Grilled Steak and Peppered Spaetzle with Black Trumpet Mushrooms and Shallot Marmalade

Ingredients

• 9 oz. (2 cups) unbleached all-purpose flour
• 2 Tbs. unsalted butter
• 8 oz. shallots, sliced ¹/₈ inch thick (1-½ cups)
• Dill sprigs, for garnish
• 3 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• Kosher salt and freshly ground black pepper
• + 18 more ingredients
• • 4 6-oz. beef flatiron steaks
  • 2 tsp. extra-virgin olive oil
  • 1-½ tsp. fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • 1-½ tsp. white truffle oil (optional)
  • 2 Tbs. sherry vinegar; more to taste
  • 2 Tbs. finely chopped garlic
  • 3 Tbs. finely chopped shallots
  • 5-¼ oz. black trumpet mushrooms, washed and thickly sliced (3 cups)
  • 1 tsp. freshly cracked black peppercorns
  • 4 tsp. kosher salt
  • 2 large eggs
  • ¼ cup whole milk
  • 1 cup sour cream
  • ½ cup sherry vinegar
  • ½ cup granulated sugar
  • 1 Tbs. unsalted butter
  • ½ cup crème fraîche or sour cream, whisked to to loosen

Melt the butter in a 3-quart saucepan over medium heat. Add the shallots and cook, stirring occasionally, until translucent, 3 to 5 minutes. Add the sugar and vinegar, reduce the heat to medium low, and cook, stirring occasionally, until thickened, about 15 minutes.

View full recipe at Fine Cooking