Steak with Wild Mushroom Sauce Recipe

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 ?

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 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.

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 to the list.

Print Recipe

Steak with Wild Mushroom Sauce

One of my earlies recipes on the site.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Main Course

Cuisine: American

Keyword: beef, dill sauce, steak

Servings: 4 servings

Ingredients

• 4 medium 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
• ½ cup red wine
• 1 cup demi glace
• salt and pepper to taste

US Customary - Metric

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).

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. 

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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.

 

Rich, natural, gluten free and Trans fat free Savory Choice demi glace opens up a world of new possibilities for exquisite home-cooked meals. Use on steaks, lamb and pork dishes, or a base for stews, soups and gravies. For braising pot roasts and short ribs, add contents of pouch to ½ gallon of water and simmer in crock pot until meat is fork tender. Convenience has never tasted so luxurious.

 

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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.