by Executive Chef Paul Short of Madison College
From our 2018 Open House
Yield: 4 steaks
INGREDIENTS: Domaine du Sac Herb and Mushroom Sauce
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1 bottle Wollersheim Winery Domaine du Sac
1 cup Onion, diced
1 cup Carrot, thick slices, peeled
1 cup Leeks, thick slices
1 cup Shallots, sliced
1 cup Mushrooms, thin sliced
3 sprigs Thyme
2 Bay Leaves
½ tsp Black Peppercorns
3 large Garlic Cloves
1 quart Beef Stock
METHOD:
1. Combine above ingredients and reduce to a syrup.
2. Strain and hold for service.
INGREDIENTS: Seared Beef and Mushrooms
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4 – 8oz each New York Strip Steaks
Salt and Pepper to taste
2 cups Shiitake Mushrooms, sliced
2 Tblsp Butter
¼ cup Olive Oil
1 Tblsp Shallots, chopped
METHOD:
1. Heat cast iron pan to almost white hot. Season steaks with salt and pepper. Sear steaks in cast iron pan. Place seared steaks on to a sheet pan with a wire rack and place in a 400 degree oven. Cook to desired temperature. Pull from oven, let them rest..
2. In another sauté pan, heat butter and olive oil together, add shallots and mushrooms. Sauté the mushrooms and shallots together until the mushrooms have softened. Now add the Domaine du Sac wine reduction to the mushrooms. Mix together and serve over the steaks.
