Fillet of Steak with Three Mushroom Gravy

Ingredients

• 4 pcs. rib-eye steak
• For the marinade:
•  cup olive oil
• 1 tbsp. mustard olive
• 1 tsp. rosemary
• � tsp. thyme
• � tsp. black pepper, freshly cracked
• For the gravy:
• 4 tbsps. brown roux (4 tbsps. butter & 6 tbsps. flour)
• 1 to 1- cups beef stock
• 2 tbsps. button mushrooms, thinly-sliced
• � cup shiitake mushrooms, soaked in water & chopped
• � cup oyster mushrooms, chopped
• � cup shiitake mushroom water
• � pc. onion (medium), chopped
• � cup red wine, port or sherry

Instructions

1. Marinate steak in olive oil, mustard, rosemary, thyme and black pepper. Marinate for 30 minutes to 2 hours. Grill the steak.
2. To make the gravy:
3. Brown the cooking flour until it turns beige in color. Combine with butter; set aside. Add olive oil to the pan where the steak was grilled. Saut� onions until caramelized and then deglaze with red wine. Simmer for 2 minutes then add beef stock and mushroom water. Strain the liquid to take out impurities. Add mushrooms and simmer for another 3 minutes. Add the roux using a wire whisk, stirring continuously to avoid lumps from forming. Season with salt and pepper.