Description
This creamy mushroom sauce for steak is a rich and flavorful complement to your favorite cuts of beef. Made with sautéed cremini mushrooms, garlic, shallots, and finished with a splash of white wine, heavy cream, and fresh thyme, this sauce adds a luxurious touch to any steak dinner. Perfectly balanced with savory Worcestershire sauce and a hint of herbs, it’s also versatile enough to pair with chicken or pork.
Ingredients
Scale
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 8 oz cremini or button mushrooms, sliced
- 2 cloves garlic, minced
- 1 small shallot, finely chopped
- 1/4 cup dry white wine or beef broth
- 1/2 cup heavy cream
- 1/4 cup beef broth
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon fresh thyme leaves (or 1/4 teaspoon dried)
- Salt and black pepper, to taste
Instructions
- Sauté Mushrooms: Heat the butter and olive oil in a skillet over medium heat. Add the sliced mushrooms and sauté for 6–8 minutes until they are browned and their moisture has evaporated.
- Add Aromatics: Add the minced garlic and finely chopped shallot to the skillet and cook for another 1–2 minutes until fragrant.
- Deglaze the Pan: Pour in the white wine or beef broth to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2–3 minutes until slightly reduced.
- Add Cream and Seasonings: Stir in the heavy cream, additional beef broth, Worcestershire sauce, and thyme leaves. Allow the sauce to simmer gently for 4–5 minutes until it thickens slightly.
- Season and Serve: Taste and adjust the seasoning with salt and black pepper as needed. Serve the sauce warm over freshly cooked steak.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- This sauce pairs wonderfully with chicken or pork as well.
- If you prefer a smoother sauce texture, blend the sauce briefly before serving.
