Steak with Mushroom Sauce
Recipe type: Main Dish
- ½ ounce dried porcini mushrooms
- 2 cups boiling water
- 1½ teaspoons olive oil
- ⅓ cup thinly sliced shallots
- 4 ounces sliced cremini mushrooms
- 2 garlic cloves, minced
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup red wine
- 2 tablespoons flour
- 2 tablespoons fresh sage, chopped
- 1 tablespoon fresh thyme, chopped
- 6 beef tenderloin steaks
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- Place porcini mushrooms in a bowl and cover with boiling water. Let stand for 15 minutes, drain over a bowl, reserving liquid.
- Heat a large sauce pan over medium high heat. Add oil to pan.
- Saute shallots 1 minute stirring occasionally.
- Add cremini mushrooms to pan and saute until tender, about 3 minutes.
- Add garlic and saute for 30 seconds until garlic is fragrant, stirring frequently.
- Stir in porcini, ¼ teaspoon salt, ¼ teaspoon pepper and saute for 1 minute.
- Add wine to pan and bring to a boil.
- Cook about 3 minutes until liquid almost evaporates.
- Sprinkle 2 tablespoons flour over mixture and cook for 1 minute, stirring frequently.
- Gradually add the mushroom liquid, stirring constantly, and bring to a simmer.
- Cook 2 minutes or until the mixture has thickened
- Stir in herbs.
- Heat 1 tablespoon olive oil in a large skillet or grill pan over medium high heat.
- Season beef with 1 teaspoon salt and ½ teaspoon pepper.
- Add beef to pan and saute 4 minutes on each side for rare, or to your desired degree of doneness.
- Remove from pan and allow to stand for a few minutes before serving.