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I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.

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Wednesday, January 20, 2010


Steak is one of my top favorite food items to sit on my plate. Top it off with this wild mushroom cream sauce and your tongue will dance a little jig.

1 tablespoon olive oil
1 shallot, minced
1/2 cup brandy
2 cups beef stock
1/2 cup heavy cream
8oz. fresh wild mushrooms (such as chanterelle, morel or oysters or a combination-sliced)
salt and freshly ground pepper to taste
1 tablespoon butter
1 tablespoon olive oil
2 (8-ounce) sirloin steaks, 3/4-inch thick

Heat 1 tablespoon olive oil in a heavy skillet over medium heat. Add the shalot and saute 3 minutes. Remove the skillet from the heat. Add the brandy and ignite it with a match. Return the skillet to the heat when the flames subside. Add the beef stock, boil for 15 minutes or until reduced to about 1/2 cup, stirring occasionally. Add the cream and bring to a boil. Stir in the mushrooms and reduce the heat. Simmer for 20 minutes or until the mushrooms are fork tender, stirring occasionally. Season with salt and pepper.
Melt the butter with the remaining 1 tablespoon olive oil in a heavy skillet over high heat. Add the steaks. Cook for 2 minutes or until brown on both sides. Reduce heat. Cook for 3 minutes per side for medium-rare. remove steaks to serving plates and keep warm. Add the mushroom sauce to the skillet and simmer, scraping up browned bits. Spoon the sauce over the steaks. Serve with Ruffino Aziano.
Serves 2

RUFFINO AZIANO: A ruby red Tuscan wine with a vibrant and inviting aroma. The Sangiovese grapes in this Chianti Classico are characterized by notes of sweet violet, red berries and Morello cherries with slightly spicy undertones.

Ruffino is a leading Tuscan winery with 130 years of winemaking experience. Ruffino wines are easy to drink and an ideal match with Italian cuisine.

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