1 1/2 pounds flank steak or flat iron steak
3 tablespoons olive oil
8 ounces fresh porcini mushrooms, clean and sliced
Kosher salt and fresh ground pepper
4 bay leaves
2 fresh rosemary sprigs
1/2 cup brandy
1 1/2 cups heavy cream
If you cannot find fresh porcini mushrooms, you can substitute shiitakes or cremini. You can also use 4 ounces of dried porcinis. Rehydrate the mushrooms in 2 cups hot water for about 5 minutes. Drain, making sure to reserve the water. Pat the mushrooms dry and cook as directed above, but reduce the cooking time to about 5 minutes. Also, substitute 1/4 cup of the reserved mushroom liquid for 1/4 cup of the cream.
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