I had these lovely pieces of Kobe tri-tip steaks which I had thought about marinating and then grilling, but never got around to it. I got a sudden burst of energy right before dinner and decided to make this little sauce with some old mushrooms I had in the fridge. Once I had cut into them, they didn't look that great to just saute and eat, so I went the sauce route.
Because of the excellent marbling in the beef, Chris grills it a little longer to allow the fat to melt into the meat.
For the Mushroom Sauce:
1/2 lb button mushrooms, sliced
1 large shallot, finely minced
4 sage leaves, finely chopped
1 tbsp garlic rosemary mustard
1 tbsp brandy
1 cup cool beef stock
Saute shallots in 2 tbsp butter until softened, add mushrooms and continue to saute until softened. Add in mustard, brandy and sage leaves to let simmer for a minute or so. Place everything in a blender and add the cold beef stock and puree until liquified. Return sauce to a small sauce pan and lightly boil for a few more minutes. Using the mushrooms saves you from having to use cream to thicken or give it more body.
I harvested the rest of my shelling peas today. As I shelled the peas I thought of the gentleman that had tried to talk Chris into starting up a mushy pea business in the States. He might have been a few pints in at the time, the gentleman, not Chris, though Chris may have been as well. This was back when my sister was living in the UK and we were visiting. Their neighborhood pub, The Rising Sun, would serve fish and chips on Friday nights. That piece of fish was the best fish and chips I had ever seen. It was one whole filet of cod, fried up so that it curled up on each end. They served their fish and chips with mushy peas. I didn't have the fish and chips that night, having already eaten, and the next time we were back, they had stopped serving it. It is one of my eating regrets in life. Perhaps it is better in my mind than it would have ever been had I actually eaten it. I kind of hope so lest I missed such a wonderful thing.
For my peas, I simply blanched them for 2 minutes, and shocked them in cold water, then rewarmed them with a little salt and butter. Absolutely delish!
I also harvested some of my potatoes today. With the Pontiac Reds, I simply peeled, boiled and mashed them adding again butter and heavy cream. What could go wrong? Nothing!