Rosemary Rubbed Steak

A day behind schedule (blame it on the long weekend), but we have another mouth-watering post from Drew Masterman. His motto is,  “Cooking takes time, passion and love”. This elaborate recipe requires a patient chef, but I am guaranteed by his critics the results are to die for.

Below is Drew’s recipe and instructions for Rosemary Rubbed Steak with Lemon Garlic Spinach, Vidalia  Onion and Bacon Tart and Mornay sauce. Follow Drew and his creations at Twitter@drewmasterman1.

• Use tenderloin steak as there is lots of fat in the tart and sauce so tenderness is most desirable here. All premium steaks will work well.
• Tenderflake has great ready make tart shells that will save you time at home and the quality is still very good.
• 4-7oz tenderloin steaks
• 12 tenderflake tart shells defrosted in fridge
• 2 large Vidalia or sweet onion
• 3 pieces bacon
• 1 egg
• 2 Tbls cream
• 2 Tbls chopped Thyme
• 5-4 inch sprigs of Rosemary stripped 1/3 of the way down and tied to create a brush
• 4 handfuls Spinach
• 2 cloves garlic
• 2 lemons juiced
• 1 tsp nutmeg
• 1/4 cup olive oil
• 3 tsp maple syrup
• 2 Tbls cold butter
• 1/4 cup clarified butter just melt and skim top with a spoon or through coffee filter
• 1/4 cup AP flour
• 1/2 cup chicken stock
• 3 cups milk
• 2 oz grated Gruyère or Parmesan
• 1/4 cup dry white wine

1. In large pan on medium heat cook bacon
2. Meanwhile peel and slice onions into quarters and then thin moon slices
3. Pluck and chop thyme
4. When bacon is crisp remove and cook onions thyme s/p to cover and 2 Tbls butter in bacon fat don’t brown 15 min

Mornay Sauce

1. Meanwhile warm clarified butter in saucepan on medium add flour and stir until no lumps make sure to cook for a few minutes to cook flour then add stock thicken into a roux and chill
2. Boil milk combine with cold roux and simmer on medium with nutmeg 1 sprig thyme and s/p stir whenever possible
3. Add wine and maple syrup to onions and reduce till a glaze forms 3 mins add chopped bacon then chill
4. Season steaks with oil salt & pepper and leave out
5. Whip egg and cream together and chill
6. Juice lemons
7. Grate cheese

Pre cook tarts at 375 for 12 minutes

• Mix chilled onion mixture with egg and cream pull tarts out of their shells carefully add onion filling to tarts and cook at 350 for 35 minutes until tart is golden brown and filling is set but set timer for 20 to remind yourself to grill steaks at medium rare and let rest adjust for desired wellness
• Grill steaks on high and grill Rosemary brush for a minute or so to release its oils use residual olive oil and brush steaks as you cook
• Add 1/2 of lemon juice to Mornay sauce and keep reducing till thick like cream
• When steaks are cooked add cheese to sauce, heat 1 tbl olive oil in Sautee pan on high when hot add garlic spinach and lemon juice and wilt about 30 seconds

Remove tarts and serve