Pinot Noir, Chanterelle, And Fresh Truffle Sauce Recipe - Cooking Index
Pinot Noir, Chanterelle, And Fresh Truffle Sauce Recipe - Cooking Index
This sauce is wonderful in very small quantities drizzled over a tenderloin steak that's been cooked until rare over a charcoal fire. By taking the small amount of time necessary to prepare this sauce, you can transform an ordinary steak dinner into an elegant gourmet experience.
Type: Vegetables| 1 | Shallot - minced fine | |
| 1 | Garlic clove - minced fine | |
| 8 oz | 227g | Fresh chanterelle mushrooms - cleaned, trimmed |
| 1 tablespoon | 15ml | Butter |
| 4 oz | 113g | Pinot Noir |
| 8 oz | 227g | Demi-glace |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1/2 oz | 14g | Black truffle |
Saute the shallots, the garlic, and the mushrooms in the butter. Add the wine and reduce the mixture to a syrupy consistency.
Add the demi-glace and simmer until the sauce has reached the correct consistency. It should be thickened without being gloppy.
Check for seasoning and add salt and pepper to taste. Garnish the finished sauce with the shaved black truffle.
This recipe yields ?? servings.
Source:
Earthy Delights at http://earthy.com
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