Courtesy of Chef Drew Dzejak, The Grill Room, New Orleans - Makes 6 servings
3 tablespoons olive oil, plus more for drizzling
24 medium-sized chanterelle mushrooms, trimmed and washed
24 red pearl onions, peeled
salt and freshly ground black pepper to taste
12 grape tomatoes split
6 10-ounce center-cut, dry-aged strip loin steaks
Olive Oil Potato Puree (recipe follows)
6 tablespoons vincotto (Available in Italian markets or delis. May substitute balsamic vinegar.)
Add olive oil to a large sauté pan set over medium-high heat. Add the mushrooms and pearl onions, season with salt and black pepper and toss. Reduce heat to medium. Cook until onions and mushrooms soften, about 7 to10 minutes. Add grape tomatoes. Correct seasoning.
Heat a grill to 400°F.
Season the strips with salt and pepper and a drizzle of olive oil.
For medium rare, grill each steak for 2 minutes. Turn each by a quarter turn. After 2 more minutes, flip the steaks. Finish cooking for 4 to 5 more minutes. Remove from grill and allow to rest for 5 minutes.
Divide the potato puree among 6 plates. Place the strips on atop potatoes. Divide the chanterelle mixture atop steaks. Finish each plate with a drizzle of vincotto.
Olive Oil Potato Puree
10 medium-sized Yukon gold potatoes, peeled and quartered
1 cup extra virgin olive oil
1 cup light chicken stock
salt and freshly ground black and white peppers to taste
Into a large pot, place the potatoes and cover with water by 3 inches. Season with salt. Bring to a boil over high heat and cook until fork tender, about 15 to 20 minutes. Drain potatoes, place in a mixer with a whip attachment and whip at medium speed. Drizzle in olive oil. Drizzle in chicken stock, whipping until smooth. Some stock may be left over. Season with salt and white pepper.