There is nothing I love more than a nice juicy rib eye bone-in steak, than a robust steak sauce to pair with it. I first discovered a steak sauce recipe on a small card displayed in the steak aisle at a local grocery store. Over the years, I have refined this recipe to make it my very own.

Today, I would like to share with you my most prized recipe that will be sure to knock your taste buds into pure bliss.

Ingredients:

1. One bottle of Cabernet Sauvignon (preferably Clos Du Bois, Ravenwood, or Menage a Trois)
2. Two cans beef broth (preferably Swanson)
3. Sliced mushroom caps
4. Sea Salt
5. Peppercorn
6. Sugar
7. Olive oil
8. Oregano

Cooking equipment:

1. Three stoves
2. One large frying pan
3. Two medium pots
4. One whisk
5. One spatula

Cooking Instructions:

You will cook the wine sauce and mushrooms simultaneously. Heat up your two pots for about 1 minutes at medium high heat. Pour 1 can of beef broth into each pot and boil. When the beef broths boil, add 1/3 of the bottle of cabernet sauvignon to each pot and continue to let it boil at medium high heat. The reason I use two pots to reduce the wine sauce is because each pot can only be filled half way so that the sauce will have room to bubble up and boil while the alcohol is cooked.

While the wine sauce is boiling, heat up the frying pan for about 1 minute at medium heat. Add a tea spoon of olive oil to the frying pan let it continue to heat at medium heat for another minute. Add your washed mushroom caps and let it simmer until the juices sweat out (this should take about 5-7 minutes). Remember to stir the mushroom a few times so that they are even cooked and do not burn or get stuck to the pan. After you see a nice puddle of mushroom juice, extract the juice into a separate bowl to add to the wine sauce.

After you have extracted the mushroom juice, add the following ingredients to the mushrooms and stir occasionally until they golden:

1. add a table spoon of butter
2. two pinches of sea salt
3. two pinches of large ground peppercorn
4. one pinch of sugar
5. one pinch of oregano

Taste a piece after 5 minutes to determine if the texture is to your liking. Add more spices to accommodate your palate.

Add the mushroom juice to the wine sauce along with the following ingredients:

1. one table spoon of sugar
2. two pinches of large ground peppercorn to each pot

Let the sauce reduce by half in volume (usually takes 25-30 minutes) before combining the two pots into one. At the 20 minute mark, add 8-10 variety-size mushroom caps to the wine sauce. Do not add too many caps as they will absorb all the sauce. Turn it down to medium heat and continue to boil for about 5 more minutes. At this point, taste the sauce and add more spices if necessary to accommodate your palate.

Viola, there you have it. A beautifully, robust peppercorn mushroom cabernet sauvignon reduction to pair with any cut of steak or even a prime rib roast (try my recipe).

Enjoy, nom nom.