Mushroom Sauce for Broiled or Grilled Steaks
Elevate your steak nights with this luxurious Mushroom Sauce for Broiled or Grilled Steaks. Fusing rich, earthy cremini mushrooms with the bold flavors of dry white wine and beef stock, this silky sauce is finished with a touch of heavy cream for indulgent texture. Enhanced by fragrant shallots, garlic, and fresh thyme, every bite is layered with nuanced flavors that perfectly complement the smoky char of broiled or grilled beef. Quick to prepare, this recipe takes under 30 minutes and is ideal for enhancing everything from weeknight dinners to special occasions. Serve this vibrant mushroom sauce generously over steak and garnish with fresh parsley for a restaurant-worthy presentation that's sure to impress. Keywords: mushroom sauce, steak topping, cremini mushrooms, cream sauce for steak.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium shallot
- 2 cloves garlic
- 8 ounces cremini mushrooms
- 1 cup dry white wine
- 1 cup beef stock or broth
- 1 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Finely mince the shallot and garlic cloves.
Clean the cremini mushrooms with a damp paper towel and slice them thinly.
In a large skillet, melt the butter over medium heat and add the olive oil to prevent burning.
Add the minced shallot and garlic to the skillet and sauté for 1–2 minutes until fragrant and softened, being careful not to burn the garlic.
Add the sliced mushrooms to the skillet and cook for 5–7 minutes, stirring occasionally, until they release their moisture and turn golden brown.
Deglaze the pan by pouring in the dry white wine and scraping up any browned bits from the bottom of the pan. Let it simmer for 2–3 minutes to reduce slightly.
Pour in the beef stock and sprinkle in the fresh thyme leaves. Allow the mixture to simmer for another 5 minutes to thicken and concentrate the flavors.
Stir in the heavy cream and reduce the heat to low. Simmer gently for 3–4 minutes until the sauce reaches your desired consistency.
Season the sauce with salt and black pepper to taste.
Remove the sauce from heat and stir in the freshly chopped parsley.
Serve warm over broiled or grilled steaks, ensuring each plate gets a generous ladle of the mushroom sauce.
Nutrition Facts
Calories |
1443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.1 g | 154% | |
| Saturated Fat | 64.7 g | 324% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 2156 mg | 94% | |
| Total Carbohydrate | 25.9 g | 9% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 10.6 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 113 mg | 9% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1508 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
