New York Strip Steak with Roasted Wild Mushrooms, Baby Artichokes and Fonduto

[kaci]

New York Strip Steak with Roasted Wild Mushrooms, Baby Artichokes and Fonduto


8 ounces shitake mushrooms, sliced thick
8 ounces oyster mushrooms, trimmed
6 baby artichokes
Juice of 1 lemon
2 cloves of garlic, minced
3 Tbsp. olive oil
Salt and Pepper
2 Tbsp. flat leaf parsley, chopped
5 ounces Italian fontina cheese, grated
4 ounces milk
3 egg yolks
1 tsp. white truffle oil
4 New York strip steaks
2 Tbsp. grapeseed oil
1 Tbsp. butter
2 rosemary sprigs


For the fonduto, soak the fontina in the milk two hours before you plan to
prepare the meal.

Preheat the oven to 400 F. Place the mushrooms in a large casserole dish.
Cut the stems and tops off the baby artichokes. Trim the outside of the
artichoke down to the pale yellow leaves. Cut in half and then into thin
wedges. Add to the dish with the mushrooms. Toss with the lemon juice,
garlic and olive oil. Season with salt and pepper. Cover with foil and
place in the middle of a preheated oven. Bake for 20 minutes until
mushrooms and artichokes are soft. Remove the foil and return to the oven.
Continue cooking until vegetables are brown and slightly crispy. Stir in
the chopped parsley.

While the mushrooms are cooking, prepare the fonduto. Place the fontina,
milk and egg yolks in a double boiler over medium heat. Whisk until the
cheese is melted and the mixture begins to thicken. Stir in the truffle oil
and keep warm while preparing the steaks.

Remove the steaks from the refrigerator 15 minutes before cooking them to
allow them to come to room temperature. Heat a large skillet over high heat.
Add the oil and butter to the pan with the steaks and tuck the rosemary
sprigs in between. Sear on both sides until brown and cooked to medium rare
or desired doneness. Remove from the heat.

Set on a warm plate. Spoon the fonduto over the center of each steak and
top with the roast mushroom and artichokes.

Serves 4.

Chef's suggested wine pairing: Cakebread Cellars Chardonnay Reserve

By Chef Brian Street, Cakebread Cellars