There are two different versions of this dish. One with a fresh mushroom and served on an asian-style soup spoon:
And the other is with mushroom-shaped pasta and served in a rectangular white dish:
1 12 ounce delmonico steak
cracked white pepper
1 tablespoon olive oil
1 tablespoon butter
1.5 pounds of white button mushrooms (save one for later)
3 cups water
2 tablespoons thinly sliced shallots
1 garlic clove, minced
1/2 tablespoon unsalted butter
salt and pepper to taste
fresh sage leaves, torn
mushroom pasta (optional)
Take the steak out of the fridge and get it to room temperature (should take about 30 minutes). Season with salt and pepper. Heat the oil in a skillet. Once hot, add the butter- let it foam and then subside. Now, add the steak and sear for about 2-3 minutes on each side. Remove from the heat and let it rest. Cover, and put in the refrigerator.
Put the mushrooms and the water in a large pot and bring to a boil. Reduce heat to medium and simmer until it has reduced by half. Strain the stock and return to heat and let it reduce by half again.
Sweat* the shallots and garlic in butter until they are soft- about 3-4 minutes. Add the mushroom stock (that you just made in preceding paragraph) and bring to a boil. Season to taste with salt and pepper, then strain. Store this in a bowl in the refrigerator.
When you’re ready to assemble the amuse bouche, get the steak and the stock out of the fridge. Slice the steak thinly, and arrange it on your serving pieces. Add torn sage leaves, fresh mushroom, or mushroom pasta. Drizzle with mushroom stock and serve chilled. ENJOY!
*To sweat the garlic and shallots, just cook them over low heat, stirring frequently. You never want to hear a sizzle or see any browning when you’re sweating something.
The mushroom stock recipe is reportedly Eric Ripert’s recipe, and we adapted it slightly from this site.