Rosemary and Mushroom Gravy

Name: Rosemary and Mushroom Gravy
Yield: 4
Ingredients: 6 large or small shallots, minced; 5 kg (abouassorted mushrooms, such as cremini, shiitake and button, coarsely chopped; kosher salt and freshly ground black pepper; 2 Tbsp olive oil; vegetable oil cooking spray; 2 filet mignon steak; kosher salt and freshly ground black pepper; 5 Tbsp olive oil; 3 Tbsp unsalted butter, at room temperature; 1/2 c dry marsala wine; 1 1/2 c low-sodium beef broth; 1 1/2 Tbsp chopped fresh rosemary leaf; 1 1/2 Tbsp all-purpose flour

0 mins

Total time

4

Serving

13

Ingredients

Enable cook mode

Ingredients

large or small shallots, minced

kg(abouassorted mushrooms, such as cremini, shiitake and button, coarsely chopped

kosher salt and freshly ground black pepper

Tbspolive oil

vegetable oil cooking spray

filet mignon steak

kosher salt and freshly ground black pepper

Tbspolive oil

Tbspunsalted butter, at room temperature

¹⁄₂

cdry marsala wine

1¹⁄₂

clow-sodium beef broth

1¹⁄₂

Tbspchopped fresh rosemary leaf

1¹⁄₂

Tbspall-purpose flour

Directions

Step 1

Heat 2 tablespoons of oil over medium-high heat. Add the shallots and mushrooms and season with salt and pepper, to taste. Cook until the shallots are soft, about 5 minutes.

Step 2

Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until most of the liquid has evaporated, about 2 minutes. and stir in the butter until smooth.

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