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6 medium-large boneless steaks, your choice of cut, at room temp.
salt and pepper
1/4 cup butter
1 small onion, peeled and finely chopped
1/2 lb. Shiitake mushrooms, stems removed, in 1/4 inch slices
2 cloves garlic, minced
1 tsp. Chinese Five Spice mix
1/2 cup dry red wine
1 cup beef stock
1/4 cup Chinese plum sauce
1/2 cup heavy cream
1/2 tsp. grated (or minced) fresh ginger
1/4 cup thinly sliced scallions, for garnish
Prepare your grill; pat steaks dry with a paper towel, sprinkle with salt and pepper and set aside. Saute the onion and mushroom slices in butter in large saute pan over medium high flame. When mushrooms are fully cooked and lightly browned add garlic and five spice mix to pan. Saute one minute and add the wine. When wine has completely reduced add the stock and reduce again. Add the plum sauce and the cream to the pan; stir to blend. Simmer sauce over low flame a few minutes until somewhat thick. Turn off flame.
Grill steaks until desired doneness is reached (cooking time varies depending on thickness, density and beginning temperature of meat). When steaks are finished, place them on a platter, cover with foil and let them rest 2-3 minutes. Meanwhile, gently reheat sauce, add ginger, correct for salt and pepper. To serve, quickly slice steaks, fan them out onto each dinner plate and top with approx. 1/4 cup sauce. Sprinkle a few sliced scallions for garnish, add side dishes and serve immediately. Serves six.