To make the potatoes, take 10 pitted prunes and cover them in a saucepan with 1 cup of gf chicken stock. Bring to a boil. Reduce the heat and simmer for about 20 minutes or until most of the liquid has evaporated and the prunes are soft, plump and juicy. Transfer the prunes to a cutting board and finely chop. Transfer the prunes to a medium bowl and add 1 small minced shallot, 1 small minced garlic and 1 teaspoon finely minced fresh rosemary. Adjust seasonings to taste with salt. Set aside. Preheat the oven to 400 °F. Peel 2 pounds of Yukon Gold potatoes. Using a mandoline, slice the potatoes thinly. Place the potato slices in a bowl of cold water for 1 minute. Remove the potatoes and drain on paper towels. Place 2 tablespoons of clarified butter in an ovenproof, skillet. Place 1 layer of potato slices on the bottom of the pan, overlapping them slightly. Season with salt and freshly ground black pepper. Lay another layer of potatoes on top of the first. Season with salt and freshly ground black pepper. Spread 1/2 of the prune mixture over the potatoes, leaving about 1/2 inch border. Place two more layers of potatoes on top the prunes, seasoning with salt and freshly ground black pepper between layers. Spread the remaining prunes over the top. Finish by layering 2 final layers of potatoes over the top. Pour 1/4 cup of clarified butter over the top of the potatoes and place the skillet over medium-low heat. Once the butter begins to bubble, cook for 4-5 minutes, shaking the pan occasionally to release it from the bottom of the pan. Transfer the pan to the oven and bake for 30 minutes, or until the potatoes are well-browned and crisp. Invert the potato cake onto a board or serving platter. Cut in wedges.

To serve, slice the meat against the grain into 1/4 inch slices. Lay 3 slices of meat on a dinner plate, overlapping slightly. Place a wedge of Pommes Anna along the side of the meat. Top the meat slices with the Portobello’s and spoon the sauce over the top. Garnish with a rosemary sprig.