Phood Phun with Phl--.. no, with Mimi. Steak and Chicken Duxelle

Round three of Mimi’s trifecta now.

     Why I am spoiled:
Because she is willing to make a meal two ways at one time because I don’t eat beef.

This sauce is pretty straightforward, though.

2tbsp butter

½ cup heavy cream

1 cup chicken broth

1tbsp garlic

1tsp thyme

1 cup chopped mushroom

½ cup chopped onions

You will also need a decent-sized steak and two boneless/skinless chicken breasts.

We are going to operate on the inference that you know how to cook meat in a pan, but we will at least include a couple of pictures of the process.

(yes, that is cooking in butter)

(cook your steak to your desired temperature, remove from the heat and let it rest)

Now back to that sauce.

With the butter, sauté the mushrooms and onions:

Now everyone else in the pool.

Simmer until the sauce begins to thicken.

  You’ll call it thick enough when it coats the back of your spoon:

 Slice up your meat, place on a bed of steamed cauliflower and with green beans (or vegetables of your choosing) alongside. 

I know it seems like I say this every week, but this particular sauce was the best of the ones we had that day.  There was this combination of voodoo and magic and perhaps an ounce or three of ponicorn (that would be a small unicorn) blood mixed in when I wasn’t looking.