If you want to take your steaks up a notch, this liquid gold is for you! This recipe is made with everything that pairs well with steaks: mushrooms, garlic, red wine, and cream. Mushroom Demi is easily made ahead and reheats beautifully. It even freezes well. We use any of our favorite mushrooms from cremini, to portabella, king trumpet, and exotic varieties. Try placing a medium rare filet mignon on a large crusty crouton and lather with mushroom demi glace!
- 14 Tablespoon unsalted butter ( divided, 2 & 12)
- 4 Tablespoon minced garlic
- 1/2 Cup dry red wine
- 1/2 Cup Cognac
- 3 Cup reconstituted store-bought veal demi-glace
- 2 Teaspoon Dijon mustard
- 2 Teaspoon Worcestershire
- 2 Teaspoon tomato paste
- 1 1/3 Cup heavy cream
- 20 Ounces white or cremini mushroom, stemmed and sliced (about 6 cups)
- In a saucepan over medium heat, melt 2 tablespoon of butter. Add the garlic and cook, stirring frequently, for 2-3 minutes, or until softened. Add the wine and Cognac. Raise the heat to medium- high and simmer, uncovered, for 8-10 minutes, or until most of the liquid has evaporated. Add the demi-glace, mustard, Worcestershire, and tomato paste. Bring to a simmer over medium heat and add the cream. Return to a boil and reduce the sauce, whisking often, for about 15 minutes, or until the sauce thickens to a creamy consistency and deepens in color.
- In a large saute pan, melt the remaining 12 tablespoons of butter over medium-high heat.Add the mushrooms and saute for about 5 minutes, or until mushrooms begin to release their moisture and start to soften. We like contiune until mushrooms become golden.
- Stir the sauce into the mushrooms and heat over low heat until gently simmering. Let the sauce simmer over low heat for 12-15 minutes, until reduced to about 6 cups and slightly thickened. Cover and keep warm over very low heat until ready to serve.
- To serve, ladle mushroom demi-glace over steak. Voila!
Wine Recommendation: Merlot or Pinot Noir
Article Provided By: Allison Thomas