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Morel Mushroom & Merlot Steak Sauce




Source of Recipe


My own


Recipe Introduction


I made this sauce to go with a dry aged rib eye steak that we had and Mike said that it was one of the best things he’d ever put in his mouth. There are NO exact measurements here – just by taste. Leftover sauce is delicious over toast and an egg.


List of Ingredients




1 pkg. dry morel mushrooms
1 c. Merlot
1 T. butter, divided
2 t. flour
2-3 T. meat glaze (recipe in the ‘Sauces’ section)
1 t. Penzey’s Bavarian seasoning
Salt and pepper


Recipe



Simmer the dried mushrooms in the Merlot for 20 minutes covered. Reserving the liquid, strain through a coffee filter. Cut the larger mushrooms in half lengthwise. Melt 2 t. butter in a small sauté pan over medium heat. Sauté the mushrooms for a couple of minutes and then sprinkle with the flour. Sauté a couple more minutes – until the flour is nutty smelling. Season with the Bavarian seasoning, a pinch of salt and a couple twists of the pepper mill. Deglaze the pan with the Merlot and cook down a couple of minutes until it is just slightly thinner than you want the finished sauce to be. Add the meat glaze and stir to combine. Keep warm and just before serving mount the sauce with the final tsp. of butter. Taste and adjust seasonings.