Filete a la parrilla con salsa de champiñones
Servings
4
Prep Time
15 minutes
Cook Time
35 minutes
Seared bone-in striploin steaks, served with Bomba sauce-infused fingerling potatoes and charred asparagus. The highlight of this dish is the rich and creamy mushroom sauce, made with garlic, beef broth, and mascarpone.
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Ingredients
- 2 bone-in striploin steaks
- Olive oil
- Kosher salt
- 1 ½ pounds fingerling potatoes
- 1 tablespoon Bomba sauce
- 2 tablespoons olive oil
- 16 asparagus, ends trimmed
- Freshly ground pepper
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- ½ cup beef broth, no salt added
- 1/2 cup heavy cream
- 2 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
- 1 teaspoon fresh thyme
- 1 tablespoon lemon juice
- 1/2 cup mascarpone
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Sides
Mushroom Cream Sauce
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Directions
Prepare the Steaks
Remove the steak from the refrigerator and let it sit at room temperature for about 30 minutes.
- Preheat the grill to medium-high.
- Drizzle the steak with olive oil, then generously season with Kosher salt. Repeat on the other side.
Bomba Potatoes
Boil the fingerling potatoes for 11 minutes. When they are cool enough to handle, slice each potato on a diagonal into three pieces. Toss the potatoes with the Bomba Sauce. Heat a sauté pan or skillet with oil then toss in the potatoes until they are golden and crispy on the edges, about 5-7 minutes.
Sear the Steaks
While the potatoes are cooking, sear the steaks over high heat, flipping the steaks halfway. Approximately 5 minutes or until the steak reaches an internal temperature of 124F to 128F, for medium rare. The internal temperature will continue to rise as the steak rests.
- Loosely tent the steaks to rest. While the steaks are resting make the mushroom sauce.
Mushroom Cream Sauce
Melt the butter with the oil in a skillet over medium-high heat.
- Add the mushrooms and sauté for 3-4 minutes until they start to brown. Add the garlic and sauté for another minute.
- Pour in the beef broth, cream, Dijon mustard, Worcestershire sauce, salt, pepper, and thyme while continuing to stir. Cook for another 6-8 minutes until the liquid has reduced and the sauce becomes creamy.
- Lower the heat to keep warm.
- Just before serving add in the lemon juice and the mascarpone. Serve immediately.
Asparagus
Drizzle with olive oil and sprinkle with salt and pepper. Grill the asparagus directly over high heat for a slight char and tender-crisp texture, about 3 minutes.
Serve
Slice the steaks. Arrange the asparagus and potatoes neatly on the plate, then top with steak slices and generously spoon over the mushroom cream sauce. Garnish with fresh thyme, optional.
