Wine Infused Beef Flank Steak with Savory Mushroom Napolean,
Crispy Root Vegetable Cakes & Red Wine Cream Sauce
To prepare
a day in advance:
Mushroom Napoleon:
6 medium sized portabellas 1
tbs. Stone ground mustard
1/2 cup Worcestershire
1 tbs. Thyme
1/2 cup red wine
1/2 cup oil
Preheat oven to 350. Remove stems from mushrooms.
Using a pairing knife, scrape ribs from bottom side of portabellas.
In a mixing bowl, combine remaining ingredients to make marinade.
Layer portabellas in a bread pan and top with marinade. Cover
with foil and bake for approximately 1 hour or until tender.
When tender, remove from oven and let cool in marinade.
Mushroom
Saute':
1/2 lb. sliced button mushrooms
1 tbs. Canola oil
1/4 cup small diced onion
1 tbs. Thyme
1 tbs. chopped garlic
Salt and pepper to tast
Heat canola oil in saute' pan on medium high
heat. When hot, add diced onions and cook until translucent.
Add sliced mushrooms. When juices from the mushrooms appear,
add the chopped garlic and thyme. Continue to cook, stirring
constantly, until liquid is reduced and mushrooms are tender.
Remove from heat and stir in salt and pepper. Set aside to cool.
Remaining
Ingredients:
Prepared roasted red peppers
1/2 cup crumbled gorgonzola
cheese
To assemble napoleon:
On a baking sheet, lay three portabellas
in a line slightly overlapping. Sprinkle 2 tbs. of cheese over
the mushrooms. Lay threes trips of roasted red peppers over
the cheese. Sprinkle with 2 tbs. cheese. Spread sauteed
mushrooms over cheese. Repeat with 2 tbs. cheese. Repeat
with the peppers then cheese again. Lay remaining portabellas
over the top. Place a toothpick in each portabella to hold togehter
while heating.
Flank Steak Marinade:
1/2 onion diced
2 cups red wine
2 tbs. garlic
1 tbs. coarse cracked pepper
1 cup Canola oil 2-3
lbs. flank steak trimmed of fat
Combine onion and wine in a small pot
and reduce by half over medium heat. When reduced by half, add
garlic and cracked pepper and let cool. Lay steaks out in a
non-metallic container for marinating. Combine oil, red wine,
and pepper and pour over the steak. Coast the meat completely
and refrigerate. Turn meat over periodically.
Root Vegetable
Cakes:
1 large leek
5 eggs whipped
4 tbs. butter 1/4
cup flour
2 tbs. chopped garlic
1 cup grated parmesan
2 medium parsnip
salt and pepper
2 small sweet potatoes (or yams if preferred)
Cut end
from leek and cut in half lengthwise. Clean and cut (from end
to end) into half moons about 1/8 of an inch thick. Melt butter
in a skillet over medium heat. When melted, add leeks and cook,
stirring periodically untill softened. Add garlic, salt, and
pepper and cook for 1 minute longer, then remove from heat and set
aside to cool. With a cheese grater, grate the parsnip and the
sweet potato. Squeeze any moisture from the grated mixture.
Mix the flour, cheese, and the leek mixture into the grated root vegetables.
Stir the eggs into the mixture.
Red Wine Sauce (to be prepared
right before service):
1/2 lb. chilled butter cut into small cubes
2 tbs. finely chopped onions
1/4 cup red wine
1/2 cup cream
1/4 cup red wine vinegar Salt
and pepper
In a small saucepan combine wine, vinegar, and onions
and simmer until only enough liquid remains to moisten the onions.
Turn heat to low and add a few cubes of cold butter. Stirring
constantly move the pan on and off the heat to melt butter but to
keep it from separating. Once the cubes begin to disappear add
a few more cubes and repeat. Continue this process until all
the butter is used up. Add the cream and season with salt and
pepper. Keep in a warm place away from direct heat. It
is important that the butter does not warm up to the point where the
fat and solids separate.
To finish:
Preheat oven to 400.
Warm two skillets on medium heat. Salt both sides of steak and
sear in one of the skillets until golden brown on both sides.
Place steak on a baking sheet and finish cooking in the oven for approximately
15 minutes or when a meat thermometer reads 140 degrees. Cover
mushroom napoleon with foil and heat in oven for 25 minutes.
Set aside in a warm place for 15 mintues to allow the cheese to firm
up. In second skillet, melt 1/2 tbs. butter. With a 1/4
cup measuring cup, scoop some root vegetable mixture into the skillet.
Repeat to fill the skillet. Flatten the cakes slightly with
the back of a spatula. Cook until golden brown, turn over and
cook the other side until golden brown. Spray a baking sheet
with non-stick spray. When the root vegetable cakes are browned
on both sides remove from the skillet and place on the sprayed baking
sheet. Repeat until all mixture is used (should make 18 cakes).
When all root vegetable cakes are browned, put them in a pre-heated
oven to cook 15 mintues. When flank steak is finished cooking
let set 15 mintues before cutting.
To assemble:
With a sharp
serrated knife, cut (on the diagonal) the napolean into six equal
pieces. Use the tooth picks to hold the pieces together.
Place each piece at the top of the plate and remove the toothpicks.
Lay three root vegetable cakes overlapping, across the center of each
plate. Spoon a generous amount of sauce over each of the stack
of cakes. Repeat with each plate. Slice the flank steak
at a diagonal into 1/4 inch strips and fan out over the root vegetable
cakes. Distribute the meat evenly over the six plates.
Drizzle remaining sauce over the meat. Enjoy with a bottle of
Windy Point Vineyards Pointless Red!
