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 quality)
For demi glaze: Mix demi glaze, water and red wine thoroughly in sauce pan. Cook over medium heat, stirring occasionally until it comes to a boil. Reduce heat and simmer for 10 minutes.
Cover, label and date. Portion 3 oz. in a 4-oz. plastic ramekin and heat in microwave to order.
For sauteed fresh mushrooms: Clean and drain mushrooms; cut any long stems to 1/2". Cut button mushrooms in half for the day's use. Portion mushrooms into 1lb. portions.
To cook, add salad oil to saute pan. Using medium heat setting on the burner, heat oil for 30 seconds. Add mushrooms to the saute pan. Add garlic salt to mushrooms. Saute mushrooms for 1 1/2minutes without tossing. Toss mushrooms and let saute an additional 1 1/2minutes. Remove from heat, add 1/2 oz. butter and toss to distribute.
For steak: Place 1/2 oz. 5 pepper blend on an 11" plate. Place 14-oz. New York steak into five pepper blend, absorbing all seasoning on one side. Place seasoned New York steak on lined sheet pan. Cover and refrigerate at 40°F or less for 6 hours prior to grilling.
To order: Broil steak to desired degree of doneness with diamond markings. Place steak pepper-side-up on dinner plate. Top steak with sauteed mushrooms. Plate guest's choice of two sides. Pour 3 oz. red wine demi glaze into pitcher (server will pour it onto steak at the table). Place pitcher on back center of plate.
BLACK ANGUS STEAKHOUSE