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  Mushroom sauce for steak web posted July 30, 2007 Ingredients: 2 tablespoons vegetable oil 1 tablespoon salted butter 1/4 cup all-purpose flour 2-1/2 cups beef broth 1/2 cup dry white wine (water can be substituted but not recommended) 12 ounces white mushrooms (washed and cleaned) 1 teaspoon dried rosemary leaves, crumbled 1 teaspoon sea salt 1 fresh ground black pepper In a large skillet heat the oil over medium-high heat until active. After warming add butter (removing pan from heat source) and allow melting then returning to heat and adding flour by briskly stirring until reaching a light brown color. This should take about 3 minutes. Slowly mix in the broth, wine, and mushrooms (I prefer cutting them in half from top down but you can slice into thin strips), rosemary, salt, and pepper. Reduce heat to medium low and simmer for 12 minutes (sliced mushrooms) to 15 minutes (halved mushrooms), stirring occasionally until thickened. Spoon over filet mignon or other choice cuts of beef. Measurements based on four to six steaks or tenderloin between three to five pounds. WARNING: Do not allow this sauce to remain unattended at any point during cooking. It is best to place the pan alternately over and removing from heat source during the cooking to avoid scorching. For
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Edgefield County Chamber of Commerce New Link Below Information and Activities -----  Parting Shots A new book by Columnist Carl Langley  JAM Straight Customs  Featured Dining  La Cantina   '08 Debate Get involved NOTICE: We still need recipes for Cooking Section WEBNEWS – Send in your favorite or favorites. There is no limit to the number of recipes you can send in. With the Editor’s wife being the driving force behind her own personal section, help her create an exchange of local favorites, home cooking, grilling, sauces, and deserts! Send in your submissions here. |