Originally Posted by Duerig
Holy hell that looks awesome. Feel like posting a recipe?
There's very few ingredients so it mostly just comes down to trying to cook each part right.
Prep: 1 heavy cast iron pan for the protein.
1 smaller cast iron pan or saute pan for the mushrooms.
1 oven, preheat to 350.
1 small baking dish for the bones.
For the steak :
2 tenderloin fillets, patted dry and rested for 20 minutes with healthy s+p.
Teaspoon (t) canola oil
For the shrimp:
10 jumbos, whatever count/size you like.
2 cloves minced garlic
1/2 lemon's juice
t olive oil.
For the sauce:
1 shallot, diced
1 clove minced garlic
1/4? (slightly less) cup of 35% cream
Tablespoon (T) prepared yellow mustard
t coarsely ground black pepper (to taste)
For the mushrooms:
2 portabello mushrooms, cut into strips
1 small onion, diced.
For the bone marrow:
Marrow bones, s+p.
For the couscous:
1 Butternut squash, cut in half lengthwise
1/2 package of couscous
Okay. Set the oven to preheat to 350 and use a fork to poke a few holes across the squash. Microwave the squash on high for 2-4 minutes and then toss them in the oven until they're soft (20-30 minutes depending on how long you microwaved them).
When there's about 15 minutes left for the squash, put the marrow bones in the oven, too, (separate baking tray) with the holes pointing up+down.
Prepare your couscous as per the box's instructions.
With about 5-10 minutes left in the squash, start the steaks.
I put the tiniest drops of oil in the castiron pan, spread it around with a piece of paper towel, and then throw away the excess.
Preheat the pan on high for a minute, then put in your steaks. Don't touch them for 20 seconds then, with an oven mitt, rock the pan to the sides slightly to let the fats slip in to all of the cracks. In about a minute, lift up the steaks to see brown they are - they should be ready to flip, with a dry, dark crust that's about 70% of the way you want it.
Flip the steaks one by one, being sure to let a bit of the pan's fats slip underneath when you are replacing them back down.
Immediately put a tiny pat of butter in the pan with the flipped steaks, and rub a tiny bit of butter on top of each. Don't move the steaks for 20 seconds, then give the pan a vigorous shake to spread around the butter. Cook this for 1 minute.
About now your squash should be ready to take out of the oven. Put the steaks in to the oven, and take out the squash.
The steaks will need 3-5 minutes in the oven, depending on thickness.
Carefully cube the butternut squash, and stir the chunks in with your prepped couscous, and copious amounts of butter and salt. (Done).
About 2 minutes in to the steaks being in the oven, pull them out for a second, and flip the steak over two times, quickly in succession, to baste both surfaces in butter. If you're a pro, this also gives you a chance to poke-check the meat for doneness. It almost definitely will need another 2 minutes, so put it back in the oven until its ready.
When the steaks are ready, pull out the pan, remove the steaks, and let them rest, wrapped in foil.
Put the hot castiron pan back on the stove so that we can cook our shrimp. On medium heat, add the olive oil and minced garlic. Let the garlic cook for about 10 seconds, and then add your layer of shrimp. S+P heavily, and after about 30 seconds, flip each of the shrimp to cook the other side. After 10 seconds, squeeze in the lemon juice and stir any bits off the bottom. The hot pan should cook these guys in less than a minute or two. Remove the shrimp and set them aside.
Take your second, smaller pan, put it on medium-high heat and add a teaspoon of canola oil. When it's warm, add your mushrooms and the diced onion. Coat the mushrooms in the oil quickly, and then LEAVE THEM ALONE TO BROWN.
Return your large cast iron pan (now dirty with bits of steak, garlic, shrimp, lemon, nomnomnom) to the stove on med-high heat to make our sauce. Add in a tiny bit of butter, your shallots and garlic. Cook for about 30 seconds, then add in your mustard. Stir the mustard in, cook it for another few seconds, then turn down the heat to med-low. Add the 35% whipping cream and stir. You don't really want cream to boil, so keep an eye on this and stir constantly. Within about a minute it should be where you want it to be. Turn off the heat, then open up your foiled tenderloin and stir in any resting juice you may have released.
At this point the marrow should have been cooking for about 35-40 minutes, and the marrow should be slightly coming off the bone but not tooooo melted. Turn off the oven, and spread a little bit of the bone marrow on some toasted wonder bread and sprinkle on some sea salt.
Now it's all ready to plate.
Take the steaks, put them on the plate. Add three shrimp beside it. Some shrooms. Add some sauce on top and sprinkle on some chives for colour.
Phew. Wow I'm terrible at writing these up.