Directions
- 1Slice mushrooms and mince garlic.
- 2Sauté mushrooms in olive oil until lightly golden.
- 3Add butter, minced garlic, flour, salt, and pepper; cook for a few minutes.
- 4Add chicken broth and heavy cream.
- 5Add fresh sage and simmer until thickened.
- 6Finish with pecorino romano.
- 7Boil and mash potatoes.
- 8Mash potatoes through a fine mesh sieve and finish with heavy cream and butter.
- 9Sear steaks, fat cap first.
- 10Use a steak press and baste with butter, garlic, and rosemary.
- 11Let steaks rest for at least 5 minutes before slicing.
- 12Plate with mashed potatoes, roasted broccoli, creamy mushroom sauce, and fresh parsley.
Ingredients
- 8 mushrooms
- 2 cloves garlic
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons flour
- 1 pinch salt
- 1 pinch pepper
- 1 cup chicken broth
- 1 cup heavy cream
- 2 sprigs fresh sage
- 2 tablespoons pecorino romano
- 4 potatoes
- 1 cup heavy cream
- 2 tablespoons butter
- 2 steaks
- 1 pinch salt
- 1 pinch pepper
- 2 tablespoons butter
- 4 cloves garlic
- 1 sprig rosemary
- 1 tablespoon fresh parsley
- 1 head broccoli
Equipment
knifecutting boardfrying panspoonmesh sievewire rackmeat thermometerflat top steak press
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