Grilled Ribeye Steaks, Fired Goat Cheese, Crispy Shallots and Fresh Morels

I uncovered some prime ribeye steaks from the freezer, that ever rotating wondrous icy box downstairs, for tonight's dinner.  A trip to the Broadway Sunday Farmers Market  rewarded us with a few delectables to help the steaks shine.  In the bag were baby carrots, shallots and freshly foraged morel mushrooms.  In my fridge were the other ingredients to make the meal complete.  Really, any cut of steak you prefer makes this meal complete.  I just happened to have ribeyes.  For the rest...


1/3 lb fresh morel mushrooms
1 small bunch of sweet baby carrots, tops trimmed off, washed
1 lb brussels sprouts, trimmed and cut in half
3 small shallots, thinly sliced
corn starch mixed with a pinch of salt
4 goat cheese medallions 
flour
1 egg, beaten
panko 


Prepare the goat cheese medallions.  Put flour, egg and panko in separate bowls.  Coat goat cheese in the flour, dip in egg, then coat with panko.  Place on a small plate and place in freezer for about 20 minutes.  You don't want them to freeze completely, but you want them colder than normal to hold its form when you fry them.  


Heat oven to 425f.  In a baking sheet, place a little oil or bacon fat (you must know what I chose), and place in oven to heat.  Once fat is heated, add the brussels sprouts along with some salt and pepper.  Toss to coat evenly.  Roast for about 15-20 minutes.


Salt and pepper steaks and grill to your desired temperature.


Cook carrots in a small pan with a bit of water and a pad of butter along with a pinch of salt.  Simmer until just tender, about 5-7 miutes.


Toss sliced shallots in corn starch mixture.  Fry in a shallow pan with some vegetable or grape seed oil at 340f until crispy.  Drain on paper towels.  Use the same oil to fry goat cheese medallions until golden brown.


Saute the morels in butter or olive oil with just some salt and pepper. 


I could do without the goat cheese, but the rest, yum!  Will work on a better plating job next time.