10 Oz D’nulffos Bistro Chateau Recipe
House specialty served with wild mushroom ragu
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Ingredients
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Steak & Seasoning
Wild Mushroom Ragu
Finishing & Garnish
Method
Steak & Seasoning
- 1
Bring steak to room temperature
Remove the 10 oz steak from the refrigerator 30–45 minutes before cooking so it comes to room temperature. Pat dry thoroughly with paper towels.
- 2
Season
Season both sides generously with kosher salt and freshly ground black pepper, pressing the seasoning into the meat.
- 3
Sear and cook
Heat a heavy skillet (cast iron preferred) over high heat until smoking hot. Add 1 tablespoon neutral oil and swirl to coat. Place steak in pan and sear undisturbed for 2.5–3 minutes until a deep brown crust forms. Flip steak and add 1 tablespoon butter, smashed garlic cloves, and thyme sprigs to the pan. Tilt the pan and spoon the melted butter and aromatics over the steak (baste) for another 2.5–3 minutes for medium-rare (internal temperature 125–130°F / 52–54°C). Adjust time ±1 minute for desired doneness.
- 4
Rest
Transfer the steak to a cutting board and loosely tent with foil. Rest for 6–8 minutes to allow juices to redistribute while you finish the ragu.
Wild Mushroom Ragu
- 5
Prepare pan
While the steak rests, wipe the skillet (or use a separate sauté pan) and return to medium-high heat. Add 1 tablespoon extra-virgin olive oil and 1 tablespoon butter. Once the butter foams, add the minced shallots and sauté for 1–2 minutes until translucent.
- 6
- 7
Add aromatics and deglaze
Add 1 teaspoon minced garlic and 1 teaspoon fresh thyme leaves, stirring for 30 seconds until fragrant. Stir in 1 tablespoon dry white wine (or beef stock) to deglaze the pan, scraping up brown bits from the bottom.
- 8
Simmer to develop ragu
Stir in 1 cup beef stock and 1 teaspoon tomato paste. Bring to a gentle simmer and reduce uncovered until sauce coats the back of a spoon, about 6–8 minutes. Taste and season with about 1 teaspoon salt and 1 teaspoon freshly ground black pepper, adjusting to your preference.
- 9
Finish ragu
If using, stir in 2 tablespoons heavy cream to add richness and roundness, then add 1 teaspoon butter and 1 tablespoon chopped parsley. Cook 1 minute more to meld flavors. Remove from heat.
Finishing & Service
- 10
Slice steak
After the steak has rested, slice it against the grain into 1/4–1/2-inch thick slices.
- 11
- 12