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    Steak with Wild Mushroom Sauce Recipe

    January 8, 1998 by G. Stephen Jones 2 Comments

    Jump to Recipe Print Recipe

    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 ?

    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 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
    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).

     

     

    Deer Valley Turkey Chili Recipe »

    I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me... Read More…

    Reader Interactions

    Comments

    1. Love2cookk

      December 25, 2019 at 5:59 pm

      Thank you for sharing so many ideas and recipes. I was looking for a recipe for wild mushrooms to serve with filet mignon when I came across yours. I even ordered your recommended demo glace. As I was only using 8 oz. of mushrooms, I cut your recipe in half. Upon completion I had a gloppy mess that didn't taste good at all and had to be discarded. Upon reading the cardboard over wrap on the demo glace, I realized your quantities were way off. For 8 oz of mushrooms, they call for 1.5 oz demo 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!

      Reply
      • G. Stephen Jones

        January 19, 2020 at 1:24 pm

        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.

        Reply

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