Garnish for Steak “Diane” Sauce
By Chef Dean Fearing, The Mansion at Turtle Creek, Dallas, TX

Ingredients:
2 tbls. Canola Oil
1 Large Shallot (minced)
2 Large Cloves Garlic (minced)
2 Pasilla Chilies (sliced into thin rings)
2 tbls. Green Peppercorns (crushed)
12 Button Mushroom Caps (diced)
1/4 cup Brandy

Procedure:
In a large sauté pan, over high heat, add oil. Sauté shallots and garlic for 1 minute. Add chilies and sauté for 30 seconds or until oil turns reddish in color. Add peppercorns and mushrooms. Cook for an additional 5-6 minutes or until mushrooms are cooked. Deglaze pan with brandy and keep warm until ready to add to base sauce.

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