Delmonico Steak and Roasted Asparagus with Mushrooms and Basil Chiffonade
- Cooking and Prep: 1 h 15 m
- Serves: 4
Roasted Asparagus with Mushrooms and Basil Chiffonade
Prepare the Delmonico Steak
Yield: serves 4
Preheat oven to 400 degrees Fahrenheit.
Heat olive oil in a large skillet over medium-high heat.
Season steaks with kosher salt and pepper on both sides. Add steaks to hot pan and sear until browned, about three minutes per side. Remove from pan and place in a 9x13-inch baking pan.
Add parsley, garlic, thyme, and mushrooms to the skillet. Sauté for three minutes. Add broth and wine and bring to a simmer. Whisk in flour solution (if using to thicken sauce) and continue to cook for two minutes, or until sauce thickens. Pour sauce over steaks. Cover tightly with foil and bake for one hour, or until meat feels tender when pricked with a fork.
Prepare the Roasted Asparagus with Mushrooms and Basil Chiffonade
Yield: serves 6
Preheat oven to 400 degrees Fahrenheit. Grease a baking sheet.
Spread asparagus, tomatoes, mushrooms, and basil on prepared baking sheet. In a small bowl, whisk together oil, garlic, salt, and pepper. Pour over vegetables. Bake for 20 minutes.
To clean green asparagus from insects, the tips as well as the triangular side leaves should be cut off and discarded. Alternatively, use frozen, thawed asparagus with a reliable hechsher.