This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

 

Grilled Beef with Garlicky Shiitake Beurre Blanc

4 beef filets or steak of choice, grilled to preferred temperature

 

 

 

Garlicky Shiitakes:

1 tablespoon canola oil
1 pound shiitake mushroom caps, sliced
2 cloves finely minced garlic
salt and pepper

In a large skillet, heat the oil over high heat until it begins to smoke. Add the shiitakes, and sauté for about 3 minutes. Add the garlic, and cook an additional minute. Season with salt and pepper. Set aside.

 

 

 

 

Beurre Blanc:

1 cup white wine
2 shallots, slivered
1/3 cup heavy cream
1 tablespoon fresh lemon juice
½ pound butter, cut into 8-10 pieces and kept chilled
salt to taste

In a medium saucepan over medium heat, reduce the wine, shallots, cream and lemon juice down to about a quarter of its original volume (it should appear somewhat thickened). Turn down to very low heat, and whisk in the butter, one piece at a time. Strain, and season with salt. Add sauteed mushrooms, and serve immediately over grilled beef.