Mylegsbig said:
How much red wine? Just a couple splashes?
How should i cut the shallots? Minced? Sliced?
the steaks are 7oz's each, and 2 inches thick.
The mushrooms i can eyeball but a general estimation of how much shallots and red wine i need would be nice.
You'll need about 2 med. or 3 small shallots, minced. Do you have any beef or veal broth/stock on hand? It will temper the red wine and give your sauce more body. You probably need to start off with 1 c. of red wine and reduce that by half, but without stock you won't get that richness in flavor. Once you sear the steaks, transfer it to a different pan to finish in the oven. That way, you can finish your pan sauce while the steaks are cooking instead of after you remove them from the oven and the steaks are getting cold.
It's probably too late but, next time try one of the following two methods when making your sauces. For the second sauce, you can use the same pan that you seared the steaks. The first recipe is a sauce made without the fond, so more so if you grilled the steaks instead. The first sauce is more a reduction type sauce, the second sauce is a "quick" sauce that uses a roux as a thickener.
http://www.discusscooking.com/forums/f76/rosemary-and-port-wine-demi-glace-10715.html
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Wild Mushroom Sauce
Yield: 4-5 Servings
Ingredients:
1/2 cup finely chopped red onion
4 Tbsp. Unsalted Butter
1/2 cup thinly sliced fresh button mushrooms
1/2 cup thinly sliced fresh cremini mushrooms
1/2 cup thinly sliced fresh shiitake mushrooms
1/2 cup red wine
1 cup beef or veal stock
2 Tbsp. All purpose flour
2 tsp. fresh thyme
2 tsp. fresh oregano
1 tsp. fresh garlic, finely chopped
Kosher salt to taste
Freshly Ground Pepper
Method:
Melt the butter in a sauce pan on medium high heat, and saute the red onion and garlic until translucent, about 3-4 minutes. Add all mushrooms and 1 tsp. kosher salt, and sauté until tender, approx. 3-4 minutes. Stir in flour to form a roux, and cook until flour starts to brown. Whisk in the red wine and reduce for approx. 3-4 minutes. Add the stock, and the thyme and oregano, simmer for approx. 5-6 minutes until the sauce is thickened. Season to taste with the kosher salt and pepper.