Wild Mushroom Ragout:
- 1 1/2 pounds wild mushrooms (cremini, shiitake, and oyster)
- 6 cups chicken stock
- 4 tablespoons shallots
- 1 cup chopped scallions
- 1 cup diced tomatoes
- 1 cup wine (Chardonnay works well)
Sun-dried Cranberry Bourbon Demi-glace:
- 1 cup sun-dried cranberries
- 8 ounces bourbon
- 4 tablespoons diced shallots
- 4 cups veal demi-glace
- 2 (1 1/4 pound) flank steaks
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 professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.