1 large shallot, minced (about ¼ cup)
4 tablespoons unsalted butter
1 teaspoon all-purpose flour
1 teaspoon soy sauce
½ cup dry vermouth
1 teaspoon tomato paste
1 teaspoon fresh lemon juice
1 teaspoon chopped fresh thyme
Kosher salt and freshly ground black pepper
- Before cooking the steaks, rinse the porcini in a large
bowl of cold water to remove dirt and sand. Lift the
porcini from the bowl and transfer to a microwave-safe 1-
quart measure. Add the chicken stock and microwave on
high for 1 minute. Set aside in a warm spot while you
cook the steaks. - After cooking the steaks, pour off the excess fat from the
pan and set the pan aside. Pour the porcini/chicken broth
through a fine-mesh strainer into a small bowl, pressing
on the porcini with a spoon to extract as much liquid as
possible; reserve the liquid. Chop the porcini into rough
½- to ¼-inch pieces and return to the soaking liquid. - Return the steak pan to medium heat, add the shallot, and
cook, stirring constantly with a wooden spoon, until
softened, about 1 minute. Add 1 tablespoon of butter and
the flour and cook, stirring, for 30 seconds. Slowly whisk
in the soy sauce and vermouth, then whisk in the porcini
and their liquid. Scrape up the browned bits on the
bottom of the pan with the spoon, then whisk in the
tomato paste. Increase the heat to high and simmer the