Tag Archives: shallot

Call It Whatever You Want, It’s Delicious Sauce

Lately there have been a lot of things worth celebrating in our house and we’ve just been so busy that we haven’t had the chance. Last night I made the chance and decided to surprise the boyfriend with some awesome top sirloin steaks (that he got to cook, which he was happy about) and some mashed potatoes, green beans, and some friggin’ delicious sauce. I literally wanted to lick my plate but I ate so much that I just didn’t have the room. The green beans were the easy part, I just put some kosher salt on them and sauteed them with a little olive oil and thyme for a few minutes so they were crispy. Everyone likes mashed potatoes their own way (and as you can see we like them dirty which most people don’t) so I’m not gonna tell you how to make those, and the boyfriend pan seared the steak which is easy enough so I’m not going to bore you with the details of that. What I will share with you is the recipe for the sauce. And if you still have room after you eat whatever you put it on, go ahead and lick your plate, I won’t judge.

Cabernet Sauvignon Mushroom Sauce

Ingredients:

  • 1/2 Pound Mushrooms (use whatever you like, I just used the rest of the pound I bought when I made the alfredo)
  • 2 Cups Cabernet Sauvignon
  •  1 Small Shallot
  • 1/2 Pint Heavy cream
  • 1/4 Cup Beef broth
  • 2 Tbsp Butter
  • 1 Clove Garlic
  • Dash Rosemary
  • Pinch of flour

Directions:

  1. In small sauce pan melt 2 Tbsp butter. Saute mushrooms over medium heat until soft. Add garlic and shallot and cook until slightly browned. Add rosemary.
  2. Reduce heat and add wine. Let the alcohol cook out of the wine. You will be able to tell when this is happening because it will produce a lot of steam and smell like a drunk.
  3. Slowly mix in heavy cream and beef broth. When completely combined turn heat up to med/high and bring to a rapid boil for 2 minutes. Keep mixing the whole time so you don’t burn the cream in the sauce.
  4. Reduce heat back to low and add flour. Allow to simmer for about three or four minutes. Bring back to a rapid boil for 2 minutes. Reduce heat and allow to simmer for a few more minutes and then serve immediately.

This was incredible over the steaks and potatoes but I can definitely see it going over chicken as well. I don’t know how well it would go with pork but if someone wants to try it please let me know. Actually, if you try it in general let me know. Who doesn’t love feedback? Also if you really want my recipe for dirty mashed potatoes (and it’s a tasty one) just shoot me an email and I would be more than happy to give it to you!

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Rosemary Merlot and Shallot Beef Stew

With all the updating I’ve been doing trying to get my cruise pictures on here I haven’t been able to tell y’all some of the most exciting news I’ve gotten all year! I applied, and got accepted, into Johnson and Wale’s Culinary School here in Charlotte!!! I was afraid I wasn’t going to get in thanks to a not so impressive college and high school track record but I guess they saw I’ve had a few years to reconsider my options and they’re giving me a chance! I am over the moon excited about it and to celebrate I’ve been practicing my cooking skills, not that I need much practice though since my boyfriend says he’s about 80% sure I could make mud taste good. Today I decided to surprise him with a cold weather favorite, my spin on beef stew. He was in charge of surprising me with desert which I told him to make sure it was chocolate and gooey, I guess his mud comment got in my head. Anyways, click through for a not so traditional beef stew! Continue reading

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