Steak with Wild Mushroom Sauce Recipe

January 8, 1998 2 Comments

Steak with Wild Mushroom Sauce

Wild Mushroom Sauce Recipe for Steak

This recipe for steak with wild mushroom sauce was posted back in 1997 and one of the first recipes I posted on the this site. I’ve made a few changes but it still holds up. – RG

My wife and I spent Valentine’s Day 1997 with five good friends who flew in from both coasts. Living in Park City and being a holiday weekend, this was a perfect opportunity for our friends to visit and do a little skiing.

Cooking for seven may not be as romantic as I would like, but it sure can be a lot of fun.

My idea was to put together a meal that includes foods that are orgasmic. I thought we’d start with fresh figs stuffed with mascarpone and some brie cheese.

Being a bunch of meat eaters, I decided on sliced steak with a wild mushroom sauce served with mashed potatoes and steamed asparagus. And for a salad…organic mixed greens with a Dijon vinaigrette. Where’s the chocolate? How about a chocolate soufflé!

Here is my recipe for grilled steak with wild mushroom sauce. Click on my link to see how I like to make perfect mashed potatoes. The recipe for wild mushroom sauce calls for demi-glace, one of the most important ingredients for making sauces. Demi Glace is difficult to prepare from scratch and can take hours and hours but is now available in commercial form.

One of my favorite dem-glace products has been More Than Gourmet’s Demi Glace Gold but now some other gourmet manufacturers are getting into the mix and offering quality products and reduced costs. I have them mentioned and a source to purchase them on my Demi Glace page.

Steak with Wild Mushroom Sauce

Steak with Wild Mushroom Sauce


4 medium sized New York Strip Steaks

2 tablespoons shallots

2 oz. butter (1/2 stick)

1 pound assorted wild mushrooms (portabello - morel - shitake - cremini...whatever is available)

1/2 cup red wine

1 cup demi glace

Salt and pepper to taste

How To Prepare At Home

Prepare Steaks

Preheat your grill until it’s really hot. Season the steaks with a little salt and pepper. The meat should be cooked approximately 3-4 minutes per side depending how you like your steaks. When done, slice the steaks into 1/4 inch strips, fan out on a warm plate and add your wild mushroom sauce.

Prepare Wild Mushroom Sauce

Melt butter in a sauce pan and sauté shallots until transparent, approximately 2-3 minutes. Add red wine, preferably something you may be sipping while you are preparing this meal. Don’t use plain old cooking wine, big mistake.

Add mushrooms and cook until tender and wine has reduced to an essence. Add demi-glace and stir (with a whisk if you have one) until combined with the shallots. Simmer until the sauce has thickened, approximately 8-10 minutes or until it is thick enough to coat a spoon.

Salt and pepper to taste and serve over the steaks (and mashed potatoes if you like).

Last modified on Mon 21 September 2015 4:39 pm

Filed in: Sauce Recipes

Comments (2)

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  1. Mary Beth says:

    Do you mix the glaze with water to make 1 cup? Thank you.

    • Hi Mary Beth, the recipe calls for 1 cup of demi glace so you do not add water unless you are using the Demi Glace Gold I recommend or one of the other commercial products that require you to reconstitute with water. If you do use Demi Glace Gold, the package says 4 ounces of water to 1 ounce of Demi Glace Gold. I find that a 5 to 1 reconstitution works well so a 1.5 ounce container of Demi Glace Gold makes 1 cup of Demi Glace.

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