Steak Three Ways

BOURGUIGNON TRUFFLE SAUCE

• 1 T. butter
• 1 T. garlic, minced
• 3 T. shallots, minced
• 1 t. dried thyme leaves or 1 T. fresh chopped
• 14 oz. beef stock
• ½ c. Pinot Noir
• 2 t. cornstarch mixed with 2 T. red wine
• 1 ½ oz. black truffle shavings with oil
• Salt and black pepper

**DIRECTIONS**

Melt butter over medium heat in a small saucepan. Add garlic and shallots and cook, stirring until soft, 4-6 minutes. Add thyme, beef stock and Pinot Noir and simmer until reduce by half, about 30 minutes. Add cornstarch mixture and simmer for 2 minutes and remove from heat. Sauce should be slightly thickened. Add stock or wine if too thick. Fold in truffles with any oil and salt and black pepper to taste.

Let steak rest for 10-15 minutes and serve on 4 individual plates with sauce and chives on top and buttery mashed potatoes alongside.

FENNEL-BASIL BUTTER SAUCE

• 1 T. olive oil
• 1/2 t. salt (kosher if available)
• 1/2 t. fresh, coarse ground black pepper
• 1 t. fennel seeds
• 1/3 c. red wine
• 4 T. butter
• 2 T. fresh basil, chopped

**DIRECTIONS**

In small saucepan, mix fennel seeds with wine. Bring to a boil and reduce to 2 T. Remove from heat and immediately stir in the butter until melted, then add the basil. Season to taste with salt and pepper. Pour at once on meat.

MISO STEAK SAUCE

• 3 T. White miso.
• 2 T soy sauce.
• 2 T. seasoned rice vinegar .
• 1 T. garlic, minced.
• 1 T. fresh ginger, peeled and minced.
• 2 T. Pinot Noir (dry red wine) .
• 1 T. lime juice.
• 1 t. sesame oil.
• 2 T. butter.
• 3 T. Cilantro, chopped coarse.
• 2 T. Green onion, cut into small rounds.

**DIRECTIONS**

Mix all ingredients together in a small saucepan except for cilantro and green onion. When meat is cooked and ready to serve, stir sauce over low heat just until butter melts. Add cilantro and green onion and pour over sliced steak or chicken.