1 cup dried porcini mushroom powder
1 oz. dried thyme
2 tsp. red chili flakes
¼ oz. garlic powder
¼ oz. black pepper, ground
1 oz. salt
½ oz. granulated sugar
1 cup mustard greens, rough chopped
1 cup Tuscan kale, rough chopped
1 cup spinach leaves, blanched, shocked, drained
1 cup heavy cream, reduced
1 oz. Parmesan cheese, shaved fresh with a microplane
1 Tbsp. shallot, small dice
1 ea. garlic clove, sliced thin
1 oz. extra virgin olive oil
4 ea. white anchovies packed in oil
7-9 oz. steak
For the dry rub:
Mix all ingredients together.
For the creamy greens:
Wash all of the greens. In a medium sauté pan sweat shallots and garlic olive oil. Add the kale and sauté for a few minutes; add the mustard greens and sauté for a few minutes longer. Add the cream and bring to a boil; reduce by half. Add the spinach and warm through; cream should be slightly thick.
Shave ½ ounce of the parmesan cheese, fold together, place on plate, top with anchovies and remaining shaved cheese.
For the medallions:
Dredge the beef in the spice mix; in a hot pan sear beef in a small amount of oil. Flip the beef over once it is deep golden brown. Brown on the other side. Allow to rest before serving.
Four stage cooking method:
Dredge the beef with the spice mix. In a hot pan, sear the beef in a small amount of oil. Flip the beef over once it is deep golden brown; brown on other side. Rest for 7 to 10 minutes. Roast the steak in the oven for 5 to 7 minutes. Rest 5 to 7 minutes before serving.
Recipe by Rick Gresh.