Chefs only... Steak with sides...WHAT SIDES!!!?

Question

I am cooking a pepper crusted fillet mignon. I am also cooking a portobello mushrooms diced in with onions, bacon, garlic, and a little wine with sweet pear slices. (self proclaimed chef here) I love the flavor of this topping for the steak. I usually use the excess juices to fry up some asparagus to add with the steak. Problem is i am cooking for some friends tonight who dont like asparagus. I need a side dish maybe a spiced corn or something like that. I want a good recipe not betty crocker or red cookbook recipe. The best recipe possible for this dish. Please help...

Ehh i am trying to stay away from potatoes it is to much of a cl'ech'e with steak. Something exotic different.

Come on guys this isnt shoeneys or applebees i want 5 star here. Although these are great ideas but i am going for the complete package here that an average person has never had. There has to be a decent chef out there that can help.

Alright getting better but still doesnt have that pow i am looking for. Think exotic people. Rice sounds ok but still to much of an average dish. keep them comming!!!!

Spicy corn Ragout sounds good. And until i get a better answer this is going to do. Come on guys more more more!

Clare Eggplant and cactus pads wow that is what i am talking about. Exotic different. I love it. Hmm now you got me thinking something with a mint jelly...

The more the answers come in the better and better its getting....You guys are awesome... A few more and i think i will have a good idea what i will make....

Answer 1

How about grilled polenta with a wild mushroom ragout

If I do this for a crowd, I usually broil the polenta slices after brushing them with butter and salt and pepper. Broil until browned nicely on each side.

Prepare wild mushroom ragout.

Saute a few finely chopped shallots In butter and oil mixed in equal proportions (or clarified butter or ghee if you have it or want to make it).

Saute sliced mushrooms (I use equal amounts of button, crimini, shitake, dried morels, dried cepes, oyster) until beginning to brown and they have given much of their liquid.

Add salt and pepper to taste

You can either serve on sliced polenta or optionally add chicken stock (and reduce) by half and then cream and reduce again by half. And then serve on the polenta

Answer 2

alright this could be a long answer, don't tell my colleagues that i'm sharing this information! you sear your steaks at a medium high heat to get the grill marks or just the nice coloring if you're using a regular pan. (please don't forget the salt and pepper) after you have the crust you want it is completely up to you on the temperature from rare to well done. this is achieved without the burning of the outside by first searing the steak as above and then placing it in a preheated 350°F oven to finish the cooking. for side dishes: potatoes are very common with steak mashed or baked are always a good choice for your starch as for your vegetable, my personal favorite is yellow squash, zucchini, and red peppers mostly cut the same size and seasoned with salt and pepper, as well as finely minced garlic or garlic powder (not garlic salt) then lightly tossed in olive oil then sauteed until they are warmed through and cooked but slightly firm, if you're more for a spice adding some chipotle chili powder works wonders! If you need more information on any of this please feel free to shoot me an e-mail.

Answer 3

well i know that u already had an idea with the topping for the steak but i think it would be nice to make strips out of the stuff instead of dicing it. that way u can still us the sauce to go on top & then use the mushrooms & such as one side dish...then u could do something that i jus tried for the first time on thanksgiving(someone brought it to dinner). make carmalized sweet potatoes but put a pack of onion soup powder mix in them....it is something that i NEVER would have thought about eating but it's so good. it's a great contrast b/w sweet & salty. it should go well with that dinner especially b/c ur using wine & pear.

Answer 4

How about a Spicy Corn Ragout?

2 tablespoons cooking oil
1 garlic clove, minced
1/2 red onion, diced
1 red bell pepper, diced
2 tablespoons jalapeno peppers, chopped
2 cups corn, frozen
1/2 cup chicken broth
10 ounces spinach, trimmed and chopped
1/4 teaspoon pepper
1/3 cup fresh basil, chopped

Heat oil in large, deep skillet or Dutch oven. Add garlic and onion. Cook gently until tender and fragrant, but do not brown.

Add red peppers, and jalapenos. Cook for 5 to 10 minutes. Stir in corn and mix together well. Add stock and bring to a boil. Cook gently for 5 minutes.

Stir in spinach and cook for 5 minutes longer, just
until wilted. Add pepper, salt, if desired and basil.
Taste and adjust seasonings, if necessary.

Answer 5

Quick Mushroom Risotto - serves 8

2 tbsp butter or margarine
1/2 cup chopped onion
1 (4.5-oz.) jar Sliced Mushrooms, drained
2 cups uncooked instant white rice
1 tsp garlic powder
1/4 tsp pepper
2 (14 1/2-oz.) cans ready-to-serve chicken broth
1/3 cup whipping cream or half-and-half
1/3 cup grated Parmesan cheese
1 tbsp grated Parmesan cheese, if desired

Melt butter in large skillet over medium-high heat. Add onion and mushrooms; cook and stir 3 minutes. Add rice, garlic powder and pepper; cook 2 minutes.
Stir in 1 can of the broth; cook 4 minutes, stirring constantly. Gradually stir in remaining can of broth; cook 7 minutes or until liquid is almost absorbed, stirring frequently.
Stir in whipping cream. Remove from heat. Stir in 1/3 cup cheese. Spoon into serving dish; sprinkle with 1 tablespoon cheese.

Answer 6

Why don't you make a nice salad to go with the steak.
Arrange the toppings to present a beautiful salad
lettuce
spinach
eggs
onion
tomato
cucumber
cheeses
shredded carrots
fresh mushrooms
banana peppers
crouton's

Or brown sugar glazed baby carrots

Melt butter in pan add 1/2 cup brown sugar stir in baby carrots until glaze sticks to the carrots and slightly tender serve warm

Answer 7

BROCCOLI WITH HOLLANDAISE SAUCE with my twist on it....add a 1/4 tsp of tumeric...it is wonderful and everyone always ask for the recipe.....

1 bunch of fresh broccoli
Cold water
Boiling salted water

Place broccoli in a large pan of cold water. Let stand for several hours. Trim edges off stem. Place in boiling salt water and boil 15 to 20 minutes. Drain. Add sauce.

HOLLANDAISE SAUCE:

2 tbsp. butter
1 tsp. salt
2 tbsp. flour
2 tbsp. lemon juice
1/4 tsp. cayenne pepper
1/4 tsp tumeric
3/4 c. milk
2 egg yolks

Melt butter. Remove from heat. Add flour, salt and pepper. Mix well. Add milk slowly, stirring constantly. Cook over low heat until thickened, continuing to stir. Remove from heat and pour mixture slowly over beaten egg yolks.
Place in double boiler and cook for 5 to 8 minutes. Add 2 tablespoons of lemon juice. Yield about 1 1/3 cups.

Answer 8

Plank fries or baked potato
onion rings
corn on the cob
sauteed onions and mushrooms
hush puppies
skewered shrimp
crisp salad

Answer 9

If you have a good steak, the sides don't need to be 'over-the-top', even just homemade hand-fried onion rings are the sh*t!

Gourmet featured a good "different' squash recipe that i have yet to try but it sounds pretty good- and its really not that complicated.

http://www.epicurious.com/recipes/food/views/240582

Answer 10

How about some grilled vegetables with an unusual twist?

1 lb sweet dumpling squash, halved and seeded
1 lb baby red potatoes
1 lb Japanese eggplant, stem removed, and halved lengthwise
1 cup baby carrots
4 plantains, with peel and quartered
1 8-oz pkg cactus pads, thorns removed and cut into 1-inch wide strips
1 10-oz pkg pearl onions, peeled according to pkg. directions
1 4-oz pkg fresh shitake mushrooms, stems removed

Basting Sauce
2 Tbsp olive oil
¼ cup lime juice
2 cloves garlic, minced
2 Tbsp fresh mint, minced
1 Tbsp fresh oregano, minced
¼ tsp salt
¼ tsp pepper

Chopped fresh mint and oregano leaves for garnish

Pre-cook the squash, potatoes, eggplant, baby carrots, plantains, cactus leaves and pearl onions until not quite tender.

To pre-cook the squash, quarter and cook in your microwave in 1/4 cup water, loosely covered, for 5 to 9 minutes, depending on size. Or steam on your stovetop for 20 to 30 minutes until nearly tender. Pre-cook pearl onions as directed on package.

Meanwhile, combine oil, lime juice, garlic and herbs until well-combined. Drain vegetables well; arrange on grill over medium hot coals or on lightly oiled, preheated broiler pan. Brush vegetables liberally with basting sauce; sprinkle with salt and pepper.

Grill or broil 5 to 10 minutes or until vegetables are tender, brushing frequently with basting sauce and turning once.
Remove from grill and peel plantains.

Spoon remaining sauce over veggies and sprinkle with chopped mint and oregano.