Bern's Steakhouse Shiitake Sauce Diane

Bern's Steakhouse Restaurant Recipe

4 tablespoons minced shallots
1 tablespoon and 1/2 teaspoon minced garlic, divided
2 cups Bordeaux wine
2 cups red wine vinegar
4 ounces thinly sliced shiitake mushrooms
1 quart veal stock (beef can be substituted)
3 ounces Dijon mustard
3 ounces whole grain mustard
2 teaspoons finely chopped tarragon
4 ounces whole butter
salt and white pepper to taste

Place 3 tablespoons of the shallots and 1 tablespoon of the garlic in medium saucepan. Place pan on medium heat and soften ingredients for 3 to 5 minutes. Add the wine and bring to a boil, reducing quantity by half. Next, add the red wine vinegar; bring to a boil and reduce by half. Add veal or beef stock and bring to a boil, reducing mixture by one quarter.

In separate pan, saute the mushrooms with remaining half teaspoon of garlic and tablespoon of shallots. Saute the mushrooms until all the liquid evaporates; set aside.

Add the Dijon and whole grain mustards to sauce. Bring to a boil and reduce sauce by half.
Add shiitakes to sauce and reduce mixture to a thick consistency. To finish sauce, add tarragon, butter, salt and pepper to taste. Makes about 1 quart sauce, enough for 6 to 8 servings.

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