|Mushroom Beef Rub|
|Club House La Grille Spicy Pepper Medley||6 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|
|Canola oil||2 tbsp|
|Asparagus, wood stalks removed||1 bunch|
|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.