Mushroom Steak Diane

Johnny's Italian Steakhouse Recipe

2 (4 oz.) beef tenderlion medallions
6 ounces roasted garlic mashed potatoes
3 pieces grilled asparagus
3 fluid ounces shitake mushroom sauce

Shitake Mushroom Sauce
1 teaspoon garlic, chopped
1 tablespoon red onion, small dice
1 ounce shitake mushrooms
1 tablespoon Dijon mustard
1 wedge lemon juice
1 fluid ounces brandy
3 dashes Worcestershire sauce
4 fluid ounce cream reduction

Clean shitake mushrooms well before using - trim steams and tear larger caps into smaller pieces if neccessary. Sear medallions as per Deurgo. Remove. Saute onions, garlic and mushrooms - be careful not to burn garlic. Deglaze with brandy and lemon. Add cream and worcestershire sauce Reduce.

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