Friday, September 19, 2008

Dry Rubbed Filet of Beef with a Ginger Shrimp Hash

Serves 2 - 3.

Part I - The beef

  • ¼ cup dry Porcini mushrooms
  • 2 tbsp. sugar
  • 1tbsp. salt
  • 5 cloves garlic, finely chopped
  • 1 tbsp. chili flakes
  • 1 tbsp. freshly ground black pepper
  • ¼ cup extra virgin olive oil
  • 1 lb. filet of beef
  • Best quality olive oil and balsamic vinegar for drizzling
  • Grind the Porcini mushrooms to a powder using a spice or coffee grinder.
  • Place in a small bowl and add the sugar, salt, garlic, chili flakes, pepper and olive oil. Stir well to form a thick, fairly dry paste.
  • Rub the paste evenly over the filet of beef, then wrap it in plastic and refrigerate overnight.
  • On a hot grill, cook the steak for 6 minutes on each side.
  • Rest for a few minutes.
  • Place in the center of the plate and drizzle with olive oil and balsamic vinegar.
  • Shower it with Great Hill Blue cheese.
Part II - Gingered Shrimp Cheesey Hash

  • 2 ½ cups of diced potatoes (blanched until soft, not soggy)
  • 1 cup chopped onion
  • 1 cup diced shrimp
  • 1 cup thinly sliced green onions
  • 1 tbsp. ginger
  • 1 cup cilantro
  • ¼ cup Fanny Mason Baby Swiss cheese, grated
  • Sauté the onions until they are brown and smell lovely.
  • Throw in the potatoes and ginger and grown for about 5 minutes.
  • Add shrimp, green onions, cilantro, and cheese.
  • Season with salt and pepper.
  • Transfer to plates and serve.

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