Description
This rich and creamy mushroom sauce steak recipe features tender cremini or portobello mushrooms sautéed to golden perfection, simmered in a luscious mixture of heavy cream, beef broth, and fresh herbs. Ideal for elevating your steak dinner, this sauce combines savory garlic and soy sauce for a perfectly balanced flavor that complements any cut of beef.
Ingredients
Scale
Mushrooms and Aromatics
- 8 oz fresh cremini or portobello mushrooms, sliced
- 3 cloves garlic, minced
Sauce Components
- 1 cup heavy cream
- 1 cup low-sodium beef broth
- 1 tbsp soy sauce
- 4 tbsp unsalted butter
Herbs
- 2 tbsp fresh herbs (parsley and/or thyme)
Instructions
- Prep: Begin by cleaning the mushrooms thoroughly and slicing them evenly. Mince the garlic cloves finely to ensure a consistent flavor release during cooking. This prep work takes about 5 minutes.
- Sauté Mushrooms: Melt the unsalted butter in a skillet over medium heat. Add the minced garlic and cook just until fragrant, about 1 minute. Then, add the sliced mushrooms and cook for 7 minutes, stirring occasionally until they become golden brown and tender.
- Build the Sauce: Pour in the low-sodium beef broth and heavy cream, stirring continuously to combine the ingredients smoothly. Allow the mixture to cook for about 2 minutes until it becomes a cohesive sauce.
- Finish and Season: Stir in the soy sauce and fresh herbs, then add the final tablespoons of butter to enrich and thicken the sauce. Let it cook for an additional 5 minutes until the sauce reaches a thick and creamy consistency. Adjust seasoning to taste.
Notes
- Use fresh herbs like parsley or thyme to add a bright herbal note to the sauce.
- For a dairy-free alternative, substitute heavy cream with coconut cream and use vegan butter.
- This sauce pairs exceptionally well with ribeye, sirloin, or filet mignon steaks.
- Low-sodium beef broth helps control the saltiness—adjust soy sauce quantity to suit your taste.
- If you prefer a thicker sauce, allow it to simmer a few minutes longer, or add a cornstarch slurry gradually.
