Sunday Dinner and the Porcini

We just finished eating one of the most tender steaks I have ever cooked and I am going to tell you about the preparation.

You will need a few items that you may or may not have in your kitchen but they are easy to locate if you don't have them.

Coffee grinder: I keep one for coffee and one for herbs and mushrooms.

Mushroom flavored soy: Most good grocery stores will carry it. The Asian markets will have 4-6 different varieties, experiment to decide which one you like best.

Dried mushrooms: You can find these at almost any grocery store's produce department. I like to use a blend but any combination will do.

Mushroom Marinade:

1/2 cup mushroom flavored soy

1 tablespoon finely ground mushroom powder

1 teaspoon olive oil

2 cloves garlic minced

cracked black pepper

Combine all ingredients in non-reactive bowl and mix well. Let sit for 15-20 minutes. Rub on desired protein and refrigerate for a few hours.

I purchased some porcinis at the Pike Place Market from Frank's Produce and a couple of tenderloins from Fero's also at the PPM.

When you are ready to plate, get a medium saute pan fairly hot. Add some olive oil, just enough to coat the bottom of the saute pan, we don't want to deep fry the steaks. Let the oil heat up and then sear the steaks. We like ours medium rare. So depending on the thickness of your steak it could be a couple of seconds each side or a couple of minutes. How you like it is how you should have it done.

Put a small amount of risotto (or whatever side you choose) slightly off center on the plate. Add the tenderloins on the side of the risotto slightly overlapping or on top of each other depending what suits your fancy. We have some red wine demi glace in our freezer so that along with some sauteed porcinis made for a beautiful rich sauce. Then to really take it up I mounted the sauce with foie gras mousse and black truffle oil.

I hope you get the chance to try it out and like the new pics we posted of the meal.