Steak and Mushroom reduction sauce
Go to www.semperfryllc.com for the Cap-Sage-Cin spicy extra virgin olive oil for this recipe
Steak and Mushroom reduction sauce
Go to www.semperfryllc.com for the Cap-Sage-Cin spicy extra virgin olive oil for this recipe
Cooking Instructions
- 1
Chop porcini mushrooms. Be advised, porcini can be expensive at $50 lb. Never completely omit them from the recipe, but there's no dishonor in using less than the 6 oz suggested
- 2
For instance, you may decide to use a more common mushroom, but if you do, ADD Onion to the sauce for flavor enrichment.
- 3
Combine chopped mushrooms, garlic, and other ingredients in a large sauce pan and cover. Turn up the heat! :-)
- 4
It's OK to continually add more seasonings and water to your beef and mushroom stock until you cook it down to your desired thickness and rich, brown color.
- 5
Add quick flour slowly and carefully. Mix it well before adding more. You choose how thick you want it.
- 6
Remove bones, and pour your sauce into a high powered blender. Blend well, until all ingredients are of one uniform composition
- 7
What you have now is a delicious beefy, mushroomy sauce that will rival any au poivre fan boy out there.
- 8
Using Cap-Sage-Cin spicy extra virgin olive oil from semperfryllc.com, cook yourself a tri tip, (left) or NY strip (right)
- 9
Decorate your steak with the proper amount of peppercorns, crushed or whole.
- 10
Drown it with your sauce of the gods, and enjoy. Special tip: If you start with porterhouse bones and trimmings, this sauce will come out worthy of Zeus or Jupiter, himself
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