Grilled Wagyu Flank Steak Over Wild Mushroom Ragout In Sun-Dried Cranberry Bourbon Demi-Glace
Serves: 6
Cody DuBuque
1 January 1970
Based on User reviews:
53
Spice
51
Sweetness
54
Sourness
45
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
6 cups
Chicken Stock4 tbsps
Shallot (diced)1 cup
Scallions (chopped)1 cup
Tomatoes (diced)1 cup
Dried Cranberry (sun-)230 g
Bourbon570 g
Steak (flank)Directions:
1
Wild Mushroom Ragout: Simmer selection of wild mushrooms in chicken stock
2
Add shallots, scallions, diced tomatoes, and wine of choice
3
Reduce to "au sec" or until there is almost no liquid remaining
4
Set aside
5
Sun-dried Cranberry Bourbon Demi-glace: Soak cranberries in bourbon for 20 minutes
6
In saucepan, carefully add the cranberries and bourbon over low heat and flambe
7
When flames die down, add shallots and continue to simmer
8
Add veal demi-glace and simmer for a few minutes
9
Season, to taste
10
Hold warm until ready to serve
11
Preheat a grill
12
Grill flank steak over open flame to desired temperature
13
Be sure to slice steak against the grain on a slight bias
14
Fan out flank steak over wild mushroom ragout and top with sauce