Cookie Cart's Mushroom Duxelle Stuffed Flank Steak, Celery Root-Farro Gratin, Caramel

Cookie Cart's Mushroom Duxelle Stuffed Flank Steak, Celery Root-Farro Gratin, Caramelized Brussels Sprouts, Leek-Peppercorn Demi Glaze

This recipe is from Cookie Cart Chefs' Dinner fundraiser.
The event benefits the Cookie Cart.
Cookie Cart provides teens 15 to 18 years old with work, life and leadership skills through a nonprofit bakery.


Mushroom Duxelle

2 tbls Olive Oil

2 tbls Butter

¼ cup Shallots, minced

2 tbls Garlic, minced

12oz Wild Mushrooms, cleaned, small diced

¼ cup White Wine

1 tbls Fresh Rosemary, fine chopped

1 tea Salt

½ tea Pepper

In a large sauté pan heat butter and oil. When hot, add the shallots and garlic and sauté for 3-4 minutes being careful not to brown. Add mushrooms and sauté for an additional 5 minutes, until all of the mushrooms are tender. Add rosemary, salt and pepper. Deglaze with white wine and let reduce in pan until almost dry. Remove from pan and let cool completely. Yields about 2 cups

Mushroom Duxelle Stuffed Flank Steak

2-3 lb Flank Steak, Whole, trimmed (butterfly if thicker piece)

2 cups Mushroom Duxelle

¼ cup Parmesan, grated

Salt and Pepper

2 tbls Olive Oil

Butcher's Twine

Lay Flank Steak flat on work surface and season with salt and pepper. Spread mushrooms over evenly. Sprinkle with parmesan cheese. Roll flank steak then tie roast with butcher's twine. Season the outside with salt and pepper. Preheat oven to 400 degrees. In a roasting pan heat oil and sear flank steak on all sides. Finish in oven for 20-40 minutes, depending on how thick the steak is. Cook to an internal temperature of 120 degrees. Remove from oven, loosely cover with foil and let rest for 10 min. before slicing.

Celery Root – Farro Gratin

3 cups Farro, cooked

2 cups Celery Root, peeled & shredded

1 Clove Garlic, minced

1 tea Thyme, fresh, chopped

1 tea Parsley, fresh chopped

1 cup Parmesan Cheese

1 Cup Heavy Cream

1 egg, beaten

Salt and Pepper

In a large bowl mix all ingredients together. Place in a butter lined small casserole dish. Cover and bake in a 350 degree oven for about 45 to an hour. Until celery root is fork tender. Take cover off halfway through cooking to achieve a nice golden brown top.

Caramelized Brussels Sprouts

2 tbls Olive Oil

4 cups Brussels Sprouts, halved, blanched

1 tbls Shallots, minced

1 clove Garlic, minced

2 tbls White Wine

Salt and Pepper

In a large sauté pan on medium heat add oil then Brussels Sprouts, cut side down, and cook until golden brown. Add shallots and cook for 1 minute. Add garlic and cook an additional minute. Deglaze pan with white wine. Season.

Peppercorn-Leek Demi Glaze

1 tbls Olive Oil

1 leek, cleaned, minced

1 tbls Shallot, minced

1 clove Garlic, minced

2 tbls Red Wine

2 cups Demi Glaze

1 Bay Leaf

1 Sprig of Thyme

2 tblsPeppercorns, toasted

Salt

In a small saucepan sauté the leek, shallot and garlic until translucent. Deglaze with red wine. Add Demi glace, bay leaf, thyme, peppercorns and salt. Bring to a simmer and simmer for 15 min., until the consistency of the sauce will coat the back of a spoon. Strain through fine mesh strainer and keep sauce warm until served.

These recipes will yield a dinner for 6 people.