Pinot Noir, Chanterelle, and Fresh Truffle Sauce

This sauce is wonderful in very small quantities drizzled over a tenderloin steak that's been cooked until rare over a charcoal fire. By taking the small amount of time necessary to prepare this sauce, you can transform an ordinary steak dinner into an elegant gourmet experience.

Ingredients:

1 shallot, minced fine
1 clove garlic, minced fine
8 ounces fresh Chanterelle mushrooms, cleaned and trimmed
1 tablespoon butter
4 ounces Pinot Noir
8 ounces veal demi-glace
Sea salt & freshly ground Black Pepper to taste
1/2 ounce black fresh truffles

Preparation:

Sauté the shallots, the garlic, and the mushrooms in the butter. Add the wine and reduce the mixture to a syrupy consistency.
Add the demi-glace and simmer until the sauce has reached the correct consistency. It should be thickened without being gloppy.
Check for seasoning and add salt and pepper to taste.Garnish the finished sauce with the shaved black truffle.

Directions:
This sauce is wonderful in very small quantities drizzled over a tenderloin steak that's been cooked until rare over a charcoal fire. By taking the small amount of time necessary to prepare this sauce, you can transform an ordinary steak dinner into an elegant gourmet experience.

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Pinot Noir, Chanterelle, and Fresh Truffle Sauce

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