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

Grilled Steak and Peppered Spaetzle with Black Trumpet Mushrooms and Shallot Marmalade
Photo by Scott Phillips

Ingredients

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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network