Serves 8-10 people


For the Steak

8 six-ounce portions of rib eye
½ cup ground porcini mushrooms, ground fine in a coffee grinder
1 tablespoon ground black pepper
1 teaspoon salt

For the Potatoes

3 pounds small Yukon gold or white creamer potatoes
1 cup butter milk
3 tablespoons butter
2 tablespoons chopped green onions
salt and pepper

For the String Beans

2 pounds green beans, ends removed
2 cloves smashed garlic
pinch red pepper flakes
splash dry white wine
salt and pepper

For the Relish

1 pint cherry tomatoes
4 basil leaves, chopped
2 tablespoons red wine vinegar
2 tablespoons olive oil
2 tablespoons red onion, diced
salt and pepper

Special Equipment

Coffee Grinder


Preheat oven to 400º.
Coat each fillet with the mushroom mixture. Pan sear or grill each fillet until crispy, about 2 minutes per side. Place the steaks on a parchment lined sheet pan and set aside.
Bring a large pot filled three quarters full with water or chicken stock to a simmer. Add potatoes and cook for about 30 minutes. Heat up buttermilk in a pot and add butter. When potatoes are done, pour them into a colander and let them sit for about 5 minutes for excess liquid to evaporate. Place potatoes in a bowl and pour butter milk mixture over top. Mash with a masher or a big wooden spoon. Add green onions and salt and pepper.
Place meat in the oven and cook for about ten minutes.
Sautee green beans in a large skillet for about 2 minutes, add garlic and wine and cook for another 5 minutes.
Cut cherry tomatoes in half and place in a medium bowl. Add the five remaining ingredients and combine.
Plate individual servings, or serve on platters for a nice family style meal.

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