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Meat
Easy
4 Servings
Allergens 
No Allergens specified
1 Hour, 15 Minutes
Diets
2 tablespoons Gefen Olive Oil
4 (5-ounce) Delmonico steaks
Haddar Kosher Salt, for sprinkling
coarse black pepper, for sprinkling
6 tablespoons chopped fresh parsley
8 cloves garlic, minced
3 tablespoons chopped fresh thyme
1 cup sliced fresh mushrooms
1/4 cup Baron Herzog Chenin Blanc or other white wine
1 tablespoon flour dissolved in 1/2 cup water (optional)
1 and 1/2 pounds fresh asparagus, both ends removed (see note)
1 pint grape tomatoes, halved
1 cup fresh sliced mushrooms
1 cup enoki mushrooms
1/2 cup fresh basil chiffonade (sliced into thin strips)
5 tablespoons Gefen Olive Oil
4 cloves garlic, minced
salt, to taste
coarse black pepper, to taste
Preheat oven to 400 degrees Fahrenheit.
Heat olive oil in a large skillet over medium-high heat.
Season steaks with kosher salt and pepper on both sides. Add steaks to hot pan and sear until browned, about three minutes per side. Remove from pan and place in a 9×13-inch baking pan.
Add parsley, garlic, thyme, and mushrooms to the skillet. Sauté for three minutes. Add broth and wine and bring to a simmer. Whisk in flour solution (if using to thicken sauce) and continue to cook for two minutes, or until sauce thickens. Pour sauce over steaks. Cover tightly with foil and bake for one hour, or until meat feels tender when pricked with a fork.
Yield: serves 4
Preheat oven to 400 degrees Fahrenheit. Grease a baking sheet.
Spread asparagus, tomatoes, mushrooms, and basil on prepared baking sheet. In a small bowl, whisk together oil, garlic, salt, and pepper. Pour over vegetables. Bake for 20 minutes.
Yield: serves 6
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