Mushroom Cream Sauce for Steaks
Aged to perfection, the 2006 Omaggio has reached its cruising altitude. The tannins have been tamed by time and the result is a bold flavored wine defined by an elegant structure created by the influence of Sangiovese. Always a great performer with food, this wine thrives with decadent cuts of beef.
Mushroom Cream Sauce
1 TB butter
2 shallots, finely diced
1 lb of wild mushrooms (sliced or cut into bite size pieces)
2 tsp Dijon mustard
¼ cup Brandy
1 TB Worcestershire
½ cup chicken stock
½ cup whipping cream
1 tsp thyme
2 tsp parsley
2 TB Crème Fraiche or sour cream
Sauté diced shallots in butter until soft and translucent. Add the mushrooms and cook until soft and all liquid is cooked off. Then add mustard, Worcestershire and thyme; stir until mixed evenly. Add brandy and chicken stock, and continue to cook until reduced by half. Add cream and reduce by half (the sauce will be thick and bubbly). Turn off the heat and let stand for one minute, then stir in parsley and Crème Fraiche. Season to taste with salt and pepper, then spoon over steaks of your choice - we recommend dry-aged rib eye.