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Restaurant-quality creamy Mushroom Sauce for Steak
Silky and flavorful restaurant-quality mushroom sauce for steak
This flavorful mushroom sauce for steak is great on just about any cut of beef. We pan sear the steak first, then finish in the oven all in about 15 minutes.
Once cooked, the steaks are transferred to a plate to keep warm while preparing the sauce. The pan drippings build the perfect base for this flavorful sauce.
With everything prepped ahead the sauce also cooks in about 15 minutes making this a great meal to serve company. This company-worthy recipe is designed to serve two so be sure and add a little extra time if doubling.
Overview of ingredients
For the steaks:
- You’ll need 2 boneless beef ribeye steaks about 1-inch thick. We’ve made this recipe with ribeyes and beef tenderloin steaks and love it both ways. My husband prefers ribeye, his favorite cut of steak. The ribeyes are of course a much fattier cut of beef and we all know fat means flavor.
- Kosher salt and fresh ground black pepper
- Vegetable oil for searing the steaks
For the mushroom sauce:
- Unsalted butter for sautéing the mushrooms, garlic and shallot
- Olive oil
- Small crimini, white button mushrooms or baby bella mushrooms cleaned and sliced
- One small minced shallot
- Minced garlic
- Fresh thyme leaves
- Dry white wine or red wine to deglaze the pan. We’ve made this recipe with both red and white wine. I prefer white wine for the lighter flavor and color while red wine makes for an incredibly deep, rich flavorful sauce, too. Either work well.
- Beef stock or chicken stock will both work for this recipe. Low sodium beef broth can be used in a pinch.
- Cornstarch – I’ve made this recipe with and without cornstarch but prefer adding just 1/2 teaspoon with the beef stock. The cornstarch and cream together create the perfect consistency for this sauce. It’s not too thin and not too thick.
- Dijon mustard for added flavor.
- Worcestershire sauce to enhance the beef flavor.
- Heavy cream to add silkiness to the sauce.
- Salt and fresh ground black pepper to taste – be sure to check the seasoning before serving.
How to make mushroom sauce for steak:
1. Prepare and cook the steaks
Set the steaks out at room temperature for 30 minutes before cooking. This helps the steak cook more evenly.
Preheat the oven to 425 degrees F.
Pat the steaks dry with paper towels and season with salt and pepper. Heat the oil in a large cast iron or oven-proof skillet over medium-high heat. Once the oil is hot and almost smoking, add the steaks to the pan. Cook without moving for 4 to 5 minutes or until the steaks are well seared on one side.
Flip the steaks and immediately transfer to the oven. Cook until the steak are just firm to the touch for medium-rare, about 6 minutes.
Remove from the oven and transfer to a warm plate. Tent with foil and set aside.
2. Prepare the mushroom sauce
Set the now-empty skillet over medium-high heat and add 1 tablespoon butter and the olive oil. Add the mushrooms and stir to coat.
Spread the sliced mushrooms in a single layer and cook undisturbed until the mushrooms are well browned on one side, about 5 minutes. Stir and continue cooking until the moisture is released and then evaporates.
Add the remaining butter and shallots to the pan. Cook until the shallots are softened, about 3 minutes. Add the thyme leaves and garlic and cook, stirring occasionally, until fragrant.
Deglaze the pan with the wine and cook, stirring frequently, until almost all the liquid has evaporated.
Stir the cornstarch into the beef stock and add to the pan along with the mustard and Worcestershire. Bring to a simmer and continue to cook until the sauce is slightly reduced.
Turn the heat to low and add the cream. Heat gently for a few minutes or until he sauce thickens slightly and coats the back of a spoon. Check the seasoning and add salt and pepper to taste.
Transfer the steaks to individual plates. Pour any accumulated juices into the skillet with the mushroom sauce. Spoon the sauce over the steaks and serve immediately.
How to make mushroom cream sauce with grilled steaks:
This mushroom cream sauce is also great served over grilled steaks. Simply grill your steaks then keep warm while preparing the sauce.
You won’t have the great pan drippings that come from searing the steaks in a skillet, but it will still be very good. Be sure to use beef stock, not broth for more flavor.
When ready to serve add any accumulated juices to the sauce and stir. Depending on whether you used a charcoal or gas grill, you may have a little smoky flavor which is just fine, and absolutely delicious.
What’s the difference between mushroom steak sauce and gravy?
Gravy is made by adding flour to the fats in the skillet before deglazing. The flour is cooked until browned while a fond forms on the bottom of the pan. Liquids like broth, wine or both are added and the gravy immediately thickens like in our recipe for Salisbury Steak with Mushroom Gravy.
Many sauce recipes are known to have French influences and are typically thinner than gravy. Sauce can be more like an au jus or thicker like the classic French Béchamel.
Our recipe is only slightly thickened with 1/2 teaspoon of cornstarch mixed in with the beef stock and the addition of two tablespoons of heavy cream.
Can this recipe be made ahead?
This recipe is best made when ready to serve. However, you can prep all your ingredients well ahead of time making it easy to assemble while your guest(s) enjoys a glass of wine.
Leftovers can be stored in an airtight container in the refrigerator until needed. Rewarm gently in the microwave and serve.
What to serve with this steak
Mashed potatoes is my favorite side dish to serve with this steak recipe. Any extra sauce is terrific with buttery, fluffy potatoes. Have a piece or two of crusty bread on hand for cleaning your plate. It’s really that good.
You’ll also want a simple green vegetable like steamed broccoli or roasted asparagus. A nice green salad is also perfect served with this steak. Enjoy!
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Mushroom Sauce for Steak
For the steaks:
- 2 boneless beef ribeye steaks 1-inch thick
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- 1 tablespoon vegetable oil
For the mushroom sauce:
- 2 tablespoons unsalted butter divided
- 1 tablespoon olive oil
- 6 ounces small cremini or button mushrooms sliced
- 1 small shallot minced
- 1 clove garlic minced
- 2 teaspoons fresh thyme leaves
- ⅓ cup dry white wine or dry red wine
- 1 cup beef stock or chicken stock
- ½ teaspoon cornstarch
- 2 teaspoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 tablespoons heavy cream
- salt and pepper to taste
To prepare the steaks:
- Set steaks out at room temperature for 30 minutes before cooking.
- Preheat oven to 425°F.
- Pat steaks dry with paper towels then season with salt and pepper on both sides. Heat the oil in a large cast iron or oven-proof skillet over medium-high heat until it just starts to smoke. Add the steaks and cook without moving for 4 to 5 minutes or until well seared on the bottom. Flip the steaks over using tongs and immediately transfer to the preheated oven. Cook until the steaks are just firm to the touch for medium-rare, about 6 minutes.
- Remove from the oven and transfer the steaks to a warm plate. Tent with foil and keep in a warm location while preparing the sauce. The internal temperature will increase by about 5 degrees while the steaks rest.
To prepare the mushroom sauce:
- Return the skillet to the stove top set over medium-high heat. Add 1 tablespoon butter and the olive oil. Once melted add the mushrooms and stir to coat. Spread in an even layer and cook undisturbed until the mushrooms are well browned on one side, about 5 minutes. Stir and continue cooking until the moisture is released and then evaporates and the mushrooms are well browned, about 3 minutes more.
- Add the remaining 1 tablespoon of butter to the pan with the shallots and mushrooms. Cook stirring frequently until softened, about 3 minutes. Add the garlic and thyme leaves and sauté for 1 minute or until fragrant. Gradually add the wine and stir to deglaze the pan while scraping up any browned bits on the bottom. Continue cooking until almost all the wine has evaporated.
- Stir the cornstarch into the beef stock then add the beef stock, mustard and Worcestershire to the skillet and bring to a simmer. Continue to cook and stir until the sauce is slightly reduced, about 5 minutes. Reduce the heat to low and add the cream. Heat gently for a few minutes or until the sauce thickens slightly and coats the back of a spoon. Check the seasoning and add salt and pepper to taste. Add a splash of beef stock if needed for desired consistency.
- Transfer the steaks to individual plates and pour any accumulated juices into the mushroom sauce. Stir to combine then spoon over the steaks and serve immediately.
Restaurant-quality creamy Mushroom Sauce for Steak
This is one of our favorite recipes to serve at small dinner parties or on romantic date nights at home. Just like our most popular recipe for Skillet Chicken and Mushroom Wine Sauce, this dish is memorable and delicious.
If you’re looking for a similar recipe without the mushrooms, try our Beef Tenderloin Steaks with Herb Pan Sauce.
And finally, if you’re still craving mushrooms don’t miss our recipe for Pork Medallions with Mushroom Gravy and this incredible Wild Rice Mushroom Soup. I guess you can tell we’re in love with mushrooms!
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