Mushroom-Rubbed Beef with Quinoa & Asparagus

Courtesy of Maison Publique’s chef/owner Derek Dammann for Club House for Chefs



  • 1 bunch asparagus, wood stalks removed
  • 2 tsp flakey sea salt   
  • 2 tsp ground black pepper
  • 2 tsp Italian parsley, finely chopped  
  • 2 tsp chives, finely minced    

Mushroom-Rubbed Beef

  • 6 tbsp Club House La Grille Spicy Pepper Medley 
  • 2 tbsp sugar
  • 1 tbsp kosher salt
  • 5 cloves of garlic (peeled and crushed)
  • 1/4 cup dried wild porcini mushrooms
  • 1/4 cup canola oil
  • 2 26-oz bone-in rib eye steaks


  • 1/4 cup white quinoa
  • 1/4 cup red quinoa
  • 2 rosemary sprigs
  • 2 cloves of garlic, crushed
  • 1/2 lemon peel
  • 1 tbsp kosher salt      
  • 4 cups water  
  • 2 tbsp canola oil         

Lemon Vinaigrette     

  • 3 lemons
  • 3/4 cup lemon oil       
  • 1/4 cup lemon juice   
  • 2 tsp kosher salt        
  • 1 tbsp canola oil         


Mushroom-Rubbed Beef

  1. In a blender, combine all of the rub ingredients and puree to a coarse consistency.
  2. Massage rub into both sides of beef, cover with saran wrap and allow to cure in the refrigerator for 24 hours. Remove it from the fridge at least 2 hours beforehand and remove excess rub.
  3. Preheat charcoal grill. Sear beef on the hottest part of the grill on both sides until you achieve a nice char. Move beef to the cooler part of the grill to finish cooking.
  4. Allow meat to rest for at least 15 minutes before slicing.


  1. Cook both types of quinoa. In each pot, add a cheesecloth sachet filled with rosemary sprigs, garlic, lemon peel, kosher salt and water. For the red quinoa, cook for 22 minutes and for the white quinoa, cook for 12 minutes.
  2. Strain and allow to cool.
  3. Transfer to a paper-towel-lined sheet and place in the fridge overnight to dry.
  4. The next day, heat up the canola oil to 350°F and fry the quinoa in batches until crispy (about 30 seconds each).
  5. Drain on paper towel and season with kosher salt.


  1. Grill, roast or broil asparagus.
  2. Shave the asparagus as thin as possible using a mandolin and transfer to ice water so it stays crisp and curls nicely.

Lemon Vinaigrette

  1. Zest lemons on a microplane and combine with canola oil, lemon juice and salt in a deli cup or small bowl.
  2. Cover and set aside overnight. Stain and discard the zest.


  1. Remove shaved asparagus from ice water and dry well.
  2. Slice beef into 1/2-inch slices against the grain and season each slice with flakey salt.
  3. Toss asparagus with vinaigrette, 3 tbsp crispy quinoa, chives, parsley, salt and pepper.
  4. Arrange beef neatly on a plate and garnish with a nest of the asparagus salad.
  5. Split any juices from resting steak with good olive oil and sauce the meat with this.

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