Go Back
–+ servings
Print Recipe
5 from 1 vote

Creamy Mushroom Sauce for Steak

This rich and velvety mushroom sauce pairs perfectly with juicy grilled steak, as well as cooked pasta, baked potatoes, or roasted turkey tenderloin.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Sauce
Cuisine: American, Western
Diet: Gluten Free, Vegetarian
Servings: 4 servings
Calories: 284kcal
Author: Ayla Clulee

Equipment

  • 1 kitchen scale
  • 1 measuring spoons
  • 1 Measuring cups

Ingredients

  • 1 tablespoon good quality olive oil
  • 1 small shallot (finely diced or sliced)
  • 1 tablespoon butter
  • 300 g mushrooms (sliced)
  • 2 cloves garlic (finely chopped)
  • 3 sprigs fresh thyme (finely chopped)
  • ⅓ cup brandy
  • 2 ½ cup beef stock
  • 1 teaspoon freshly ground black pepper
  • 150 ml double cream or heavy cream
  • 1 teaspoon dijon mustard
  • 1 tablespoon cold water (to make slurry)
  • 1 tablespoon corn flour (to make slurry)
US Customary - Metric

Instructions

  • Heat olive oil in a pan over medium heat. Add the finely diced shallot and sauté until softened.
  • Stir in the butter and continue sautéing until the butter is melted and the shallots are well-coated.
  • Add the sliced mushrooms and cook until they release their moisture and become golden brown.
  • Add the finely chopped garlic, black pepper, and fresh thyme, cooking for an additional minute until fragrant.
  • Pour in the brandy, allowing it to simmer for a few minutes to reduce to a syrupy consistency.
  • Add the beef stock, bring the mixture to a gentle simmer, and let it simmer for 10-15 minutes over medium-low heat.
  • Reduce the heat to low, and stir in the double cream and Dijon mustard. Simmer for an additional 5 minutes.
  • In a separate bowl, combine the cold water and cornflour to make a slurry. Add it gradually while stirring to reach the desired consistency. Stir this slurry into the simmering sauce to thicken it if necessary.
  • Bring the sauce to a boil, then remove it from the heat. Taste and adjust the seasoning if needed.

Notes

  • Choose a mix of meaty mushrooms like cremini or portobello for a robust flavor and shiitake or oyster mushrooms for added depth.
  • Sauté mushrooms over medium-high heat to allow them to release moisture and develop a rich, golden color.
  • Add a bit of brandy, white wine, or cognac to the pan for extra flavor. Let it simmer briefly to evaporate the alcohol.
  • Opt for a good-quality beef or vegetable stock to enhance the umami flavor of the mushrooms. Homemade stock is an excellent choice if available.
  • If needed, use a slurry of cornflour and cold water to thicken the sauce. Add it gradually while stirring to reach the desired consistency.
  • Taste the sauce before serving and adjust the seasoning as necessary. Avoid oversalting initially, especially if using store-bought stock or cubes.

Nutrition

Calories: 284kcal | Carbohydrates: 9g | Protein: 7g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 50mg | Sodium: 349mg | Potassium: 593mg | Fiber: 1g | Sugar: 4g | Vitamin A: 682IU | Vitamin C: 4mg | Calcium: 51mg | Iron: 1mg