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Pistolettes with mushroom wine sauce
This works with beef or game steaks.
16 oz steak (ribeye, filet or backstrap)
2 tbs butter
1 shallot, sliced
1 tbs garlic, minced
8 oz sliced baby portobello mushrooms
1 cup beef stock
1/2 cup red wine (I used chianti with good results)
cornstarch slurry (1/2 tsp cornstarch to 2 tsp cold water) (optional)
1 tsp butter (optional)
3-4 pistolettes, sliced open, buttered and toasted
In a skillet, melt butter over medium heat. Saute shallots until soft. Add garlic and cook just until fragrant. Add mushrooms and cook over medium heat for 5-8 minutes, until mushrooms are soft and the liquid has evaporated. Add beef stock and wine. Bring to a boil, then lower fire to a simmer. Let liquid reduce by half (about 15 minutes - perfect timing to heat a gas grill and cook the steak to medium rare). When liquid has reduced, you can thicken the sauce by whisking in the cornstarch slurry. When it's nice and thick, remove from the heat and stir in 1 tsp butter.
Slice steak thinly, arrange a few slices in each toasted pistolette. Add sauce and mushrooms. Serve immediately.