Description
This creamy mushroom sauce steak recipe features a rich, velvety mushroom sauce made with fresh cremini or portobello mushrooms, garlic, heavy cream, and beef broth. Perfectly cooked on the stovetop, the sauce enhances your steak with deep savory flavors and fresh herbs for a delicious and elegant meal ready in just 25 minutes.
Ingredients
Scale
Mushroom Sauce
- 8 oz fresh cremini or portobello mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 4 tbsp unsalted butter
- 1 cup low-sodium beef broth
- 1 tbsp soy sauce
- 2 tbsp fresh herbs (parsley and/or thyme), chopped
Instructions
- Prep: Clean the mushrooms thoroughly and slice them uniformly to ensure even cooking. Mince the garlic finely to release maximum flavor during sautéing. This step should take about 5 minutes.
- Sauté: In a skillet over medium heat, melt 2 tablespoons of the unsalted butter. Add the minced garlic and cook until fragrant, about 1 minute. Then add the sliced mushrooms and sauté for 7 minutes until they turn golden brown and release their moisture.
- Build the Sauce: Pour in the low-sodium beef broth and heavy cream, stirring well to combine all ingredients smoothly. Let the mixture cook for 2 minutes, allowing the flavors to meld and the sauce to begin thickening.
- Finish the Sauce: Season the sauce with soy sauce and add the fresh chopped herbs. Stir in the remaining 2 tablespoons of butter to enrich the sauce and create a thick, creamy consistency. Continue cooking for another 5 minutes, stirring occasionally, until the sauce reaches the desired thickness.
Notes
- Use fresh herbs like parsley or thyme for a bright, aromatic finish.
- For a dairy-free version, substitute heavy cream with coconut cream and butter with olive oil.
- Low-sodium beef broth helps control the salt content in the dish.
- This mushroom sauce pairs perfectly with grilled or pan-seared steak but can also complement chicken or pork.
- To increase thickness, simmer the sauce longer or add a cornstarch slurry if needed.
