Recipes from Local Restaurant Chefs

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Zinfandel Black Trumpet Mushroom Steak Sauce
from Todd Fisher, Former Chef & Owner of Hullaballoo Restaurant Salinas, California
Ingredients:
1/2 cup Trumpet Mushrooms 2 Tbs. Sherry Vinegar
1 Tbs. Olive Oil 2 Tbs. Minced Thyme
1 cup Zinfandel 2 Shallots (chopped)
1 cup Veal Demi Glace' 6 Anchovies
1 cup Chicken Stock 1 Tsp. Green Peppercorns
Preparation:
  • In medium pot, saute Trumpet Mushrooms for 6 minutes in 1 tablespoon olive oil.
  • Add remaining ingredients and bring to a boil. Simmer 20 minutes, until reduced by half.
  • Season with salt and cracked black pepper.
  • In blender, place half pound butter and add hot stock and puree until smooth and creamy.
  • When ready to serve, finish with a couple of dribbles of raw brandy, and serve around, over, under, or on the side of your steak, your choice, just know you'll never want to go back to your simple bottled steak sauce again.
  • Remember this sauce when serving veal, venison, lamb and even some of your richer poultry like Guinea Fowl or pheasant.  Enjoy!

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