Boeuf aux Champignons

This dish was actually inspired by the mushroom tortelli dish. Rehydrating the dried porcini mushrooms yielded the most delicious dashi. I decided to reduce that along with some beef stock to make a mushroom demi glace and this dish came to life. The deep, rich mushroom flavor is the perfect pairing for this 3” thick ribeye. Taking that a step further, I wanted to stay true to traditional, classic flavors. Steak. Potato. Broccoli. Mushroom. Carrot. Using a bit of technique to transform those flavors and create a fine dining dish is something that is a theme in my approach to food.

Ribeye, broccoli purée, russet pearls, charred scallion and carrot, mushroom demi glace.