2. Get an oiled frying pan or cast iron skillet (use the peanut, safflower or grapeseed oil) hot over high heat.
3. Add the steaks & sear them until they develop a brown crust on the bottom.
4. Flip the steaks and top each one with a tablespoon of butter. Continue to sear them until they develop a brown crust on the other side.
5. Move the pan to the oven and roast the steaks until they reach an internal temperature of 110 degrees (for rare, longer if you prefer).
6. Remove the steaks from the pan to a clean plate, and loosely cover them with foil. Let them rest while you construct the sauce.
7. Add the porter beer, vegetable stock and onions to the steak pan, scraping the bottom to incorporate the browned bits. Bring the liquid to a simmer.
8. Continue to simmer until the liquid has thickened enough to coat the back of a spoon. Stir in the butter until it combines with the rest of the sauce.
9. Stir the chocolate into the sauce until it melts.
10. In a separate pan, saute the chanterelles over high heat until they start to caramelize. Add salt to taste.
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