3ouncesmixed hedgehoggolden chanterelle, cinnabar chanterelle, black trumpet, and yellowfoot chanterelle mushrooms
2tablespoonslard or high smoke point oil
2tablespoonsunsalted butter
1tablespoonshallotdiced ¼ inch
Kosher salt and fresh ground black pepperto taste
½teaspoonchopped fresh thyme
1cupstrong beef stockpreferably homemade
2tablespoonscognac
½teaspoonchampagne vinegaror more to taste
Instructions
Open the windows and turn a fan on in your kitchen to avoid setting off smoke alarms.
Heat the lard or oil in a wide saute pan, such as a 10 inch on medium-high heat. Season the bavette steak liberally with salt and pepper, then sear until medium-medium rare, turning only once. (I like this steak cooked a little more than medium rare since it makes it more tender). Make sure not to allow the drippings in the pan to burn while you’re searing the steak, since it will be the basis of the sauce.
Remove the steak from the pan and allow to rest in a warm place like an oven on the “warm” setting, put the steak on a plate in order to catch the juices that come out, you will add them to your pan sauce.
Add the butter and chanterelles to the pan, and cook for 4-5 minutes, stirring occasionally until lightly browned. Add the shallots and thyme to the pan and cook for 2 minutes more. Deglaze the pan with the cognac and cook down until thick and syrupy and the pan is almost dry. Add the beef stock and vinegar to the pan and reduce by half, then remove the pan from the heat and whisk in the butter and the juices the steak has given off. The sauce should be slightly thick, and should coat the back of a spoon. Double check the seasoning, adjust as needed, and keep warm. If the sauce is too loose, put it back on the heat for a moment or two and whisk until thickened to your liking.
To plate the dish, remove the steak from it’s resting place, then slice against the grain into ½ inch slices. Arrange half of the steak on each of two pre-heated dinner plates, top with the mushrooms and spoon the sauce attractively over each portion.
Notes
Interesting depth comes from the "5 chanterelles": hedgehogs, golden, red and yellowfoot chanterelles, and black trumpets. You could make it with only one species, but I wanted to make a statement about the relation of all of these, since they're similar in texture, shape and size. Using a combination of dried black trumpets and cultivated mushrooms like shiitake would be a decent substitute if you don't have chanterelles.Serve with mashed potatoes or polenta, some wilted bitter greens or broccoli, and maybe a piece of bread to soak up the pan sauce.