Steak With Chanterelle Cream Sauce
User Reviews
5
-
Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
552 kcal
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Course
Main Course
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Cuisine
French
Steak With Chanterelle Cream Sauce
Description
Steak With Chanterelle Cream Sauce begins by dry-frying fresh or reconstituted chanterelle mushrooms to evaporate moisture. Shallots and garlic are sautéed in butter, followed by adding wine, heavy cream, dried thyme, cracked black peppercorns, and chicken bouillon base. The mixture simmers gently to develop a creamy sauce that balances the mushrooms’ earthiness with rich dairy and fragrant herbs.
Steaks are seasoned with salt and black pepper then grilled on high heat for a few minutes per side until reaching the preferred doneness. Resting the steaks afterwards ensures juiciness and tenderness. The creamy chanterelle sauce is spooned generously over the steaks before garnishing with fresh parsley.
This meal highlights the contrast between the hearty, savory steak and the silky, aromatic mushroom sauce, making it suitable for a special occasion or a refined dinner.
Ingredients
- 4 top sirloin steak about 8 ounces each (can substitute chicken or pork, or New York or rib eye steaks
- salt
- black pepper
- For the Chanterelle Cream Sauce:
- 6 oz chanterelle mushroom preferably fresh but can use dry and reconstitute them: soak for 30 minutes then thoroughly drain
- 1 tbs butter
- 2 tbs shallots finely minced
- 2 cloves garlic , minced
- 1/4 cup white wine e.g. Sauvignon Blanc or Chardonnay, dry
- 1 cup heavy cream
- 1/4 tsp thyme dried
- 1/2 tsp black peppercorn cracked
- 1 tsp chicken bouillon base
- parsley fresh, for garnish
Instructions
- Carefully clean the mushrooms. Dry-fry them in a pan until most of the moisture from mushrooms is cooked out. Set aside.
- Melt the butter in the pan. Saute the shallots and garlic until tender, about 3 minutes. Add the remaining ingredients and the mushrooms and bring to a simmer. Reduce the heat to low and cook, covered, for 5 minutes, stirring occasionally. Remove the cover and continue to cook for another 5 minutes. Add more heavy cream for a thicker sauce, add more wine for a thinner sauce.
- Generously rub the steaks with salt and freshly ground black pepper. Prepare a grill or cast iron ribbed pan. Grill on both sides for 3-5 minutes, or until desired doneness is reached.Spoon the sauce over the steaks, garnish with chopped parsley, and serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 552 kcal
% Daily Value*
| Calories | 552kcal | 28% |
| Carbohydrates | 7g | 2% |
| Protein | 53g | 106% |
| Fat | 33g | 51% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 208mg | 69% |
| Sodium | 290mg | 12% |
| Potassium | 1122mg | 24% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 968IU | 19% |
| Vitamin C | 1mg | 1% |
| Calcium | 107mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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