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 ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.