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Bern's Steak House Shiitake Sauce Diane Recipe
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Bern's Steak House Shiitake Sauce Diane
4 tablespoons minced shallots
1 tablespoon and 1/2 teaspoon minced garlic, divided
2 cups Bordeaux wine
2 cups red-wine vinegar
4 ounces thinly sliced shiitake mushrooms
1 quart veal stock (beef can be substituted)
3 ounces Dijon mustard
3 ounces whole-grain mustard
2 teaspoons finely chopped tarragon
4 ounces whole butter
Salt and white pepper to taste
Place 3 tablespoons of the shallots and 1 tablespoon of the garlic
in medium saucepan. Place pan on medium heat and soften ingredients
for 3 to 5 minutes.
Add Bordeaux and bring to a boil, reducing quantity by half.
Next, add the red-wine vinegar; bring to a boil and reduce by half.
Add veal or beef stock and bring to a boil, reducing mixture by
In separate pan, saute shiitakes with remaining half-teaspoon of
garlic and tablespoon of shallots.
Saute mushrooms until all the liquid evaporates; set aside.
Add Dijon and whole-grain mustards to sauce. Bring to a boil and
reduce sauce by half.
Add shiitakes to sauce and reduce mixture to a thick consistency.
To finish sauce, add tarragon, butter, salt and pepper to taste.
Makes approximately 1 quart sauce, enough for 6 to 8 servings.
Source: Jeannie Pierola, executive chef, Bern's Steak House.
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