This delicious marriage of surf and turf flavours features hand-cut fries, rosemary-coated PEI rib-eye steak and sauted mixed wild mushrooms served with leek and bacon oysters Rockefeller.
Directions for: Steak and Frites with Wild Mushrooms and Oysters Rockefeller
Ingredients
PEI Rib-Eye Steak1 bone-in PEI rib-eye steak
1 Tbsp (15 mL) rosemary, chopped
Salt and pepper, to taste
1 clove garlic, crushed
2 Tbsp (30 mL) olive oil
Hand Cut Frites4 large PEI potatoes, sliced into fries
Canola oil, for frying
Salt, to taste
Sauteed Wild Mushrooms4 cups (1 L) mixed wild mushrooms, cleaned and roughly chopped
1 Tbsp (15 mL) grapeseed oil
2 Tbsp (30 mL) butter
2 cloves garlic, minced
Salt and pepper, to taste
bunch parsley, chopped
Juice of 1/2 a lemon
Oysters Rockefeller2 pieces bacon, thinly sliced
small onion, finely diced
3 wild leeks, sliced thinly
Salt and pepper, to taste
10 oz (284 g) spinach, cooked and drained of water
cup 35% whipping cream
6 PEI oysters, shucked and on the half shell
cup 60 mL) breadcrumbs
1 lemon, zested
Directions
PEI Rib-Eye Steak1. Coat rib-eye in all of the ingredients above and marinate at room temperature for 45 minutes.
2. Preheat a grill to medium high heat. Place steak on grill and allow steak to char on both sides, approximately 8 minutes per side.
3. Remove steak from the grill and rest until the internal temperature is 125-131F (52-55C). This will be served at a medium rare temperature.
Hand Cut Frites1. Heat oil to 250F (121C).
2. Blanch frites for 5 minutes, remove and set aside.
3. Just before youre ready to eat, turn the temperate of the oil to 350F (177C) and re-fry the frites until crispy and golden, about 3-5 minutes.
4. Remove fries from oil, place in a bowl and season with salt.
Sauteed Wild Mushrooms1. On medium-high, heat a frying pan. Add grapeseed oil, when the oil is lightly smoking, add the mushrooms.
2. Saut until golden brown, about 12-15 minutes.
3. Add the butter and garlic. Continue cooking until garlic is cooked, about 2 minutes.
4. Season with salt and pepper to taste.
5. Finish mushrooms with chopped parsley and lemon juice.
Oysters Rockefeller1. In a cast iron pan on medium heat, render bacon half cooked, about 3-5 minutes.
2. Add onion and wild leeks. Season lightly with salt and pepper.
3. Add spinach and cream. Continue cooking until mixture has thickened.
4. Bring mixture to a food processor and pulse until finely chopped.
5. Spoon a small amount of the mixture on top of the oysters.
6. Top with breadcrumbs lemon zest. Bake at 450F (230C) for 5 minutes, or until oysters are bubbly and golden brown.
See more: Beef, Comfort Food, Dinner, Herbs, Main, Mushrooms, Potatoes, Seafood, Shellfish, Saute