In a large skillet, heat the olive oil on high heat, and saute the mushrooms, shallots, and garlic until softened and starting to brown. Deglaze the pan with the Worcestershire sauce, scraping up any browned bits from the bottom of the pan. Then add the veal jus or beef stock. Cook for 5 minutes and remove from the heat.
Serve on top of any steak.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Craig Hopson, Ritz Carlton, Philadelphia