Wild Mushroom Sauce Recipe for Steak
This recipe for steak with wild mushroom sauce was posted in 1997 and is one of the first recipes I posted on 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 can be a lot of fun.
My idea was to put together a meal that includes foods that are orgasmic. 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?
The Secret Ingredient For Restaurant Quality Sauces
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 essential ingredients for making sauces. Demi Glace is challenging to prepare from scratch and can take hours and hours, but it is now available in commercial form.
There are now several highly-rated commercial demi-glace products available on the market. Below, I've listed several you can find at Amazon, and as new manufacturers develop them, I'll add them.
📖 Recipe
Steak with Wild Mushroom Sauce
Ingredients
- 4 medium New York strip steaks
- 2 tablespoons shallots
- 2 oz butter ½ stick
- 1 pound assorted wild mushrooms portabello - morel - shitake - cremini...whatever is available
- ½ cup red wine
- 1 cup demi glace
- salt and pepper to taste
Instructions
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 ¼ 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).
Some of My Favorite Sauce Recipes
My Top Choices for Demi Glace
Online Sources: Demi Glace
For those of you who do not want to make demi glace at home.
Demi glace is the most important ingredient for making classic "restaurant quality" brown sauces. All the great French brown sauces use demi glace. But it can also be used in soups, stews and braises. It's something you can make at home but it takes a long, long time to do it right and if you make one mistake, it can easily be ruined. Lucky for us, there are now some great sources for commercial grade demi glace and I want to share a few with you now. Everyone has their preferences so I suggest you give each a try to find out which product you like best.Savory Choice's Demi Glace
Ready in minutes, Savory Choice beef demi glace allows home chefs to deliver impressive restaurant-quality meals quickly and cost-effectively. Professional chefs typically take at least 24 hours to prepare this traditional reduction sauce by simmering stock, vegetables, wine and spices to a velvety consistency.More Than Gourmet's Demi Glace Gold
One of my first commercial demi glace products and still one of my favorites. For almost 25 years, More Than Gourmet has been the gold standard for flavor and quality when it comes to sauces, stock, and soup. This product comes in 1 pound tubs and 1.5 ounce pucks and even bigger sizes if you are a commercial establishment. I like buying 6 of the pucks at a time unless I'm doing a big party and need the pounder.
Love2cookk
Thank you for sharing so many ideas and recipes. When I came across yours, I was looking for a recipe for wild mushrooms to serve with filet mignon. I even ordered your recommended demi-glace. I cut your recipe in half because I was only using 8 oz. of mushrooms. Upon completion, I had a gloppy mess that didn't taste good at all and had to be discarded. Upon reading the cardboard wrap on the demi-glace, I realized your quantities were way off. For 8 oz of mushrooms, they call for 1.5 oz demi-glace, 1 cup of red wine, 2 T shallots, and 2 T butter. Please correct your web recipe as I wouldn't want anyone else to end up with an awful result.
Thanks!
G. Stephen Jones
Hi Love2cookk, I'm so sorry you had a bad experience. The recipe says to use one cup of demi glace not 1 cup of Demi Glace Gold. There are some other great demi glace products now available so although I like Demi Glace Gold, the recipe is for reconstituted demi glace. The 1.5 ounce puck of Demi Glace reconstitutes to 1 cup. So if you wanted to cut the recipe in half, you would use 1/2 cup of demi glace and if using the MTG product, that would be half a puck or .75 ounces. Hope this helps.