pan seared filet | porcini mushroom dijon cream

IMG_7249.jpg

el·e·ments


+porcini dijon mustard cream sauce +
1 1/2 ounces porcini mushrooms
3 tablespoons Whole30 compliant or approved chicken stock [@kettleandfire]
1 1/2 cups Whole30 compliant or approved coconut cream
2 tablespoons chopped shallots
1 teaspoon dijon mustard
1 tablespoon olive oil
salt + pepper

+filet+
2-8 oz filet or top sirloin steaks [ @butcherbox]
4 teaspoons sea salt [@jacobsensalt]
4 teaspoons fresh cracked pepper
6 tablespoons ghee [@pureindianfoods]
2 garlic cloves, minced
1 bundle  fresh thyme

in·can·ta·tion

+sauce+
add shallots + porcinis + olive oil in saucepan, medium high
saute, 4 mins.
remove ½ of mushroom, set aside.
add the chicken stock + reduce by half, 3 mins. 
add coconut cream + mustard
cook, medium low- about 15 mins. 
season with salt + pepper.

+filet+
preheat oven, 400 degrees
heavy season filets with salt + pepper
heat 3 tablespoons ghee in skillet, high  
sear the filets in the hot pan, 2-3 mins x side
baste.
place steak + skillet in oven,  6-8 minutes
remove from oven, plate + rest
plate remaining mushrooms.
drizzle with dijon cream sauce.

garnish:
thyme 


optional side pairings:
mashed sweet potatoes + oven roasted asparagus
 

lauren richeson