Gratin of Beef, Mushrooms, and Breadcrumbs
Ingredients
A half-dozen medium mushrooms
1 garlic clove, peeled
1 shallot
2 tablespoons fresh breadcrumbs, plus more for topping
2 tablespoons chopped fresh parsley
Salt and freshly ground pepper
Light olive oil
3 or 4 fairly thin slices leftover steak
A splash of red wine
Preparation
Chop the mushrooms, garlic, and shallot into small dice, and mix with the breadcrumbs and parsley. Salt and pepper generously. Smear a little oil on the bottom of a shallow one-serving gratin dish, and spread half of the mushroom mixture on the bottom. Cover that with three or four slices of the remaining skirt steak, and sprinkle a little red wine over it all; salt again lightly. Finish with a layer of the remaining mushroom mixture. For the topping, sprinkle a scant tablespoon of breadcrumbs over it all, and drizzle on a bit of olive oil. Bake at 375° for 25 minutes.
The Pleasures of Cooking for One by Judith Jones. Copyright © 2009 by Judith Jones. Published by Knopf. All Rights Reserved.
Judith Jones is senior editor and vice president at Alfred A. Knopf. She is the author of The Tenth Muse: My Life in Food and the coauthor with Evan Jones (her late husband) of three books: The Book of Bread; Knead It, Punch It, Bake It!; and The Book of New New England Cookery. She also collaborated with Angus Cameron on The L. L. Bean Game and Fish Cookbook, and has contributed to Vogue, Saveur, and Gourmet magazines. In 2006, she was awarded the James Beard Foundation Lifetime Achievement Award. She lives in New York City and Vermont.
