| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
7 |
Servings |
INGREDIENTS
| 4 |
md |
Sized New York Strip Steaks |
| 2 |
tb |
Finely chopped shallots |
| 2 |
oz |
Butter (1/2 stick) |
| 1 |
lb |
Assorted wild mushrooms, sliced (portabello, morel, shitake, cremini, whatever is available) |
| 1/2 |
c |
Red Wine |
| 1 |
c |
Veal stock |
|
|
Salt and Pepper to taste |
INSTRUCTIONS
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 1/4 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
http://www.pcfastnet.com/~reluctg/ for more tips.
Posted to EAT-L Digest 27 Feb 97 by Reluctant Gourmet
<reluctg@PCFASTNET.COM> on Feb 28, 1997.
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