and flip. Sear 30 seconds on side B.
- Remove, and rest on a rack, so that your crust doesnt get soggy. While resting, its mushroom time.
- Heat an absurd amount of butter in a sauté pan with your sprig of thyme. Mushrooms and butter and best friends. On medium high heat, add the mushrooms and sauté, tossing in hot, nutty butter to evenly coat and cook. Cook until golden, brown, and delicious, season with salt and pepper. Try not to eat all of them so you have some for the plate.
- Reheat puree with reserved liquid as needed, make sure your gastrique is pourable.
- Spread purée on the bottom of the plate, slice steak and fan, spoon on gastrique, and place the mushrooms on either the side of the steak. Put girly microgreens should that entertain you further.