For Pat
This is my favourite sauce to make for steak. Be careful when reducing it - you want a very thick sauce but the further you reduce it, the higher the likelihood the sauce will break (separate).
- 1 cup red wine
- 1 cup sliced mushrooms
- 2 rashers bacon, sliced into pieces
- 1 tablespoon butter
- ½ cup to 1 cup cream
- 2 tablespoons freshly grated parmesan
- salt & pepper to taste
Cook your well-seasoned steak to your taste. Once the steak is resting, add the bacon to the pan and saute until just starting to crispen. Deglaze the pan with a cup of good quality red wine and reduce the liquid to about 1/3. Then add the sliced mushrooms and saute in a good heaping tablespoon of butter until soft. Add about half a cup of cream and bring to a simmer, stirring. Taste, and add more wine or more cream if required. Once the cream is very reduced stir through ¼ of a cup of excellent parmesan and serve the sauce over the steak with a little extra parmesan to garnish and freshly ground pepper.