Porcini Dusted Venison Steak
with Wilted Spinach
by Tom Schassler
INGREDIENTS:
DIRECTIONS:
8 ounce venison loin
2 tablespoon olive oil
kosher salt and freshly ground black
pepper
2 cups dried porcini mushrooms
1 shallot, finely chopped
2 cup beef broth/consommé
1 ounce red wine
1 sprig fresh thyme
1 tablespoon butter
3 cups baby spinach
1/2 tablespoon chopped garlic
Place porcini ½ of the mushrooms in
spice grinder and grind until fine powder
consistency. Place powder on plate. Rub steaks
with oil season with salt and pepper and
dredge in the powder mushroom mixture. Set
aside
In a small bowl soak remaining dried
mushrooms with beef stock and set aside.
Heat 1 tablespoon of oil in a large cast-iron
skillet. When hot, pan sear steaks till dark
golden brown. When done remove steaks from
grill and keep warm. Add shallots to pan and
sauté till translucent, deglaze with wine. Add
mushrooms and remaining beef stock and
reduce.
Whisk whole butter into sauce prior to serving.
Garnish with thyme sprig.
For the spinach:
In a hot sauté pan add 1/2 tablespoon garlic
and oil and sauté spinach for no more than 10
seconds. Remove from pan, season with salt
and pepper.