Need suggestions for a sauce
 

for dinner, have potatoes baking in heavy cream, garlic, nutmeg, will be finished with gruyere.

have a few shiitakes left over. deglaze with madeira, add mushrooms, veal stock and a bit of cream?

or something else?

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The potatoes will be sauced and cheesed?

If so, maybe coordinate both sauces to be white. Purée mushrooms, white wine, dairy and flour/roux/cornstarch as needed.

Just thinking that red and white sauces mixing on plate will be unattractive. Unless you will use TV trays . . .

John the potatoes are cooking in a bath of cream that will reduce down, shredded gruyere under the broiler to finish. No real sauce as the potatoes absorb a lot of the cream.

Serve the steak "Oscar" style. Top it with a few spears of steamed asparagus, some crab meat and some bearnaise sauce.

It's better than anything you can do with mushrooms, not that I don't like mushrooms.

JR

A good suggestion, thank you, but I'm retracting my thread. Just took a sip of a decanting 99 Spring Mountain reserve and I've decided to just go with steak, potatoes and wine for tonight. The porterhouse came in at 1.5 pounds so I'll have plenty left over to dress up later this week. Oscar sounds good for that.

celebrating a new stove.

So, whack off a piece for tonight and save the rest, uncooked, for later. Re-heating a properly cooked steak (I'll have mine just past rare, thanks) is a crime.

JR

Will do, but since I like my steak the same way, I've always had good fortune by leaving the leftovers out to get to room temp and then re-cook with a very hot pan to medium rare.

Sauce? Sauce? No sauce. a properly cooked piece of meat needs nothing. Maybe top it with some mushrooms sauteed in butter, white wine and garlic. But definitely no sauce.

that steak is a beauty!

pan sauce. deglaze with some beef stock and brandy..add some cream. salt pepper.

or deglaze with a tiny bit of the wine you are drinking, add some stock. salt pepper. shut off heat..add a handful of flat leaf parsley, and whisk in a pat of butter.

Do it like Lugers,

jus and butter

Scary man....

We just polished off a couple strips topped with carmelized sweet onions and gorgonzola.

I use nothing but beaver cream.

WTF is beaver cream?

JR

If you have to ask.....

xactly

My other standard sauce for steak is Grand Marnier, deglaze, flamble, cook down to glaze or add dairy/butter to thicken. But those steaks look so good, I agree sauce is superfluous.

Give me a minute or two of watching some porn and I'll give you a cream sauce you will never forget.

The beaver cream is served after the steaks are seared medium rare,with some cracked pepper and salt. This,along with a bottle of wine, a simple salad and great conversation,will stimulate the juices and result in a satisying end to the evening.

Now that I have had my two minutes and feel so much better....the sauce I promised is not much different than presented. For your sauce some DRIED TOMATOES added for steak is wondrful.

Usually a coupla Shallots chopped a coupla Mushrooms chopped, a nip of Garlic. salt & Pepper sauted in butter or olive oil. A bit of Marsala, Sweet or dry Sherry, Red or white wine or Brandy, a touch of beef or chicken stock. A touch of Chervil and a coupla tlb spoons of Heavy whipping Cream.

Than you can make additions as the meat requires..Dried Tomatoes, Dijon Mustard, Dried red Chili Flakes or some sour Cream all add a touch of panach to the sauce.

Tonight it was oven baked Pork Chops with a cream sauce, Corn on the Cob and a Salad. Apple for desert.

I invited a friend over, she got the tenderloin, I got the short loin. She wanted the shiitakes in butter. Steaks, potatoes and wine were phenomenal. Whole Foods has some good meat.

Came out more under medium rare than just over rare, but was excellent nonetheless.

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