Steak with Wild Mushroom Sauce
My wife and I spent Valentine's Day 1997 with five good friends who flew in from both coasts. Living in Park City and being a holiday weekend, this was a perfect opportunity for our friends to visit and do a little skiing.
Cooking for seven may not be as romantic as The Reluctant Gourmet would like, but it sure can be a lot of fun.
My idea was to put together a meal that includes foods that are orgasmic. I thought we'd start with fresh figs stuffed with mascarpone and some brie cheese.
Being a bunch of meat eaters, the Reluctant Gourmet chose sliced steak with a wild mushroom sauce served with mashed potatoes and steamed asparagus. And for a salad...organic mixed greens with a Dijon vinaigrette. Where's the chocolate? How about a chocolate soufflé!!
Here is my recipe for grilled steak with wild mushroom sauce. Click on my link to see how I like to make perfect mashed potatoes. The recipe for wild mushroom sauce calls for Demi-Glace Gold, one of my favorite products from More Than Gourmet and from my friends at GatewayGourmet. This is an incredible product that allowed me to create another wonderful sauce like a professional chef. Check it out.
Photo by fabfoodpix.com
Steak Cooking Tips
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If you are using a broiler, you want to preheat it to get it hot for the same reason as above.
Steak with Wild Mushroom Sauce
Serves 7 - 8
Cooking Technique - Grilling
Did you know that only 1% of cattle in the US are raised for Prime?
INGREDIENTS
4 medium sized New York Strip Steaks (Learn more about buying steaks here)
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.
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
HOW TO MAKE AT HOME
Prepare Steaks:
Preheat your grill until it’s really hot. 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 sauté 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).
