Mushroom Powder Medallions
Tuesday, October 4th, 2011
½ ounce dried shiitake powder (~ 6 med mushrooms)
Freshly ground black pepper
1 tablespoon olive oil
1 teaspoon unsalted butter
2-4 steak medallions (~3oz each, ¾ to 1 inch thick)
Start a beef stock with 3 cups of water and your steak trimmings. Let boil while you are working.
Place a cast-iron skillet over medium heat.
Put the mushroom powder in a medium bowl; season lightly with salt and pepper.
Use the mixture to completely coat the steak medallions.
Combine the oil and butter in the skillet; once the butter has melted, add the coated steak medallions and cook 4-5 minutes on each side, turning once, until deeply brown. Transfer the steaks to a plate to rest for 5 minutes while you finish the sauce.
Add 1½ cups of your beef stock and the rest of you mushroom powder mixture to the skillet. Stir frequently until it thickens. Remove from heat and pour a few tablespoons over each medallion.
Strain and freeze left over beef stock.