Ingredients
For the shallot marmalade:
1 Tbs. unsalted butter
8 oz. shallots, sliced 1/8 inch thick (1-1/2 cups)
1/2 cup granulated sugar
1/2 cup sherry vinegar
For the spaetzle:
1 cup sour cream
1/4 cup whole milk
2 large eggs
4 tsp. kosher salt
1 tsp. freshly cracked black peppercorns
9 oz. (2 cups) unbleached all-purpose flour
For the mushrooms:
3 Tbs. extra-virgin olive oil
5-1/4 oz. black trumpet mushrooms, washed and thickly sliced (3 cups)
3 Tbs. finely chopped shallots
2 Tbs. finely chopped garlic
1-1/2 tsp. fresh thyme leaves
2 Tbs. sherry vinegar; more to taste
1-1/2 tsp. white truffle oil (optional)
Kosher salt and freshly ground black pepper
2 tsp. extra-virgin olive oil
For the cooking the steaks and serving:
4 6-oz. beef flatiron steaks
Kosher salt and freshly ground black pepper
1/2 cup crème fraîche or sour cream, whisked to to loosen
2 Tbs. unsalted butter
Dill sprigs, for garnish
Preparation
Make shallot marmalade: Melt butter in a 3qt saucepan over med heat. Add shallots and cook, stirring occasionally, until translucent, 3-5 min. Add sugar & vinegar, reduce heat to med low, cook, stirring occasionally, until thickened, about 15 min.
Make spaetzle: Bring a large pot of salted water to boil over high heat. Have ready a large bowl of ice water.
Purée sour cream, milk, eggs, salt, & cracked pepper in a blender until smooth. Pour mixture into large bowl and fold in flour.
To cook spaetzle, place a spaetzle maker over the boiling water. Push dough through the holes, letting it fall into the water below. (If you don’t have a spaetzle maker, use a rubber spatula to push the dough through the holes of a colander set over the pot of water.) The dough will form small dumplings as it drops into the water. Allow spaetzle to rise to the surface and float for about 30 seconds before transferring to ice water. Let cool completely, about 5 min. Drain, transfer to a large bowl, toss with oil, and reserve.
Cook mushrooms: Heat the oil in a 12" skillet over high heat until very hot. Add mushrooms and cook, stirring often, until softened, 5 min. Add shallots, garlic, and thyme. Reduce the heat to med and cook, stirring occasionally, until the mushrooms are tender, about 3 min. Stir in sherry vinegar and continue to cook until the pan is almost dry, about 1 min.
