- Published: Wednesday, 09 October 2013 14:47
- Written by Pati Jacobs
This is a great sauce to serve over steaks
8 ounces cremini mushrooms, trimmed and halved
1 small onion, cut into rough 1/2 inch pieces
1 small carrot, peeled and cut into rough 1/2 inch pieces
2 garlic cloves, peeled
1 Tbsp. vegetable oil
8 ounces 85 percent lean ground beef
1 Tbsp. tomato paste
2 cups dry red wine
4 cups beef broth
4 sprigs fresh thyme
2 bay leaves 2 tsp. black peppercorns
5 tsp. unflavored gelatin
Pulse mushrooms, onion, carrot, and garlic in food processor into 1/8 inch pieces, about 10 to 12 pulses, scraping down sides of bowl as needed.
Heat oil in Dutch oven over medium high heat until shimmering; add beef and tomato paste and cook, stirring frequently, until beef is well browned, about 8 to 10 minutes. Add vegetable mixture and cook, stirring occasionally, until any exuded moisture has evaporated, about 8 minutes. Add wine and bring to simmer, scraping up any browned bits. Add broth, thyme, bay leaves, and peppercorns; bring to boil. Reduce heat and gently boil, occasionally scraping botom and sides of pot and skimming fat from surface, until reduced to 2 cups, about 20 minutes.
Strain mixture through fine-mesh strainer set over small saucepan, pressing on solids with rubber spatula to extract as much liquid as possible (you should end up with one cup). Sprinkle gelatin over top and stir to dissolve. Bring to boil over medium high heat and boil gently, stirring occasionally, until reduced to 1/2 cup, about 5 to 7 minutes. Remove from heat and cover to keep warm. (This sauce can also be refrigerated for up to 3 days or frozen for up to 1 month).