- 1 cup beef broth
- 6 tablespoons extra-virgin olive oil
- 1 pound chanterelle mushrooms, quartered if large
- Salt and freshly ground pepper
- 6 fresh or 3 dried bay leaves
- 3 medium shallots, minced
- 1 garlic clove, minced
- 1 thyme sprig
- 1 1/2 tablespoons Banyuls vinegar or other red wine vinegar
- 1 teaspoon Dijon mustard
- Two bone-in rib eye steaks (about 1 1/4 inches thick), at room temperature
How to make this recipe
Light a grill. In a small saucepan, boil the broth over high heat until reduced to 1/2 cup, 7 minutes. Remove from the heat.
In a large skillet, heat 2 tablespoons of the oil. Add the chanterelles, season with salt and pepper and cook over moderately high heat until the liquid they release has evaporated, about 4 minutes. Continue cooking, stirring, until the mushrooms begin to brown, about 5 minutes longer. Add the remaining 4 tablespoons of oil, the bay leaves, shallots, garlic and thyme and cook over low heat, stirring, until the mushrooms are tender, 7 minutes. Add the reduced beef broth and simmer for 1 minute. Remove from the heat and stir in the vinegar and mustard. Season with salt and pepper and remove from the heat.
Season the steaks generously with salt and pepper and grill over high heat until nicely browned and an instant-read thermometer inserted in the center registers 130° for medium-rare, about 6 minutes per side. Transfer the steaks to a cutting board and let rest for 10 minutes. Reheat the chanterelles and discard the bay leaves and thyme sprig. Thickly slice the steaks and serve with the mushrooms.
The chanterelles can be prepared 4 hours ahead and reheated.
Match this hearty cut of meat with a hefty Cabernet, such as one from Argentina.