Dry Rubbed Filet of Beef with a Ginger Shrimp Hash

http://www.igourmet.com/ST/recipe_view.asp?ID=15712

Serves 2 - 3.

Part I - The beef

Ingredients:

• ¼ cup dry Porcini mushrooms
• 2 tbsp. sugar
• 1tbsp. salt
• 5 cloves garlic, finely chopped
• 1 tbsp. chili flakes
• 1 tbsp. freshly ground black pepper
• ¼ cup extra virgin olive oil
• 1 lb. filet of beef
• Best quality olive oil and balsamic vinegar for drizzling

Directions:

• Grind the Porcini mushrooms to a powder using a spice or coffee grinder.
• Place in a small bowl and add the sugar, salt, garlic, chili flakes, pepper and olive oil. Stir well to form a thick, fairly dry paste.
• Rub the paste evenly over the filet of beef, then wrap it in plastic and refrigerate overnight.
• On a hot grill, cook the steak for 6 minutes on each side.
• Rest for a few minutes.
• Place in the center of the plate and drizzle with olive oil and balsamic vinegar.
• Shower it with Great Hill Blue cheese.

Part II - Gingered Shrimp Cheesey Hash

Ingredients:

• 2 ½ cups of diced potatoes (blanched until soft, not soggy)
• 1 cup chopped onion
• 1 cup diced shrimp
• 1 cup thinly sliced green onions
• 1 tbsp. ginger
• 1 cup cilantro
• ¼ cup Fanny Mason Baby Swiss cheese, grated

Directions:

• Sauté the onions until they are brown and smell lovely.
• Throw in the potatoes and ginger and grown for about 5 minutes.
• Add shrimp, green onions, cilantro, and cheese.
• Season with salt and pepper.
• Transfer to plates and serve.