Mushroom Rubbed Beef, Quinoa & Asparagus

*This recipe was created for 6 servings. To adjust the serving quantity, enter a new yield (6 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Mushroom Beef Rub
Club House La Grille Spicy Pepper Medley 6 tbsp
Sugar 2 tbsp
Kosher salt 1 tbsp
cloves Garlic, peeled and crushed 5
Wild porcini mushrooms, dried 1/4 cup
Canola oil 1/4 cup
Rib eye steaks, bone in 2 - 26 oz
White quinoa 1/4 cup
Red quinoa 1/4 cup
Rosemary sprigs 2 each
cloves Garlic, crushed 2
Lemon Peel 1/2 each
Kosher salt 1 tbsp
Water 4 cups
Canola oil 2 tbsp
Asparagus, wood stalks removed 1 bunch
Lemon Vinaigrette
Lemons 3 each
Lemon oil 3/4 cup
Lemon juice 1/4 cup
Kosher salt 2 tsp
Canola Oil 1 tbsp
Flakey sea salt 2 tsp
Club House Pepper, Black Ground 2 tsp
Italian parsley, finely chopped 2 tsp
Chives, finely minced 2 tsp


This recipe was created for Club House for Chefs by: Derek Dammann, Chef Owner of Maison Publique in Montreal.

For the Mushroom Beef Rub: In a blender, combine all of the ingredients and puree to a coarse consistency.

For the Mushroom Rubbed Beef: Massage rub into both sides of beef, cover with saran wrap and allow to cure in the refrigerator for 24 hours. Remove it from the fridge at least 2 hours beforehand and remove excess rub. Preheat charcoal grill. Sear beef on the hottest part of the grill on both sides until you achieve a nice char. Move beef to the cooler part of the grill to finish cooking. Allow meat to rest for at least 15 minutes before slicing.

For the Quinoa: Cook both types of quinoa. In each pot, add a cheesecloth sachet filled with rosemary sprigs, garlic, lemon peel, kosher salt and water. For the red quinoa, cook for 22 minutes and for the white quinoa, cook for 12 minutes. Strain and allow to cool. Transfer to a paper towel-lined sheet and place in the fridge overnight to dry. The next day, heat up the canola oil to 350F and fry the quinoa in batches until crispy about 30 seconds each. Drain on paper towel and season with kosher salt.

For the Asparagus: Grill, roast or broil asparagus. Shave the asparagus as thin as possible using a mandolin and transfer to ice water so it stays crisp and curls nicely.

For the Lemon Vinaigrette: Zest lemons on a microplane and combine with canola oil, lemon juice and salt in a deli cup or small bowl. Cover and set aside overnight. Stain and discard the zest.

For Serving: Remove shaved asparagus from ice water and dry well. Slice beef into ½ inch slices against the grain and season each slice with flakey salt. Toss asparagus with vinaigrette, 3 tbsp crispy quinoa, chives, parsley, salt and pepper. Arrange beef neatly on a plate and garnish with a nest of the asparagus salad. Split any juices from resting steak with the good olive oil and sauce the meat with this.

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