1 1/2 ounces dried porcini mushrooms
1 1/2 cups chicken stock
4 (8-ounce) filet steaks, 1 1/2 inches thick, at room temperature
Canola or vegetable oil
Kosher salt and freshly cracked black pepper
1 clove garlic, minced
1 small shallot, minced
1/2 cup Marsala wine
2 tablespoons (1/4 stick) unsalted butter
1 teaspoon fresh thyme leaves, minced
1 tablespoon chopped chives
Potato Fennel Puree, for serving, recipe follows
2 large fennel bulbs, cleaned, cored and cut into large chunks
2 Yukon gold potatoes, peeled and cut into large chunks
2 cups milk
1 cup cream
1 dried bay leaf
Kosher salt and freshly cracked black pepper
1 to 2 tablespoons butter
Tara.edwards
This recipe was delicious! I made it for my dad’s 60th birthday and it came out amazing!
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