I love a good piece of steak. I always thought I’d share my pride blue cheese steak sauce with you one day, but this one just jumped the queue. Remember my recent bliss in this special coq au vin? This steak sauce is practically the essence of this coq au vin. Add it to a piece of succulent tender steak, “Aaaaaaaaah~”.
- 1 large onion diced
- 4 clove of garlics, finely chopped
- 1 large carrot cut into large rounds
- 500ml chicken stock
- 200ml strong red wine
- 200g mushrooms, sliced
- Put a knob of butter in a heavy bottomed pot and melt it over medium heat.
- Add diced onions and garlics and cook until translucent and just beginning to brown.
- Add carrots and give it a stir then add the chicken stock and bring to boil.
- Boil on medium heat until carrots are soft.
- Pick the carrot pieces out, cool a little, then puree.
- Add a little butter to a frying pan and brown the mushrooms briefly.
- Add carrot puree, mushrooms, and red wine back to the sauce in the pot and let it simmer and reduce to the thickness you desire.
- Taste and see if it needs a little salt or pepper to your preference.
- Spoon over steaks grilled to your preferred doneness and devour!
Kiwi Bird approved of this sauce so much, once he finished his steak, he picked up the pot of unfinished sauce and finished it off with a spoon!
*Note: for our dinner in the photograph above, I served our steaks with grilled Portobello mushrooms topped with thin slices of parmesan, sliced potatoes quickly boiled then grilled, an egg cooked sunny-side-up (perhaps a little unusual, but I love it with steak since childhood), all smothered in this special sauce.