Seared steaks with green goddess mashed potatoes and porcini pan sauce Available with top sirloins or Black Angus rib-eyes, New York strips, or filet mignons

• In a small bowl, soak the porcini mushrooms in 1 cup [2 cups] very hot tap water until softened, 10 to 15 minutes. 
• Scrub the potatoes. Cut the potatoes into 1-inch pieces.

In a medium [large] sauce pot, add the potatoes and enough lightly salted water to cover by 2 inches. Bring to a boil, reduce to a simmer, and cook until tender, 10 to 12 minutes. Drain the potatoes, reserving the cooking water in a medium heatproof bowl. 

Return the potatoes to the pot along with ⅓ cup [⅔ cup] reserved cooking water. Using the back of a spoon or a masher, coarsely mash the potatoes, adding more cooking water as needed to reach the desired consistency (set aside the remaining cooking water for the porcini pan sauce). Season to taste with salt and pepper. Cover and keep warm.

While the potatoes are cooking, prepare the steaks.

• Pat the steaks dry with a paper towel; season generously with salt and pepper. 

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the steaks. 

Top sirloins and filet mignons:

Cook, turning frequently, until well browned. For medium-rare, that’s 6 to 8 minutes for top sirloins and 8 to 12 minutes for filet mignons.

Rib-eyes and New York strips: 

Cook, turning once, until well browned, 2 to 3 minutes per side for medium-rare. 

Transfer the cooked steaks to a cutting board to rest for 5 minutes. Cut the steaks into ½-inch-thick slices. Do not clean the pan.

While the steaks are cooking and resting, prepare the porcini pan sauce and finish the potatoes.

• Peel and thinly slice enough onion to measure 1 cup [2 cups].
• Remove the mushrooms from the bowl, reserving the soaking liquid. Thinly slice the mushrooms.

In the same pan used for the steaks, if dry, add 1 tablespoon [2 TBL] oil. Warm over medium-high heat until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened and starting to brown, 4 to 5 minutes. Add the mushrooms and thyme and cook, stirring occasionally, until fragrant and the onion is golden brown, 2 to 3 minutes. 

Add 1 cup [2 cups] reserved potato cooking water, any accumulated juices from the steaks, and the mushroom soaking liquid, stopping when you reach the grit. Bring to a boil and cook, scraping up any browned bits from the bottom of the pan, until the sauce has thickened, 3 to 4 minutes. Remove from the heat and season to taste with salt and pepper.

To the pot with the potatoes, stir in the kale and green goddess dressing; season to taste with salt and pepper. 

Transfer the green goddess mashed potatoes to individual plates and top with the steaks. Spoon over the porcini pan sauce and serve.