Steak With Creamy Chanterelle Sauce
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Chanterelle mushrooms. One of the most delectable of all mushrooms. It is described as having a fruity smell, similar to that of apricots, and a mildly peppery taste. Chanterelles have graced dinner plates as far back as the 1500’s, but it wasn’t until the 1700’s that they gained widespread recognition as a culinary delicacy in French cuisine. During the 18th century they were most commonly eaten among nobility. Fortunately they are widely accessible today and are harvested and enjoyed throughout many countries.
Chanterelle mushrooms twin beautifully with cream sauces. Here is a delicious cream sauce to serve with your favorite cut of steak.
Though the chanterelle season has just passed, they can still be found in stores. Get them now while you can! That said, dried chanterelles can be found any time and many argue are equally delicious. Some chefs even argue that reconstituted chanterelles have more depth of flavor. Either way, this is a sauce you won’t want to pass up!
Chanterelles are expensive, but they are very light and 6 oz. will give you all you need for this recipe.
This sauce also goes well with pork chops and chicken steaks.
Steak With Creamy Chanterelle Sauce
Ingredients
- 4 8 oz top sirloin, New York, or Rib eye steaks
- salt and pepper
- For the Creamy Chanterelle Sauce:
- 6 oz chanterelle mushrooms
- 1 tbs butter
- 2 tbs finely minced shallots
- 2 cloves garlic , minced
- 1/4 cup white wine
- 1 cup heavy cream
- 1/4 tsp dried thyme
- 1/2 tsp cracked black peppercorns
- 1 tsp chicken bouillon base
- fresh parsley for garnish
Instructions
- Carefully clean the mushrooms. Dry-fry them in a pan until most of the moisture from mushrooms is cooked out. Set aside.
- Melt the butter in the pan. Saute the shallots and garlic until tender, about 3 minutes. Add the remaining ingredients and the mushrooms and bring to a simmer. Reduce the heat to low and cook, covered, for 10 minutes, stirring occasionally. Remove the cover and continue to cook for another 5 minutes. Add more heavy cream for a thicker sauce, add more wine for a thinner sauce.
- Generously rub the steaks with salt and freshly ground black pepper. Prepare a grill or cast iron ribbed pan. Grill on both sides for 3-5 minutes, or until desired doneness is reached.Spoon the sauce over the steaks, garnish with chopped parsley, and serve immediately.
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
