Pan Seared Hanger Steak with Sunchoke Puree, Chanterelles and Rosemary

 

Terra Valentine has been lucky enough to work with chef Christopher Greenwald of Bay Laurel Culinary on special winery events.
 

Pair with the Terra Valentine 2005 Marriage


This is a simple but elegant recipe for two that would be a lovely pair with the 2005 Marriage.  Searing the steaks at high temperature will insure good caramelization, which is key for the match.  Look for sunchokes (sometimes called Jerusalem Artichokes) that are firm and heavy for their size as this is a sign of freshness.  Chanterelle mushrooms are most prevalent and at their best in the spring, and can be found growing on the forest floor in the Mayacama Mountains!

2 servings

8oz Hanger steak
2 Tbsp Grapeseed Oil
4 Sunchokes
3 Tbsp Cream
1 Tbsp Extra virgin olive oil
1/4 Lemon
2 Tbsp Unsalted butter
1/2 lb Chanterelle mushrooms
2 Tbsp Good white wine (Terra Valentine Viognier will work nicely!)
1 Cup Good red wine (Terra Valentine Cabernets all would be wonderful)
1 Tsp Sugar
1 Shallot
1 Tsp Fresh rosemary
Kosher salt
Black pepper


Trim steak and cut into two equal size pieces of 4oz. each.  Salt and pepper to taste.  Mince shallot.  Peel sunchokes and place in a pot with enough cold water to cover by at least 2 inches.  Salt water and bring to a boil, reduce to simmer and cook until tender.  Pass sunchokes through ricer or food mill and add cream and olive oil, salt to taste and squeeze of lemon, hold in warm place well covered.  In small saucepan, combine wine and sugar.  Bring to a boil and reduce by 1/2.  Heat cast iron pan or similar to add grapesee oil.  When oil is just starting to smoke, add steaks and sear for three minutes on the first side and two on the second.  Remove and keep warm and covered to rest.  Add shallot to pan just until cooked through (about 30 seconds) then add reduced wine to pan and deglaze scraping up any browned bits carefully.  Strain sauce through fine mesh sieve and add 1 Tbsp. butter.  Heat saute pan and add remaining tablespoon butter.  When melted, add chanterelles and saute until golden.  Splash with white wine and reduce a second.  Salt and pepper to taste and add rosemary.  Plate puree, slice meat against gran and fan on plate.  Top dish with mushrooms and sauce. 

Note:  Chanterelles can be substituted with another high quality gourmet mushroom if desired. 

 

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