Steak and Mushroom reduction sauce

Name: Steak and Mushroom reduction sauce
Total time: 2400 s
Yield: 5 servings
Cuisine: American
Ingredients: 6 oz Porcini Mushrooms; 2 bunch White Beech Mushrooms; 1 beef trimmings and bones; 1 pink Himalayan salt; 1 fresh garlic cloves; 1 garlic powder; 1 crushed peppercorns; 1 flour; 1 sweet basil; 1 optional seasoned bread crumbs; 4 cup water; 1 Cap-Sage-Cin Spicy oil from semperfryllc.com

DanielAndRebecca @cook_2787541

Go to www.semperfryllc.com for the Cap-Sage-Cin spicy extra virgin olive oil for this recipe

DanielAndRebecca @cook_2787541

Go to www.semperfryllc.com for the Cap-Sage-Cin spicy extra virgin olive oil for this recipe

Saved

Ingredients

40 mins

5 servings

6 ozPorcini Mushrooms
2 bunchWhite Beech Mushrooms
1beef trimmings and bones
1pink Himalayan salt
1fresh garlic cloves
1garlic powder
1crushed peppercorns
1flour
1sweet basil
1optional seasoned bread crumbs
4 cupwater
1Cap-Sage-Cin Spicy oil from semperfryllc.com

Saved

Steps

40 mins

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