Steak with Wild Mushroom Sauce

4 medium sized New York Strip Steaks
2 Tbsp. finely chopped shallots
2 oz. butter (1/2 stick)
1 lb. assorted wild mushrooms, sliced (portabello, morel, shitake, cremini...whatever is available at the market)
1/2 cup Red Wine
3 oz Demi-Glace Gold Sauce*
1 cup Hot Water
Salt and Pepper to taste

*If you can't find Demi-Glace Gold, you can substitute 1 cup of homemade demi-glace or 2 cups of veal stock reduced by half and forget about the cup of hot water.

Prepare Steaks:
Preheat your grill until it’s really hot. Season the steaks with a little salt and pepper. The meat should be cooked approximately 3-4 minutes per side depending how you like your steaks. When done, slice the steaks into 1/4 inch strips, fan out on a warm plate and add your wild mushroom sauce.

Prepare Wild Mushroom Sauce:
Demi-Glace Gold Sauce comes with easy instructions, but here’s how I make it.

Melt butter in a saucepan and saute shallots until transparent, approximately 2-3 minutes.

Add red wine, preferably something you may be sipping while you are preparing this meal. Don’t use plain old cooking wine, big mistake. Add mushrooms and cook until tender and wine has reduced to an essence.

Add Demi-Glace Gold and stir (with a whisk if you have one) until dissolved.

Add hot water and simmer until the sauce has thickened, approximately 8-10 minutes. Salt and pepper to taste and serve over the steaks (and mashed potatoes).

Servings: 7-8