fbpx

Recipe by Kiki Fisher

Delmonico Steak and Roasted Asparagus with Mushrooms and Basil Chiffonade

Delmonico Steak and Roasted Asparagus with Mushrooms and Basil Chiffonade add or remove this to/from your favorites
Meat Meat
Easy Easy
4 Servings
Allergens

No Allergens specified

Ingredients

Delmonico Steak

  • 2 tablespoons Gefen Olive Oil

  • 4 (5-ounce) Delmonico steaks

  • Haddar Kosher Salt, for sprinkling

  • coarse black pepper, for sprinkling

  • 6 tablespoons chopped fresh parsley

  • 8 cloves garlic, minced

Roasted Asparagus with Mushrooms and Basil Chiffonade

  • 1 and 1/2 pounds fresh asparagus, both ends removed (see note)

  • 1 pint grape tomatoes, halved

  • 1 cup fresh sliced mushrooms

  • 1 cup enoki mushrooms

  • 1/2 cup fresh basil chiffonade (sliced into thin strips)

  • 5 tablespoons Gefen Olive Oil

  • 4 cloves garlic, minced

  • salt, to taste

  • coarse black pepper, to taste

Directions

Prepare the Delmonico Steak

1.

Preheat oven to 400 degrees Fahrenheit.

2.

Heat olive oil in a large skillet over medium-high heat.

3.

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 9×13-inch baking pan.

4.

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 Delmonico Steak

Yield: serves 4

Prepare the Roasted Asparagus with Mushrooms and Basil Chiffonade

1.

Preheat oven to 400 degrees Fahrenheit. Grease a baking sheet.

2.

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.

Notes:

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.

Prepare the Roasted Asparagus with Mushrooms and Basil Chiffonade

Yield: serves 6

Delmonico Steak and Roasted Asparagus with Mushrooms and Basil Chiffonade

Please log in to rate

Reviews

Subscribe
Notify of
0 Comments
Inline Feedbacks
View all comments