Pepper-Crusted New York Steak
with Wild Mushroom & Truffle Vinaigrette
4 10-ounce New York Steaks
Sea salt, to taste
2 Tbs. coarsely ground black pepper
2 Tbs. olive oil
Wild Mushroom-Truffle Vinaigrette, recipe follows
Season steaks with salt and coarsely ground black pepper. Heat oil in a heavy skillet over medium-high heat; add steaks and cook to desired doneness. Let steaks rest for a couple of minutes. Serve steaks topped with the vinaigrette.
Wild Mushroom-Truffle Vinaigrette
8 oz. fresh mushrooms- morels, chanterelle, shiitake, portobello, etc.
4 Tbs. olive oil, divided
1 c. sliced shallots
1 c. CSM Cabernet Sauvignon
2 Tbs. balsamic vinegar
½ c. extra virgin olive oil
1-2 tsp black or white truffle oil
1 Tbsp fresh thyme, chopped
Saute mushrooms in 2 tablespoons of the olive oil until cooked and liquid evaporates; set aside.
Saute shallots in 2 tablespoons olive oil until nicely caramelized, add Cabernet and reduce to 2 tablespoons, set aside to cool.
Place shallot mixture in a bowl; whisk in balsamic vinegar, remaining extra virgin olive oil and the truffle oil. Stir in mushrooms & thyme; season with salt. Let vinaigrette stand at room temperature for up to 2 hours.