Steak With Chanterelle Cream Sauce
This wonderfully rich and creamy chanterelle sauce also pairs beautifully with chicken and pork.
Ingredients
- 4 top sirloin, New York, or rib eye steaks , about 8 ounces each (can substitute chicken or pork)
- salt and pepper
- For the Chanterelle Cream Sauce:
- 6 oz chanterelle mushrooms (preferably fresh but can use dry and reconstitute them: soak for 30 minutes then thoroughly drain)
- 1 tbs butter
- 2 tbs finely minced shallots
- 2 cloves garlic , minced
- 1/4 cup dry white wine (e.g. Sauvignon Blanc or Chardonnay)
- 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 5 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.
Nutrition
Calories: 552kcalCarbohydrates: 7gProtein: 53gFat: 33gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 208mgSodium: 290mgPotassium: 1122mgFiber: 2gSugar: 3gVitamin A: 968IUVitamin C: 1mgCalcium: 107mgIron: 5mg
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