RECIPE

Great recipe to serve with Sierra Madre Vineyard Pinot Noir
from "The Wild Table" by Connie Green & Sarah Scott, 2010 Viking Studio
www.wildtable.net

Porcini-Dusted Rib-Eye Steaks with Porcini Butter and Grilled Porcinis
(serves 4)

4  8-ounce or 2 16-ounce rib-eye steaks, 1 ½ - 2” thick
Salt
Pepper
2 teaspoons dried porcini powder
1 pound porcini mushrooms, cleaned
½ cup extra virgin olive oil
2 cloves garlic, finely minced
½ cup Porcini Butter, softened
Fleur de Sel
Minced chives or flat-leaf parsley

Season the steaks generously all over with the salt and pepper and ½ teaspoon of porcini powder per steak. Refrigerate, loosely covered, overnight. Remove the steaks from the refrigerator one hour before cooking.
Prepare a grill to medium heat.

Place the olive oil in a small bowl with the minced garlic. Slice the porcini mushrooms into ¼” thick slices. Place on a baking sheet and brush with the garlic-olive oil mixture on both sides. Season with salt and pepper.
Grill the rib-eyes for 7-8 minutes per side, for medium rare (130 - 135„a).  When done, divide the Porcini Butter among the steaks, spooning it on top and letting it melt into them as they rest. Hold the steaks in a warm place while grilling the porcinis. 

Place the porcini mushrooms on the grill, and cook approximately 2-3 minutes per side or until tender and golden brown.

Slice the steaks or serve them whole on plates or a platter, topped and surrounded by the grilled porcinis. Sprinkle the fleur de sel and minced herbs over the top.

Porcini Butter (makes approximately 1 cup):
1 ounce dried porcini mushrooms, rinsed to remove any fine sand or grit
1 cup cold water
2 tablespoons unsalted butter, plus 2 sticks at room temperature
3 cloves garlic, finely minced
1 teaspoon dried porcini powder
½ teaspoon salt
1/8 teaspoon black pepper
½ teaspoon lemon juice

Place the dried mushrooms and the cold water in a small sauce pan over medium high heat. Bring to a boil, then turn off heat and let sit for 15 minutes. Drain the mushrooms, saving the liquid. Press the mushrooms to extract all the liquids. Put the cooking liquid back in the sauce pan and place over medium high heat. Reduce to 1 tablespoon.  Set aside.

Finely mince the re-hydrated mushrooms.

Place the 2 tablespoons of butter in a medium sauté pan over medium heat. Add the minced mushrooms and cook for 1-2 minutes. Add the chopped garlic and cook another 2-3 minutes, or until the garlic is softened. Stir in the reserved mushroom liquid and cool to room temperature.

Place the mushrooms in the bowl of a food processor. Process them until they are very finely chopped,  stopping and scraping down the sides of the bowl as needed. Add the 2 sticks of butter, cut into 8 pieces, the porcini powder and the salt, pepper and lemon juice.  Pulse together until the butter is creamy and the mushrooms are evenly incorporated. Taste for seasoning and adjust with salt or lemon juice as needed. The butter will keep in the refrigerator for up to a week and a half. It can also be frozen for up to 1 month.

Tips and Techniques:
Seasoning the steaks a day ahead allows time for the flavors to penetrate beyond the surface of the meat, giving them a more delicious taste when grilled.
The porcini powder gives a rich, deep brown crust to the steaks as they grill.
Allow the steaks to rest at least 6-8 minutes before serving for optimal tenderness and juiciness.

Substitutions and Variations:
Any cut of steak suitable for grilling can be substituted for the rib-eyes. Season them the same, the day before, and grill according to the specific cut.
Grilled Portobello or crimini mushrooms can be substituted for the porcinis. Drizzle a little truffle oil over them just before serving.