by Steven NJ Garlic December 17, 2019
This is a very tasty sauce for steak. It takes time and patience but it is well worth it. The last time I made this I used a Wagyu strip steak. Its extremely expensive but its once in a lifetime taste.
Ingredients
- Steak My favorite is fillet/tenderloin Cook to your likeness, either fry or grill. The last time I made this I used a Wagyu strip steak
For mushroom mixture
- Tablespoon of Olive oil
- 3 tablespoons butter
- ½ – ¾ cup mushrooms finely chopped Shitake, Portabella you’re your favorite
- 4 small shallots
- 4 oz red wine
- 1 teaspoon fresh thyme
- 3 cloves finely chopped garlic
- Salt and pepper
For Black Garlic port wine Sauce
- 4 oz port
- 4 oz red wine
- 4 oz heavy cream
- 2 small shallots
- 2 cloves finely chopped garlic
- Salt and pepper
To make the Black Garlic Port Wine Sauce
- Place Port and red wine in a saucepan
- Add shallots and black garlic
- Reduce sauce by ¾ an set aside
Black Garlic Mushroom Duxelle
- Heat oil and butter in a pan
- Saute shallots until tender
- Add mushrooms and black garlic
- Saute for 2 minutes
- Add Fresh Thyme
- Add Red wine
- Cook until liquid evaporates
- Season with salt and pepper and set aside
Cook steak to your likeness and set aside
To combine sauce and mushroom mixture
- Reheat the mushroom mixture
- Heat the sauce and add heavy cream and heat thoroughly
- Season with salt and pepper to taste
Place your steak on the plate and top with mushroom mixture and drizzle with the sauce.
Enjoy