1 double-cut rib eye steak
I cup red cooking wine
1/3 cup sliced shallots
½ cup sliced carrots
10 sprigs parsley
1 bay leaf
2 tablespoons sliced garlic
1 cup veal stock1 cup chanterelles, cut into 1” pieces
1 tablespoon unsalted butter
¼ cup sliced mushrooms
salt & pepper
handful of watercress
2 Tbsp Round Pond Italian Extra Virgin Olive Oil
1 lemon, juiced
salt & pepper
2 sprigs thyme
Sprinkle all sides of steak with salt & pepper. Refrigerate for one day to allow flavors to develop. Remove meat from the refrigerator 1 hour before cooking. Add 2 Tbsp canola oil to hot pan, then sear steaks at high heat 4 to 5 minutes on both sides until brown and slightly crusted. Place in 450F degree oven and roast for about 20 minutes until internal temperature is 120F (for medium-rare finish).
To make the sauce, bring wine, shallots, carrots, parsley, bay leaf, and garlic to a boil in a medium saucepan. Turn down heat and simmer until almost all liquid has evaporated. Add veal stock, stir and simmer another ten minutes. Set aside.
Heat butter in a skillet over medium heat. Add mushrooms and season with salt & pepper. Cook for about 5 minutes until mushrooms are tender and slightly toasted.
Place watercress in a medium bowl and toss with extra virgin olive oil, lemon juice, and salt & pepper.
To finish, slice meat into 1/4” thick slices, and layer meat and salad along the edge of plate. Arrange mushrooms over steak and watercress, spooning sauce over the top. Garnish with thyme sprig and enjoy.
-Recipe By Chef Bernardo Ayala of Napa Bistro