Steak With Creamy Chanterelle Sauce
from https://www.daringgourmet.com/

Chanterelle mushrooms. One of the most delectable of all mushrooms. It is described as having a fruity smell, similar to that of apricots, and a mildly peppery taste. Chanterelles have graced dinner plates as far back as the 1500’s, but it wasn’t until the 1700’s that they gained widespread recognition as a culinary delicacy in French cuisine. During the 18th century they were most commonly eaten among nobility. Fortunately they are widely accessible today and are harvested and enjoyed throughout many countries.

Chanterelle mushrooms twin beautifully with cream sauces. Here is a delicious cream sauce to serve with your favorite cut of steak.

This sauce also goes well with pork chops and chicken steaks.

4 8oz top sirloin, New York, or Rib eye steaks
Salt and pepper
Sauce:
6 oz chanterelle mushrooms
1 tbs butter
2 tbs finely minced shallots
2 cloves garlic, minced
¼ cup white wine
1 cup heavy cream
¼ tsp dried thyme
½ tsp cracked black peppercorns
1 tsp chicken bouillon granules
Fresh parsley for garnish

Carefully clean the mushrooms. Dry-fry them in a pan until most of the moisture from mushrooms is cooked out. Set aside.

Melt the butter in the pan. Saute the shallots and garlic until tender, about 3 minutes. Add the remaining ingredients and the mushrooms and bring to a simmer. Reduce the heat to low and cook, covered, for 10 minutes, stirring occasionally. Remove the cover and continue to cook for another 5 minutes. Add more heavy cream for a thicker sauce, add more wine for a thinner sauce.

Generously rub the steaks with salt and freshly ground black pepper. Prepare a grill or cast iron ribbed pan. Grill on both sides for 3-5 minutes, or until desired doneness is reached.

Spoon the sauce over the steaks, garnish with chopped parsley, and serve immediately.

Serves: 4