For the Sauce:
- 8 oz fresh mushrooms (cremini, button, or shiitake), sliced
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- ½ cup beef broth (low-sodium)
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1 tbsp Dijon mustard (optional, for tanginess)
- Salt and pepper, to taste
- Optional: 2–3 tbsp cognac or brandy (for deglazing)
For Serving:
- Grilled or pan-seared steaks of your choice
- Fresh parsley, chopped (for garnish)
- Crusty bread or mashed potatoes (to soak up the sauce)
Instructions
Step 1: Prepare the Mushrooms
In a large skillet over medium heat, melt 1 tablespoon of butter with the olive oil. Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 5–7 minutes. Remove the mushrooms from the skillet and set aside.
Step 2: Sauté Onions and Garlic
In the same skillet, add the remaining tablespoon of butter. Once melted, add the chopped onion and sauté until translucent, about 3–4 minutes. Stir in the minced garlic and cook for another minute, being careful not to burn it.
Step 3: Deglaze the Pan (Optional)
If using cognac or brandy, carefully pour it into the skillet and scrape up any browned bits from the bottom. Let the alcohol reduce by half, about 1–2 minutes.
Step 4: Build the Sauce
Pour in the beef broth and bring to a simmer, allowing the liquid to reduce slightly. Stir in the heavy cream, Dijon mustard (if using), and thyme. Reduce the heat to low and let the sauce simmer gently for 5–7 minutes, stirring occasionally, until it thickens slightly.
Step 5: Combine with Mushrooms
Return the cooked mushrooms to the skillet and stir them into the sauce. Season with salt and pepper to taste. If the sauce is too thick, thin it out with a little more beef broth or cream.
Step 6: Serve Immediately
Spoon the creamy mushroom sauce generously over your grilled or pan-seared steaks. Garnish with fresh parsley and serve alongside crusty bread or mashed potatoes for soaking up every last drop.
Tips for Success
- Use High-Quality Ingredients : Fresh mushrooms and good-quality beef broth make all the difference in flavor.
- Don’t Overcrowd the Pan : Cook the mushrooms in batches if necessary to ensure they brown properly instead of steaming.
- Deglazing Magic : Adding cognac or brandy enhances the sauce's depth but is optional—feel free to skip it if you prefer.
- Adjust Spices : Experiment with different herbs like rosemary or sage for unique variations.
Variations to Try
- Wine-Based Version : Substitute some of the beef broth with red wine for a richer, more complex flavor profile.
- Cheesy Twist : Stir in grated Parmesan or Gruyère cheese at the end for an extra indulgent touch.
- Vegan Option : Replace the butter and heavy cream with olive oil and coconut milk or cashew cream for a plant-based alternative.
Conclusion
This decadent creamy mushroom sauce is the ultimate finishing touch for any steak night. Its luscious texture and deep, earthy flavors create a symphony of taste that elevates even the simplest cuts of meat. So next time you fire up the grill or sear a steak on the stove, don’t forget to whip up this show-stopping sauce—it’s sure to become a staple in your kitchen repertoire!
Bon appétit! 🍄🥩
