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Use more oil and/or butter if necessary. The goal is for the oil and butter to be in equal proportions.

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Category
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Sauce
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Chef
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Seth Horton
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Contributor
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Jeremiah
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Last Update
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5/25/2015 9:23:48 PM
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Prep Time
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45
min
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Cook Time
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20
min
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Serves
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2
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Ingredients
arrow_right Garlic, 4-5 Cloves arrow_right White Mushrooms, 5 Large arrow_right Shallot, 1 Large arrow_right Olive Oil, 1.5 Tbls arrow_right Butter, 1.5 Tbls arrow_right Beef Consume, 1 10.5 oz. Can arrow_right Full-Bodied Red Wine, 10.5 oz. (Not Dry; I Used A Malbec Temprenillo Blend) arrow_right Heavy Whipping Cream, 1/2 Cup (More If Needed) arrow_right Herbes De Provence, 1/2 Tbls (Could Substitute Italian Season Or Thyme) arrow_right Garlic Powder, 1/2 tsp
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Cooking Instructions
PREPARATION Slice thin the white mushrooms Slice garlic as thinly as possible Dice shallot COOKING Sautee garlic in olive oil. Before the garlic browns, sift out of oil and reserve. Add butter to the garlic infused olive oil. When melted, add shallot and mushrooms. Cook until mushrooms are soft, 5-10 minutes. Dice up cooked slices of garlic and add to pan. Turn heat to high and add beef consume and red wine. Reduce until you have half a cup of liquid. Turn heat to low and add heavy whipping cream (note: if you’ve used consume instead of beef broth, it might be a little too salty; in that case, add a little more cream until the flavor is right). Add herbes de provence, garlic powder, and pepper. Simmer until sauce thickens, 5-10 minutes. Taste and adjust flavorings as needed. SERVING Use sauce atop steaks.
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