Dry Rubbed Filet of Beef with a Ginger Shrimp Hash
Part I - The beef
¼ cup dry Porcini mushrooms
2 tbsp. sugar
1tbsp. salt
5 cloves garlic, finely chopped
1 tbsp. chili flakes
1 tbsp. freshly ground black pepper
¼ cup extra virgin olive oil
1 lb. filet of beef
Best quality olive oil and balsamic vinegar for drizzling
Grind the Porcini mushrooms to a powder using a spice or coffee grinder. Place in a small bowl and add the sugar, salt, garlic, chili flakes, pepper and olive oil. Stir well to form a thick, fairly dry paste. Rub the paste evenly over the filet of beef, then wrap it in plastic and refrigerate overnight. On a hot grill, cook the steak for 6 minutes on each side. Rest for a few minutes. Place in the center of the plate and drizzle with olive oil and balsamic vinegar. Shower it with Great Hill Blue cheese.
Part II - Gingered Shrimp Cheesey Hash
2 ½ cups of diced potatoes (blanched until soft, not soggy)
1 cup chopped onion
1 cup diced shrimp
1 cup thinly sliced green onions
1 tbsp. ginger
S! cup cilantro
¼ cup Fanny Mason Baby Swiss cheese, grated
Sauté the onions until they are brown and smell lovely. Throw in the potatoes and ginger and grown for about 5 minutes. Add shrimp, green onions, cilantro, and cheese. Season with salt and pepper. Transfer to plates and serve. Makes 2-3 servings.
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