Creamy Mushroom Sauce for Steak
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
284 kcal
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Course
Condiments
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Cuisine
American
Creamy Mushroom Sauce for Steak
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This rich and velvety mushroom sauce pairs perfectly with juicy grilled steak, as well as cooked pasta, baked potatoes, or roasted turkey tenderloin.
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Ingredients
- 1 tablespoon olive oil good quality
- 1 small shallot (finely diced or sliced)
- 1 tablespoon butter
- 300 g mushrooms (sliced)
- 2 cloves garlic (finely chopped)
- 3 prigs thyme finely chopped, fresh
- ⅓ cup brandy
- 2 ½ cup beef stock
- 1 teaspoon black pepper freshly ground
- 150 ml double cream or heavy cream
- 1 teaspoon Dijon mustard
- 1 tablespoon water to make slurry, cold
- 1 tablespoon cornflour to make slurry
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.
Equipments used:
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 Information
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Calories
284kcal
(14%)
Carbohydrates
9g
(3%)
Protein
7g
(14%)
Fat
20g
(31%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
7g
(35%)
Trans Fat
0.1g
(5%)
Cholesterol
50mg
(17%)
Sodium
349mg
(15%)
Potassium
593mg
(13%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
682IU
(14%)
Vitamin C
4mg
(4%)
Calcium
51mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Calories | 284kcal | 14% |
| Carbohydrates | 9g | 3% |
| Protein | 7g | 14% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 50mg | 17% |
| Sodium | 349mg | 15% |
| Potassium | 593mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 682IU | 14% |
| Vitamin C | 4mg | 4% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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