Grilled New York Steak with Mushroom Sauce

Fortunately or unfortunately depending on how you look at it, whenever the big guy and I are under the weather our appetites remain unaffected. In fact, it's got to take something major to keep us out of the kitchen and teamwork prevails as always. The grill master did most of the cooking this weekend because he felt better moving around and yours truly was better off her feet  - just imagine suffering from motion sickness when your size 9's are firmly planted on the ground and the movement you're experiencing is all in your head. Uh huh.

Last night we shoved a couple of Russet potatoes into the oven and the big guy grilled up gorgeous New York steaks while I came up with a mushroom sauce to go on top. There's nothing like a quick pan sauce to change something ordinary into the extraordinary, although believe me there's absolutely nothing ordinary about the way the big guy cooks a steak - they're perfect every time!

This mushroom sauce is great with almost any meat and by substituting white wine or dry white vermouth for the red and switching out chicken stock for the consomme, you can make a great poultry accompaniment too.

Red Wine Mushroom Sauce (an original JBug Recipe)

1 tablespoon butter

1/3 cup sliced shallots

2 large cloves of garlic, minced

4 ounces button mushrooms, sliced

1/4 teaspoon thyme

1/4 teaspoon dried sage

Salt and coarse ground black pepper taste

1/2 cup dry red wine

2/3 cup canned beef consommé (undiluted)

1 tablespoon Wondra flour (or other instand blending flour)

2 Tablespoons half and half (optional)

Melt butter over medium heat in a sauté pan. Add shallots and garlic. Cook until shallots are softened (about 3 to 4 minutes). Add mushrooms, thyme, sage and black pepper. Cook until mushrooms have released their liquid and are beginning to brown. Add red wine and cook until wine is almost completely evaporated – stirring constantly. Mix Wondra flour into beef consommé and add to pan. Cook until sauce is thickened and mixture is simmering. Lower heat and stir in half and half. Taste for seasoning and add salt as required. Serve.

 

Comments

[Nanan]

Glad to see you moving around and eating, at least - and posting! Those are positive signs of improvement!!! That meal looks mighty fine to me! Keep on healing!

[June]

Thanks Lea. The big guy's feeling much better and so am I.

[Nancy]

I'm anxious to try this recipe. For those of us in Canada, is Wondra flour something we can duplicate?

[pam]

Jeez! That is your under-the-weather-feeling meal!!

[June]

Nancy - Howdy Calgary. How the heck are ya? Wondra is the equivalent of Robin Hood Instant Blending but of course you can always substitute regular flour and a whisk (and a lot of extra effort). I've just starting using the "instant blending" stuff and it makes smooth sauces or gravies almost a given.

Pam - Yup! Isn't that disgusting? Saturday night the big guy grilled the most perfect chicken!

[Big Guy]

Pam,

The one thing about us is that "Under the Weather" very rarely if ever means we don't want to eat. :-)