Active Time
40 MIN
Total Time
1 HR
Yield
Serves : 4

How to Make It

Step 1    

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.

Step 2    

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.

Step 3    

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.

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