Saturday night we created our own steak house dinner. My husband makes the best steaks. He learned from the best because his dad cooks great steaks too. They always know exactly when to pull them from the grill but both will inevitably come in saying, "these are overdone." When we cut into them, they are always perfect. We jokingly call them both the "Sauce Men." Whether it's the natural au jus from the beef or a sauce they've put together on the side, they both like to spoon a little on top of the filet before serving. Tonight, we made a Barolo sauce. Here's the recipe:
Barolo Sauce:
- 1 tbsp olive oil
- 2 tbsp Worcestershire Sauce
- 4 tbsp butter
- 2 tbsp heavy cream
- 1/2 cup beef stock
- 1 cup Barolo wine or a full-bodied red wine
- 1 carton of sliced mushrooms
In a saucepan, add olive oil and Worcestershire Sauce and mushrooms. Saute over medium heat until mushrooms have absorbed liquid and start to reduce in size. Add beef stock and red wine and bring to a boil, stirring often. Reduce heat. Add butter and cream, stirring constantly for a minute or so while bringing sauce back to a boil. Reduce heat and let simmer while steaks are on the grill. Sauce will thicken and should be a deep burgundy color.
Let beef filets rest for 5 to 10 minutes after bringing them in from the grill. Spoon Barolo sauce with mushrooms over beef filets. Serve and enjoy!
We served the filets with baked sweet potatoes, sauteed broccolini and a classic blue cheese wedge salad.
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