End of Summer Grill

Too often, outdoor cooks pack up their barbecues at the end of the summer, thinking it's undesirable to cook during the colder Michigan months. I keep the old grill going all year--even in the dead of winter. For all you grilling aficionados who love a good steak any old time of the year, here's a recipe for a good sauce to accompany your meat--instead of that brown stuff in a bottle Americans have become accustomed to. It's called Pepper Sauce With Garlic, and for four people you'll need:

1 TB               olive oil
3 TB               chopped shallots
1 tsp              fresh chopped garlic
1/4 cup            white wine
 1 cup             beef consommé
1 TB               green peppercorns
1 TB               Dijon mustard

Heat the olive oil in a saute pan until it's hot. Cook the shallots and garlic for 1 minute. Strain off the oil and add your white wine and simmer one minute. Add remaining ingredients and simmer 5 minutes. The longer you let it simmer, the thicker it will get.

Die hard mushrooms fans: next time you're cooking on the grill, buy a portebella mushroom. Remove the stem and grill with the steak. Slice it into strips and serve with your steak and this Pepper Sauce and a full-bodied red wine. My wife, Michele, loves R.H. Phillips Zinfandel because they come in those "little bottles"--perfect for two. And as always, a creative cook is a good cook.