STEAK WITH WILD MUSHROOM SAUCE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 4 medium sized New York Strip Steaks
  • 2 tablespoons shallots
  • 2 oz. Butter (1/2 stick)
  • 1 pound assorted wild mushrooms, (portabello,morel,shitake, cremini...whatever is available)
  • 1/2 cup Red Wine
  • 3 oz Demi-Glace Gold*
  • 1 cup Hot Water
  • Salt and Pepper to taste
  • If you can't find Demi-Glace Gold, you can substitute 1 cup of homemade demi-glace or 2 cups of veal stock reduced by half and forget about the cup of hot water.

Directions

  • *If you can't find Demi-Glace Gold, you can substitute 1 cup of homemade demi-glace or 2 cups of veal stock reduced by half and forget about the cup of hot water.
  • PREP WORK:
  • Get your grill really hot. While that is happening, finely chop your shallots and slice your mushrooms. Have your red wine and demi glace or substitute ready to go.
  • Prepare Steaks: Season the steaks with a little salt and pepper. The meat should be cooked approximately 3-4 minutes per side depending how you like your steaks. When done, slice the steaks into 1/4 inch strips, fan out on a warm plate and add your wild mushroom sauce.
  • Prepare Wild Mushroom Sauce: Demi-Glace Gold comes with easy instructions, but here's how I make it. Melt butter in a sauce pan and saute shallots until transparent, approximately 2-3 minutes. Add red wine, preferably something you may be sipping while you are preparing this meal. Don't use plain old cooking wine, big mistake.
  • Add mushrooms and cook until tender and wine has reduced to an essence. Add Demi-Glace Gold and stir (with a whisk if you have one) until dissolved. Add hot water and simmer until the sauce has thickened, approximately 8-10 minutes.
  • Salt and pepper to taste and serve over the steaks (and mashed potatoes).

Notes

From the Reluctant Gourmet - tried it, it's good:

Categories: Beef  Broil/Grill  Main Dish 
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