Don't let the list scare you off! This is a fabulous alternative to steak au poivre. We were looking for a Ragout of Wild Mushrooms in Puff Pastry as served by Cole's Chop House in Napa. We took this recipe and used it as a base, then we tweeked it to a Napa standard(i.e. we reduced about 400 ml of BV Coastal Estates Zinfandel to a loose glace). Shallot is so underated, but here they really shine through. For our mushroom selections we used some fresh choices, Oyster and Portobello. Then we added dried mushrooms, Morel and Chanterelle. I think the added reduction really punched up the favors... there's nothing subtile here! Serve this in a puff pastry cup along side a robustly seasoned (Montreal spices) rib eye steak.
Was this review helpful?
14 users found this review helpful
Don't let the list scare you off! This is a fabulous alternative to steak au poivre. We were...