SOUTHFIELD, Mich. (MyFox Detroit) - Get this recipe courtesy of Executive Chef James Oppat at Andiamo Italian Steakhouse.
Serves 4 entrees
Ingredients for Chopped Steak:
8 oz NY strip, diced ½" by ½"
8 oz Beef tenderloin, diced ½" by ½"
8 oz Beef short ribs, boneless diced ½" by ½"
8 oz Ribeye, boneless diced ½" by ½"
8 oz Ground Chuck
1 Tbls Chopped Parsley
1 Tbls Salt and Pepper or to taste
Method for Mixing:
When the steaks are ice cold, dice the meat by hand and combine in a large bowl.
Add the ground chuck to bind all of the steak together and add the parsley and seasoning.
Divide into four equal portions, similar to a large patty.
Reserve at room temperature for cooking.
As needed Flour for dredging.
As needed Salt and Pepper
As needed Vegetable Oil
1 each Onion, small, halved and thinly sliced
8 oz Mushrooms, sliced
1 Tbls Butter, unsalted
1 clove Garlic, minced
¼ cup Shallots, minced
1.5 Tbls Flour
1 cup Red wine, preferably what you will be drinking with dinner
1 qt. Beef stock
As needed Salt and pepper
2 Tbls Parsley, fresh chopped
In large sauce pan, heat the butter and sweat the garlic and shallots until tender without browning.
Add the flour and make a small roux while increasing the heat.
Deglaze with the red wine, reduce and add the beef stock.
Stir well to dissolve the roux and bring to the simmer.
Allow the sauce to cook for a minimum of 20 minutes at a low simmer.
Add salt and pepper to taste, keep warm for service.
Heat the oven to 425° F.
In large oven-proof skillet heat small amount of oil, to lightly coat the bottom of the pan.
Lightly season the outside of the chopped steaks with salt and pepper and lightly dust with flour.
Once oil begins to form a light haze, carefully add the chopped steaks and sear until deep golden brown on each side.
Once flipped, add the mushrooms and onions and allow to caramelize along with the steaks.
Place the entire skillet into the oven and cook until the steak reach an internal temperature of 135 ° F on a digital thermometer.
Divide the steaks, mushrooms and onions evenly between four plates.
Add a splash of red wine to the hot skillet to capture the flavor of the fond in the pan, reduce and add to the sauce.
Top each steak with a generous amount of the red wine shallot sauce and serve with your favorite family style side dishes.