Last night I made steaks with a wild mushroom sauce that my wife proclaimed "The best steak and sauce ever!!". Her's was a filet. Mine was a New York Strip, both with just salt and pepper. The sauce was made up of 2 tblsp butter, 2 tblsp minced shallots, 4 oz each baby portabellas, shitake, and white mushrooms sliced, 1 cup pinot noir wine, 1.5 oz Demi-Glace Gold from W/S, and 1/4 cup heavy cream. Melt butter in a sauce pan over medium heat, add shallots and saute until translucent, add mushrooms and cook until tender (5-10 minutes), remove mushrooms with a slotted spoon, add wine to sauce pan and boil until reduced by half, add the Demi-Glace Gold and whisk until dissolved, return mushrooms to the pan, add the heavy cream. Then just simmer another 5 minutes. This is an amazing sauce for any steak.
Two XL BGEs - So Happy!!!!