I used to dine at a friend’s restaurant where the chef worked. The best mushroom sauce for steak was produced by him, but he did not divulge the formula. After much experimentation, I believe mine is pretty close to his. Using this haute cuisine sauce elevates standard steaks or roasts to a higher level of refinement. Serve atop roasted beef, venison, hamburger steaks, or steaks that have been grilled. Happy Eating!
| Prep Time: | 25 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon butter
- 2 tablespoons shallot, minced
- 1 teaspoon minced garlic
- 3 tablespoons butter
- 2 cups sliced fresh mushrooms
- 1 cup beef broth
- ⅓ cup red wine
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- ¼ teaspoon chopped fresh thyme, or to taste
- salt and pepper to taste
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Instructions
- Melt 1 tablespoon of butter in a skillet over medium heat. Stir in the garlic and shallot, and cook until the shallot has softened and turned translucent, about 3 minutes. Add the remaining 3 tablespoons of butter, then stir in the mushrooms once the butter has melted. Cook and stir the mushrooms until they begin to soften, about 5 minutes.
- Pour in the beef broth, wine, and Worcestershire sauce; season with the bay leaf and thyme, and bring to a simmer over medium-high heat. Once simmering, season to taste with salt and pepper, reduce the heat to medium-low, and continue to cook, uncovered until the sauce reduces slightly, about 30 minutes. Dissolve the cornstarch in the cold water, and stir into the simmering sauce until thickened. Remove the bay leaf before serving.
Nutrition Facts
| Calories | 146 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 7 g |
| Sodium | 324 mg |
| Sugars | 1 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Made this with Chantrelle Mushrooms (increased recipe to feed 4) and poured the sauce atop filet mignon paired with gnocci and roasted artichokes. Superb reaction from our family and guests. Zero leftovers. I will be making this one again!
OMG, this was fabulous! You could put this sauce on anything. I doubled it and used canned beef consommé and water since it is condensed, just don’t add any additional salt. It did not thicken much after 30 minutes of reducing so I thickened it with a bit of flour dissolved in water since I am not a fan of taste of corn starch. Either way, you will want to thicken it to make a luscious sauce. I kept going back for more and more even after I finished the steak.
Fantastic sauce. Skip the cornstarch and reduce a little further
I followed this recipe exactly and it was amazing! Just like the sauce I had at one of my favorite restaurants. I served it over steak frites.
So I’ve made this before (mine is the steak/ asparagus/ sweet potato pic!) and I just made it again but quadrupled it. One- don’t do that. Two, don’t cook it too long. And three, MAKE SURE you add the cornstarch to water before you mix it into the dish. Ugh, can’t believe I made that rookie move. But still so yummy!
It’s a good sauce but lacks the rich beef undertones that I love… I added some extra chicken and beef base to brighten up the flavor… it helped… another comment said it needs beef bone marrow I was thinking I would want to def start with leftover bone broth or simmer with a beef soup bone…
Made this for Valentine’s Day served over sliced filet mignon. It was amazing!!!
Excellent sauce! I only used 1/2 cup broth (made with Better than Bouillon but same amount of wine and it reduced just fine without using cornstarch/water in about 25 mins. I’m not a fan of bay leaf so left that out, still delicious.
Read the recipe, watched the video, then executed. Amazing sauce.
Superb. Complex and flavorful, even when I reduced the butter by half. Unlike another reviewer, I actually found the cornstarch as a necessary ingredient in order to thicken the consistency. Highly recommend.
This recipe is so good that my husband made extra at 9:00 the same night , and I think he actually used bread to mop up whatever was left in the pan! We did not use the wine, or any substitute for it, nor the basil leaves. Otherwise, made as written and it turned out fantastic!!! Put over grilled ribeyes.
I made no changes! Had prime rib with it. Fantastic!
Excellent! Will make this a keeper!
Excellent and easy
I make this every Christmas exactly as printed and serve it with beef tenderloin, mashed potatoes and various sides. I use the same wine in the recipe that I serve with dinner and everyone loves this Bordelaise Sauce with mushrooms.
Amazing – can use veal stock if you want a more subtle flavor
This is a surprisingly easy recipe to yield such deep flavor. Definitely a keeper. I make a lot of dishes from Cooks Illustrated which are always excellent but very time-consuming so this is a welcome addition to my recipe files.
I also have a friend who was owner & chef at one of the most loved resturants in Eureka Springs Arkansas. All he’d give me was a name. One of his specializes was a dish he called “chicken gizmondo”. It was aflatted chichen breast lightly breaded pan sauteed in butter placed on a bed of spinach and then the sauce on top oh my gosh and served it with near East Rice pilaf and my kids just loved it course I did too
Very good with steak and easy to make
The only thing I would change is the amount of Worstershire sauce, less is better. Although this is not a true bordelaise sauce, it doesn’t matter the taste is great
I will make again. No changes!