Trim off any excess fat/meat scraps from your steak.
Use a grinder/meat processor to break down the scraps.
Thoroughly brown the meat before adding the onions and mushrooms.
Add your onions and mushrooms. Cook them down till the onions are browned and near caramelized.
once they've reached this dark brown color, deglaze the pan with the wine and chicken stock.
Wrap up your herbs in some string and toss in till the liquid has reduced by half.
Pour everything into a fine mesh strainer, catching the liquid in another vessel. Press out as much as you can and return the liquid to the skillet.
Reduce by half once more (or until the spoon leave a trail behind it). Toss in a pat of butter and whisk until melted and thoroughly emulsified.
Pour over your favorite steak and enjoy! For more info like this, visit my site at frommeat2roux.com
- 1.0 heavy bottom skillet
- 1.0 food processor/meat grinder
- 1.0 fine mesh strainer
- trimmed meat/fat scraps from steak
- 0.0 medium sweet onion or one shallot
- 4.0 minced crimini mushrooms
- 1.0 sprig of thyme
- 1.0 bay leaf
- 0.0c chicken stock
- 0.0c good red wine (cab is ideal)
- 1.0 pat of butter (or substitute)
- 1.0Tbsp olive oil
- salt and pepper to taste