• 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.