Piedmontese Bavette Steak With Chanterelle Mushroom Pan Sauce Recipes

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PIEDMONTESE BAVETTE STEAK WITH CHANTERELLE MUSHROOM PAN SAUCE



Piedmontese Bavette Steak with Chanterelle Mushroom Pan Sauce image

The preparation is simple, saute a steak and make a quick pan sauce.

Provided by Alan Bergo

Number Of Ingredients 10

1 lb Piedmontese bavette steak
3 ounces mixed hedgehog (golden chanterelle, cinnabar chanterelle, black trumpet, and yellowfoot chanterelle mushrooms)
2 tablespoons lard or high smoke point oil
2 tablespoons unsalted butter
1 tablespoon shallot (diced ¼ inch)
Kosher salt and fresh ground black pepper (to taste)
½ teaspoon chopped fresh thyme
1 cup strong beef stock (preferably homemade)
2 tablespoons cognac
½ teaspoon champagne vinegar (or more to taste)

Steps:

  • Open the windows and turn a fan on in your kitchen to avoid setting off smoke alarms.
  • Heat the lard or oil in a wide saute pan, such as a 10 inch on medium-high heat. Season the bavette steak liberally with salt and pepper, then sear until medium-medium rare, turning only once. (I like this steak cooked a little more than medium rare since it makes it more tender). Make sure not to allow the drippings in the pan to burn while you're searing the steak, since it will be the basis of the sauce.
  • Remove the steak from the pan and allow to rest in a warm place like an oven on the "warm" setting, put the steak on a plate in order to catch the juices that come out, you will add them to your pan sauce.
  • Add the butter and chanterelles to the pan, and cook for 4-5 minutes, stirring occasionally until lightly browned. Add the shallots and thyme to the pan and cook for 2 minutes more. Deglaze the pan with the cognac and cook down until thick and syrupy and the pan is almost dry. Add the beef stock and vinegar to the pan and reduce by half, then remove the pan from the heat and whisk in the butter and the juices the steak has given off. The sauce should be slightly thick, and should coat the back of a spoon. Double check the seasoning, adjust as needed, and keep warm. If the sauce is too loose, put it back on the heat for a moment or two and whisk until thickened to your liking.
  • To plate the dish, remove the steak from it's resting place, then slice against the grain into ½ inch slices. Arrange half of the steak on each of two pre-heated dinner plates, top with the mushrooms and spoon the sauce attractively over each portion.

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