Porcini-Crusted Denver Steak with Modern Creamed Greens

Serves: 1-2


Dry rub:

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

Creamy greens:

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.

Popular vegetable substitutions include: Mustard Greens or Tuscan Kale

Recipe by Rick Gresh.