Flank steak, porcini and Vermouth sauce, delicious!
This dish can also be made using boneless short rib, tri tip steak or skirt steak.
Flank steak is a very lean and flavorful cut of meat, it will be very tender when cut against the grain. To cut against the grain means that if your piece of meat is in the shape of a rectangle, you’re going to slice it in the long side, not the short one. To avoid getting a few very large slices, halve your piece of meat before pan-frying.
Make this Porcini and Vermouth Sauce with your favorite cut of beef, with pork, turkey or chicken.
Whenever I cook large cuts of meat, I always make a special sauce following my inspiration, it’s kind of mandatory for me: sauce and sauteed potatoes!
This time, I made a porcini and Vermouth Sauce. How I love Vermouth in sauces, it really gives a special flavor and that amber color. I only ever use Extra Dry Vermouth, extra dry meaning it is not a sweet Vermouth. The brand I use is Noilly Prat but Martini’s range also includes an extra dry Vermouth. I absolutely do not recommend using non-extra dry Vermouth as it is so sweet, you would never be able to balance the saltiness of your sauce and it would just be ruined.
Have your flank steak at room temperature to avoid thermal shock.
28 oz. (800 g.) Flank steak, room temperature
Some vegetable oil to cook
Salt and pepper to taste
1 tbsp. olive oil
2 shallots, chopped finely
1/4 cup (50 ml) white wine
1/2 cup (100 ml) Extra dry Vermouth
1/2 tsp. corn starch
1 tsp mustard
A handful of dry porcini, or to taste
1 tsp dry basil or tarragon
1 cup (240 ml) heavy cream
A pinch of Cayenne
Salt and pepper to taste
Into a frying pan, on medium/high heat, heat some vegetable oil, add the meat and sizzle for about 5 minutes on each side, add salt and pepper to taste. If your cut of meat is higher than 2 inches, turn it over and cook for two more minutes on each side
Set aside for about 10 minutes under an aluminum foil before slicing
Into a medium pan, heat some olive oil on medium high heat, add the chopped shallots and cook them until translucent
Add the white wine, extra dry Vermouth and mustard, stir and cook away until reduced to half, add two tbsp. reduced wine to the cornstarch, stir and pour into the pan, stir to incorporate, give a boil and lower the heat
Add the porcini and basil or tarragon, cook until rehydrated, add the pinch of Cayenne, salt and pepper to taste
Pour the heavy cream, stir well, give a boil and cook for one more minute
Adjust seasoning and set aside
Arrange the sliced flank steak on top of the sauce
Sprinkle some basil
The right doneness of meat depends on its thickness and your liking, I like my meat between rare and medium. To avoid that the extremities be overcooked and dry, I prefer to slightly undercook my meat. If you find that the slices in the center of cut of meat are too rare, you can put them back for a few seconds into the still hot pan with the burners off
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