2poundsrutabaga root,peeled and roughly chopped into 1-inch pieces
Pat dry the steak filets and sprinkle generously with 2 teaspoons salt and 1 teaspoon black pepper on each side. Set aside and let come to room temperature.
Boil the Mashed Rutabagas
Place the chopped rutabaga in a large pot and cover with cold water. Bring to a gentle boil over high heat, reduce to a simmer, and allow to cook for 30 minutes.
When easily pierced with a fork, drain the water from the pot and return the rutabaga pieces. Mash well, and stir in the butter and cream.
Saute the Mushrooms
As the rutabagas boil, melt 1 tablespoon butter in a large pan over medium heat. Saute the mushrooms until soft, sprinkling with ¼ teaspoon salt (about 8-10 minutes). Remove the mushrooms from the pan with a slotted spoon and keep warm.
Pan Sear the Steaks
Without cleaning out the pan used to saute the mushrooms, melt another tablespoon of butter over medium high heat. Add the steaks to the pan, sautéing without moving them for 3-5 minutes. Flip the steaks, and saute another 3 minutes, or until done to your liking (140 degrees F is medium rare). Remove the steaks to a cutting board. Let rest for 10 minutes.
Make the Pan Sauce
With the pan still over medium heat, deglaze the pan with red wine, scraping up the brown bits. Let it reduce for 2-3 minutes.
Add the broth, Worcestershire sauce, cranberries, and remaining seasonings, including 1/4 teaspoon salt. Reduce the mixture over medium heat until the cranberries pop and are tender (about 8-10 minutes). The reduction should be thick and syrupy. Add more broth, a tablespoon at a time, if the mixture dries up too quickly.
When the pan sauce is properly reduced, add the last tablespoon of butter to the mixture in the pan and swirl. Remove from heat.
Plating & Presentation
Place a scoop of mashed rutabagas and a spoonful of mushrooms on each plate. Set a steak filet with each. Spoon a few sautéed cranberries and some of the red wine cranberry glaze over the steaks and serve warm.