Steak in Chanterelle Sauce
Description
Chanterelle mushrooms can be expensive, but they make a wonderfully delicious sauce for your favorite steaks. They have a fruity smell and a peppery taste that will go equally well on chicken or pork dishes as well.
Ingredients
4- 8 oz. top sirloin, New York, or Rib eye steaks
salt and pepper
Sauce:
6 oz. chanterelle mushrooms, fresh or dried and reconstituted
1 T. butter
2 T. finely minced shallots
2-3 cloves garlic, minced
1/4 c. white wine
1 c. heavy cream plus more for thicker sauce, if desired
1/4 t. dried thyme
1/2 t. cracked black peppercorns
1 t. chicken bouillon granules
fresh parsley, for garnish
Directions
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Carefully clean the mushrooms with a paper towel.
Fry them in a pan until most of the moisture from mushrooms is cooked out. Set aside.
Melt butter in the pan; saute the shallots and garlic until tender, about 3 minutes. Add remaining ingredients and mushrooms; bring to a simmer. Reduce heat and cook, covered, for 15 minutes, stirring occasionally. Remove the cover; continue to cook for another 5 minutes. Add more heavy cream for a thicker sauce, add more wine for a thinner sauce.
Generously rub steaks with salt and freshly ground black pepper. Prepare a grill or cast iron ribbed pan. Grill on both sides 3-5 minutes, or until desired doneness is reached.
Spoon sauce over steaks, garnish with chopped parsley, and serve immediately.