Wild Mushroom Ragout: Simmer selection of wild mushrooms in chicken stock. Add shallots, scallions, diced tomatoes, and wine of choice. Reduce to "au sec" or until there is almost no liquid remaining. Set aside.
Sun-dried Cranberry Bourbon Demi-glace: Soak cranberries in bourbon for 20 minutes. In saucepan, carefully add the cranberries and bourbon over low heat and flambe. When flames die down, add shallots and continue to simmer. Add veal demi-glace and simmer for a few minutes. Season, to taste. Hold warm until ready to serve.
Preheat a grill.
Grill flank steak over open flame to desired temperature. Be sure to slice steak against the grain on a slight bias. Fan out flank steak over wild mushroom ragout and top with sauce.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Edgar Knight