From: Chef Dave Ohlson, Black Angus Steakhouse, headquartered in Los Altos, CA. Yield: 1 serving. 1/2 oz. Black Angus 5 Pepper Blend 14-oz. New York steak, fresh cut 3 oz. red wine demi glaze (recipe follows) 3 oz. mushroom topper (recipe follows) SAUTEED FRESH MUSHROOMS: 1 1/2 oz. salad oil 1 lb. button mushrooms, halved 3/4 tsp. garlic salt, proportioned 1/2 oz. butter RED WINE DEMI GLASE (YIELDS 1 QUART): 4 oz. prepared demi glaze 3 cups cold water 1 cup California Cabernet (good ...

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