A showstopper for sure, this recipe uses sweet vermouth, red wine, and meaty mushrooms to underline the richness of strip steak.
Steak with Mushroom Sauce
Zwilling
4
10 minutes
25 minutes
American
Entrées
Yes, you can buy demi-glace from a specialty store, but you can also make it yourself. If you're already going to the trouble of making a mushroom sauce, you should make the glace, too.
Ingredients
4 strip steaks
10 oz mixed mushrooms, your choice
3 tbsp butter
2 shallots
⅓ cup sweet vermouth
1 cup demi-glâce
Salt and pepper, to taste
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- 1 cup quality beef stock or bone broth
- 1 cup red wine (Cabernet or Merlot)
- 2 tbsp butter (cold, cubed)
- 1 shallot, finely minced
- 1 clove garlic, minced
1 tsp fresh thyme (or 1/2 tsp dried)
Salt and pepper, to taste
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Frying Pan
Directions
Prep Your Veg: Slice the mushrooms ¼” thick. Thinly slice the shallots. Melt 2 tablespoons of butter in a sauté pan. Add the shallots and cook until translucent. Add the mushrooms. Sprinkle with salt. Cook until the water is evaporated, and the mushrooms become lightly golden. Remove from heat and set aside.
Heat a frying pan over high heat. Once hot, reduce the temperature to medium high. Season the steaks on both sides with salt and pepper.
Cook the Steaks: Place the steaks in the pan pressing firmly. Allow the steaks to cook until they are evenly browned and release easily on their own. Turn over and continue to cook for an additional 3-5 minutes or until desired doneness is achieved. Remove the steaks to a cutting board to rest.
Make the Sauce: Pour in the red wine, scraping up the browned bits (fond) from the bottom of the pan. Simmer until the wine is reduced by half.
Add the beef stock. Bring to a boil, then reduce heat and simmer until the liquid is reduced by half again and coats the back of a spoon.
Remove from heat. Whisk in the cold butter until melted and glossy. Add thyme, season with salt and pepper to taste, and scrape it out of the pan into a small bowl. Set aside.
Finish It Up: In the now-empty, still-hot pan, add the vermouth. Add the demi-glâce back in. Bring to a simmer and add the mushrooms. Season with salt and pepper.
Serve the sauce over the steaks.