Rosemary-Mustard London Broil with Wild Mushroom Glaze and White Cheddar and Red-Skinned Potato Gratin

This is Justin and my favorite meal from a restaurant we used to have date nights at in college, White Dog Cafe. Before graduation, I bought their cookbook but hadn't had the guts to try it for myself til now. I'm sure glad I did cause this meal was insanely delicious!






Ingredients:
Marinade:
1/4 cup Dijon mustard
2 shallots
1/2 jalapeno pepper, seeded
2 tbsp chopped fresh rosemary leaves
2 tbsp soy sauce
1 tsp ground pepper
3/4 cup olive oil

3 lbs flank steak

Wild Mushroom Glaze:
2 tbsp unsalted butter
2 tbsp minced shallot
2 cups sliced wild mushrooms (about 5 oz) such as shiitake, chanterelle, or oyster
3/4 cup dry red wine
5 black peppercorns
1 allspice berry
1 bay leaf
1 1/2 cups Veal Demi-Glace
1 tbsp Worcestershire sauce
1/4 tsp salt
1/2 tsp ground pepper

Directions:
Prepare the marinade by combining all ingredients but the olive oil in a food processor. Blend into a smooth paste, about 1 minute. With motor running, slowly pour in the oil to form a thick emulsion. Rub the meat with the marinade and place in a shallow baking dish. Cover with plastic and refrigerate for at least 8 hours and up to 2 days.

Prepare the glaze by melting the butter in a small saucepan set over medium-high heat. Add the shallot and saute until translucent, about 3 minutes. Add the mushrooms and saute until they release their juices and cook dry, about 10 minutes.

Stir in the wine, peppercorns, allspice, and bay leaf. Reduce the heat to medium and simmer until almost all of the liquid is released, about 5 minutes.

Stir in the veal Demi-Glace and Worcestershire sauce and for 2 minutes. Remove and discard whole spices and bay leaf. Season with salt and pepper. Serve immediately.


White Cheddar and Red Skinned Potato Gratin
Ingredients:
1 3/4 lbs red-skinned potatoes
1 cup heavy cream
1 cup whole milk
2 cups shredded sharp white cheddar cheese
1 tbsp dried thyme
1 1/2 tsp salt
1 tsp ground black pepper

Directions:
Preheat the oven to 325 degrees. Butter an 11x7 inch baking dish.

Slice potatoes as thinly as possible. Drop the slices into cold water to keep them from discoloring.

Combine the cream, milk, cheese, thyme, salt and pepper in a large mixing bowl. Drain the potatoes and add them to the cream mixture. Spoon mixture into prepared dish. Cover and bake for 1 hour. Remove cover and continue baking until cooked through, golden brown and bubbling, about a half hour.


Green Beans with Onions
Ingredients:
2 tbsp olive oil
1 cup white onion, thinly sliced
1 tsp minced garlic
1 1/2 lb trimmed green beans
Salt and pepper

Directions:
Heat the oil in a saute pan set over medium heat until it ripples. Add the onion and cook, stirring occasionally, until it caramelizes. Add the garlic and cook for 1 minute. Add the beans and a few tbsps water and cook, stirring, until the water evaporates and the beans are crisp-tender. Season to taste.