Hey guys. Going to make a couple of kobe strips tonight, and want to use my new deglazing technique
Here is what i have so far for the reduction/sauce
I also would like to add a fresh herb to this sauce.
What would be a good herb for this?
I'm serving these steaks with new potatoes roasted with rosemary and olive oil.
oh, a key question -
At what point should i add these sliced mushrooms to this sauce?
If i didn't have the mushrooms, i would do it in this order.
First throw shallots into hot pan, let them get aromatic. then toss in garlic, let it get a little aromatic. then i would throw in the red wine and scrape up the fond. then i would add beef stock give it a good stir and let it reduce.
Where do the shrooms fit in all of this?