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

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

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

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