In France, I had some cèpes (wild mushrooms) cooked in duck fat—yummo! Being that I don’t kill many ducks and that I like wearing small sizes, I make these with EVOO at home. (Man, nothing beats that duck fat though! You should taste the potatoes boiled in it!)

　　

Ingredients

4 servings

　　8 portobello mushroom caps, cut into large chunks

　　8 large garlic cloves, cracked from the skins

　　1/2 cup fresh flat-leaf parsley leaves (a couple of generous handfuls)

　　1/2 cup extra-virgin olive oil (EVOO), plus some for drizzling

　　Sea salt and coarse black pepper

　　4 1 1/2-inch-thick beef tenderloin steaks

　　8 scallions, split lengthwise Crusty bread

　　

Step 1

Preheat the oven to 500°F. Preheat a grill pan or outdoor grill to high.

　　

Step 2

Place the mushroom chunks in a large bowl. Combine the garlic and parsley in a food processor and finely chop. Add the garlic and parsley to the mushrooms.

　　

Step 3

Pour about 1/2 cup EVOO over the bowl and toss vigorously to coat the mushrooms with oil and garlic. Arrange the mushrooms in a single layer on a rimmed cookie sheet and roast for 20 minutes, or until crisp, dry, and dark brown. RESIST the devil on your shoulder that wants you to open the oven because things smell good in there. If you let the heat out, the ’shrooms will not crisp.

　　

Step 4

Also, season with salt and pepper after removing from the oven—salting too soon will cause the mushrooms to give off their juices and not crisp.

　　

Step 5

Grill the steaks for 4 minutes on each side for medium rare, 5 to 6 for medium to medium well. Season the steaks with salt and pepper and let them rest for 5 to 10 minutes for the juices to redistribute. Coat the scallions in EVOO and season with salt and pepper. Grill to mark, 2 minutes on each side.

　　

Step 6

Serve the steaks with grilled scallions on top and crispy mushrooms on the side. Low-carbers can skip the bread.

　　Rachael Ray 365: No Repeats