Filet, Scallion Purée, Crispy Shrooms Recipe (with Video)

Scallion Purée
1. Char scallions, garlic, ginger for 2-3 minutes per side.
2. Add 1 c water, cook uncovered on high until almost all the water has evaporated.
3. Add charred aromatics to a blender with rest of specified ingredients.
4. Blend until fully smooth.
Crispy Enoki Mushrooms
1. Coat and dust off mushrooms in corn starch (flour works fine too).
2. Heat oil on medium high to 350ºF.
3. Fry, ensuring the mushrooms are not clumped, until golden brown and crispy.
4. Drain on a wire rack or paper towels, salting immediately to ensure the salt sticks to the mushrooms.
Steak
1. Add more salt than you think it needs.
2. Even better, salt it 1-24 hours in advance before cooking it and let it sit uncovered in the fridge.
3. Use fresh-ground black pepper, it makes a big difference.
4. For a better crust, pat the steak dry with paper towels before cooking.
5. If searing, wait until the oil starts to smoke before adding the steak in.
6. Sear steak over high heat until desired doneness.
7. Rest the steak for the same amount of time you cooked it.
8. This way the juices won’t run out once you slice into it.