Charred porcini scotch fillet with bitter greens and black garlic bagna cauda sauce

Name: Charred porcini scotch fillet with bitter greens and black garlic bagna cauda sauce
Cuisine: European, Italian, Mediterranean
Ingredients: 1 large bunch of chicory, cut into 12cm lengths (see note); 800g piece scotch fillet; 100ml extra virgin olive oil; Finely grated zest and juice of 1 lemon; 2 tsp sherry vinegar; Shaved Parmigiano Reggiano, to serve; 1 cup (250ml) milk; 1 bay leaf; 4 cloves black garlic (available from specialty grocers and online); 2 small garlic cloves; 50g anchovy fillets; 100ml olive oil; 10g dried porcini; 1 1/2 tbs dried herbs (we used oregano, parsley and sage); 1 tsp salt flakes