Steak with wild mushroom sauce

7 Servings

Ingredients

Quantity Ingredient
4 mediums Sized New York Strip Steaks
2 tablespoons Finely chopped shallots
2 ounces Butter (1/2 stick)
1 pounds Assorted wild mushrooms, sliced (portabello, morel, shitake, cremini, whatever is available)
½ cup Red Wine
1 cup Veal stock
Salt and Pepper to taste

Directions

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 ¼ inch strips, fan out on a warm plate and add your wild mushroom sauce.

Prepare Wild Mushroom Sauce:

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 veal stock and simmer until the sauce has thickened, approximately 8-10 minutes. Salt and pepper to taste and serve over the steaks (and mashed potatoes).

Reluctant Gourmet's Tips:

1. Make sure the grill is hot, really hot. This will sear the outside of the meat and keep the juices in.

2. Don’t use a fork to turn the steaks, use tongs or a spatula to prevent juices from leaking out.

3. If you are using a broiler, you want to preheat it to get it hot for the same reason as above

4. "Remember, never cook with any wine you wouldn't drink" 5. Visit my page, The Reluctant Gourmet, at for more tips.

Posted to EAT-L Digest 27 Feb 97 by Reluctant Gourmet <reluctg@...> on Feb 28, 1997.

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