Archive for December, 2011
Beef. It’s what’s for dinner.
Mindsalt recently completed a new website for Foxhollow Farm, a grass-fed beef and produce farm in Crestwood, Kentucky. We have lots of good reasons for wanting to work with Foxhollow – they’re good, friendly people, who focus on doing good for the planet and their animals, as well as being open-minded entrepreneurs – but my personal motivation is more selfish. I want their steaks. I like the rich flavor of grass-fed beef, and having personally met the herd, I can tell you they’re some happy cows, which also makes me feel good.
As you might imagine, I was pretty excited when Sarah from Foxhollow greeted the mindsalt crew with a shopping bag full of beef recently. (A little work in trade can be a good thing!) And so I now present to you those same steaks, as prepared recently for a Revlett-Herrera dinner – Foxhollow Farms grass-fed strip steak, with a mushroom and red wine sauce, served with garlic mashed potatoes and asparagus in a shallot-butter sauce. Mmmmmm. Also, not as complicated as it sounds. Dig in!
Steak with Red Wine & Mushroom Sauce
- As many strip steaks or ribeyes as you can afford (Foxhollow Farms is our beef of choice, of course)
- 1 c. sliced mushrooms (crimini or white buttons are fine)
- 2/3 c. red wine
- 2 tbsp. chopped shallots
- 1 tbsp. chopped garlic
- 1 tbsp.c chopped tarragon
- 1/4 c. beef stock
- 1-2 pats butter
- Kosher salt
- Crushed black pepper
- Vegetable oil
- Olive oil
- Preheat the broiler. You want it hot as hell.
- Salt and pepper the steaks to taste. Nothing else necessary.
- Put a dry pan over high heat. When it’s hot toss in the mushrooms and don’t move them. You want them to brown on one side before you start tossing them around the pan.
- When the mushrooms have browned and are releasing their liquid, turn heat to medium-high and add a little olive oil, the shallots, garlic, and salt and pepper. Cook and stir for a couple minutes.
- Add the red wine, beef broth, and tarragon. Let simmer and reduce till it’s thickened. Add a pat or two of butter, turn off the heat, stir it all up, and cover.
- Drizzle veg oil lightly over the steaks, then throw under the broiler. Let cook on both sides till just before your desired doneness is reached. Let steaks rest 5-10 minutes to finish cooking. I prefer crispy edges and a pink middle, which takes 5-10 minutes per side depending upon thickness (these were massive, and took a full 10).
- Serve with red wine sauce. Mashed potatoes makes a great accompaniment.
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Merry Christmas to us!
Mindsalt received an early Christmas present this year – shiny new door graphics! We gave ourselves the gift of looking super official. Check them out…
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Christmas in the ‘Ville
Louisville has a lot of fun to offer during the holidays. This week’s calendar has a couple of exceptionally festive events that we all hope to attend…
Friday, December 16 from 4:00PM to 8:00PM
Green Haus has you covered for everything from home decorating to holiday gifts. And this Friday they will be sampling wine and fudge while you shop.
Thursday, December 15th from 4:00PM to 7:00PM
Celebrate Festivus with the crew from Fresh Start. There will be specials on organic farming supplies, good music, and delicious food from some our local food truck vendors.
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