Sichuan Peppercorn Filet Mignon & Crisp Mushrooms & Kale Slaw Recipe – Sunset Magazine

Ingredients

• KALE SALAD
• 2 1/2 cups lightly packed bite-size pieces curly green kale, torn from the stem
• 1/4 medium fennel bulb, cored and very thinly sliced lengthwise (1/2 cup)
• About 1/2 oz. peeled fresh ginger, cut into thin slivers (2 tbsp.)
• 1 tablespoon soy sauce
• 1 tablespoon unseasoned rice vinegar
• 2 teaspoons Chinese hot mustard (or Dijon mustard with a large pinch of cayenne)
• 1 1/2 tablespoons canola oil
• Kosher salt and pepper
• FILET AND MUSHROOMS
• 2 tablespoons whole Sichuan peppercorns*
• 2 7-oz. tournedos (filet mignon steaks; each 1 1/2 to 2 in. thick)
• About 1 tsp. kosher salt, divided
• 2 tablespoons canola oil
• 4 ounces fresh maitake (hen-of-the-woods) or shiitake mushrooms
• Black pepper
• 1 tablespoon unsalted butter
• 2 teaspoons sherry vinegar