Caveman Cravings

Sometimes you just need a steak. Simply grilled, with a rich porcini sauce on the side – to make it just a little fancy. My hubby won the on going battle of filet mignon vs. ribeye tonight, so this tender little beauty was prepared by him with the porcini recipe from a great chef we know. Pro-tip – bring steak (and any other meat you’re preparing) to room temperature before cooking. This will result in more even cooking and a juicier end product, I promise!

Ingredients for Porcini Sauce:
1/2 tablespoon of rehydrated porcini mushrooms
1 teaspoon of truffle oil (liquid gold!)
1/2 cup heavy cream
Sale & pepe!

In food processor pulse rehydrated mushrooms (dried porcini soaked in hot water for about 15 minutes then removed from water) until you have a mushy consistency. Add porcini and other ingredients to saucepan and heat through on low flame, careful to not burn. You can add/subtract ingredients to your liking (I love to “tweak” a recipe!)

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