Recipe for Mushroom Au Poivre Sauce


3 Tbsp olive oil
1 shallot, peeled, minced (about 2 Tbsp)
1 pkg (10 oz) Baby Bella Mushrooms, wiped clean, trimmed, quartered
1 tsp pepper
1/2 cup dry red wine or beef broth
2 cups Demi-Glace (usually found in prepared foods)

1. Heat oil in medium-size saucepan on MEDIUM-HIGH; add shallot and sweat (soften without browning) 2-3 min. Add mushrooms; cook, stirring until lightly browned, 2-3 min longer. Season with pepper.

2. Add wine or broth, stirring to loosen brown bits on bottom of pan. Simmer until reduced to half, 3-4 min. Add demi-glace; reduce heat to LOW and simmer, 2-3 min.

Serve over strip, tenderloin, or ribeye steaks
Suggested side: steamed baby veggies (such as zucchini or squash) tossed in olive oil & herbs

8 servings
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