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| Grassfed T-Bones from Twister-Allie Farm in Sanbornton, NH, accompanied by Wilderotter Vineyard's 2007 Cabernet Sauvignon |
Then comes purple...
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| Peruvian potatoes and shallots from Heron Pond Farm in South Hampton, NH, flavored with sage and thyme from my garden, tossed in extra virgin olive oil and roasted at 375 for ~35-40 minutes |
Then comes a luscious morel cream sauce...(click 'Read More')
Sauce:
Melt a knob of butter in a pan, add some minced onion or shallot and a handful of morels. If using dried morels, save your soaking liquid (~1cup) and and mix in a Tbsp of beef bouillon paste. If using fresh morels, you'll need a cup of stock/broth.
Cook for a few minutes until the morels release their juices. Deglaze the pan with a splash of wine (red or white, it doesn't matter). Once reduced, add the stock-fortified mushroom liquid and a good pour of cream. (I actually used 1/2 n 1/2 and increased my reduction time.)
Add in some minced herbs: rosemary and thyme for red wine, tarragon for white, or all three no matter which. It's your palette!
Grilled to perfection by searing each side (1-2 minutes) over a high flame, grill top open. After searing the 2nd side, reduce the heat to its lowest setting and close the lid. Let cook for 7-8 minutes. Kill the heat completely and let sit for 2 or 3 minutes longer. Remove and plate 1st side up, and rest, tented, for another couple of minutes. Note: these steaks were an easy 2" thick, cooking times will obviously vary based on your thickness.
Remember: when grilling grassfed beef, be sure to reduce your flame intensity for the majority of the cooking process. There's less fat in grassfed beef which means there'll be a faster rate of heat conductivity through those muscle fibers.
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