BAYSHORE FARMERS’ MARKET DINNER

Ingredients:

1 beef Coulotte steak, weighing about anywhere from 1 to 1.5 pounds

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One-half pound asparagus, any tough ends trimmed; slice off about 2 inches of the tip end and slice remaining tender stalks into 2-inch sections.

Clean and slice about a quarter pound of morels, or other seasonal mushroom.

10 to 12 ramps, trimmed of the stringy ends; slice off the leaves and julienne, chop the white and reddish part of the stem.

One-third pound fresh ricotta cheese

Olive oil

Sea salt and freshly ground black pepper

Optional: butter

Directions:

  1. Remove the beef Coulotte steak from its packaging and let rest at room temperature for the 10 to 15 minutes it’ll take to prep the vegetables, cutting the asparagus, morels and ramps as instructed above.
  2. Place a medium sauté pan on the stove top and warm it over medium heat for a minute. Film with olive oil. Add the white and reddish chopped stem ends of the ramps, and sauté for a couple of minutes. Add the sliced morels and sauté for another couple of minutes. If you have thick asparagus, add the sliced stalk segments to the pan at this point; if they are thin, wait until the ramps and morels are soft – 2 to 3 minutes longer.
  3. After you’ve added the asparagus, add the julienned ramp leaves and continue to cook until they have wilted into the vegetable mixture. Season to taste with sea salt and pepper.
  4. Meanwhile, place a large fry pan on the stove top and warm it over medium heat for a minute. Place the Coulotte, which will have a thin layer of fat on one side, fat side down in the pan and cook for 7 to 8 minutes; as it cooks, season the top with sea salt and pepper.
  5. Flip the Coulotte, season again with sea salt and pepper, and cook another 7 to 8 minutes, or longer, depending on its thickness and how you like your steak – rare, medium or well done. Remove from the pan to a cutting board and let rest several minutes. After it has rested, slice against the grain.
  6. To plate, put a scoop of fresh ricotta on each individual plate and top with the sautéed vegetables. Arrange slices of the Coulotte on the plate, along with a pat of butter, if you wish. Serve immediately.

Serves 4.