Steak With Creamy Chanterelle Sauce Recipe
8oz top sirloin, New York, or Rib eye steaks
oz chanterelle mushrooms
tbs finely minced shallots
cloves garlic, minced
cup white wine
cup heavy cream
tsp dried thyme
tsp cracked black peppercorns
tsp chicken bouillon granules
parsley for garnish
clean the mushrooms. Dry-fry them in a pan until most of the moisture
from mushrooms is cooked out. Set aside.
the butter in the pan. Saute the shallots and garlic until tender,
about 3 minutes. Add the remaining ingredients and the mushrooms and
bring to a simmer. Reduce the heat to low and cook, covered, for 10
minutes, stirring occasionally. Remove the cover and continue to cook
for another 5 minutes. Add more heavy cream for a thicker sauce, add
more wine for a thinner sauce.
rub the steaks with salt and freshly ground black pepper. Prepare a
grill or cast iron ribbed pan. Grill on both sides for 3-5 minutes, or
until desired doneness is reached.
the sauce over the steaks, garnish with chopped parsley, and serve