Steak (or Chateaubraind) with Wild Mushroom Sauce
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INGREDIENTS 4 medium-sized New York Strip Steaks or 2 pounds beef tenderloin 2 tablespoons finely chopped shallots 1/2 stick butter 1 pound assorted wild mushrooms, sliced (portabello, morel, shitake, cremini, etc.) 1/2 cup red wine 3 ounces Demi-Glace Gold* 1 cup hot water Salt and pepper, to taste Preheat your grill until it's really hot. Season the steaks with a little salt and pepper. The meat should be cooked approximately 3 to 4 minutes per side, depending on how you like your steaks. When done, slice the steaks into 1/4-inch strips, fan out on a warm plate, and add the Wild Mushroom Sauce. WILD MUSHROOM SAUCE Melt butter in a sauce pan and sauté shallots until transparent, about 2 to 3 minutes. Add red wine, don't use 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 until dissolved. Add hot water and simmer until the sauce has thickened, about 8 to 10 minutes. Salt and pepper to taste and serve over the steaks. NOTE - *If you can't find Demi-Glace Gold, you can substitute 1 cup of homemade demi-glace or 2 cups veal stock reduced by half and forget about the cup of hot water.