Chef Jon Buchanan pulses dried porcini mushrooms in a blender, turning them into powder. He coats a center-cut beef filet with olive oil, seasons it with salt and pepper and rolls it in the porcini powder. He then pan-sears it and finishes it in the oven.
He lets the meat rest for several minutes, slices it in half and serves it with a demi-glace flavored with dried porcini and finished with butter and olive oil. He garnishes the plate with sautéed seasonal wild mushrooms, glazed