The steak and mushroom sauce recipe is a very classic dish but it’s rather a forgotten dish in today’s world. But I am here to remind you that this is one of the best combos to have at home or a steakhouse. trust me once you try this recipe, you will have this over and over again.
Steak and Mushroom sauce Recipe
Working in France I was so used to eating steak just with jus ( Basically it’s a beef broth reduction) it taste so good but requires so much time and effort. But when I came to Australia and worked in pubs and steakhouses I realized there are 4 main sauces that you can order with your steak, chicken schnitzel, grilled chicken, etc. and mushroom sauce was one of them. The creaminess of this sauce complements well with red meat.
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Steak and Mushroom sauce Ingredients
To cook a good steak all you need is a good quality steak, further down in my article I have explained the cuts of meat that are considered good. Salt, pepper, garlic, thyme and butter. That’s all you need to cook a good, juicy flavourful steak.
Here is the trick, you can make 2 sauces out of this base, one is creamy mushrooms sauce the other is creamy peppercorn sauce, to make peppercorn sauce simply take out the mushrooms and you will have peppercorn sauce
This mushroom sauce goes with anything. Add it on grilled chicken, chicken schnitzel, grilled fish. It is so flavoursome.
Making steak and mushrooms sauce is easy and requires only one pan. The reason why we use the same pan that the steak was cooked to make the sauce is, the meat itself will release so much flavour from the fat. And using that as a base will build up the final flavour of the sauce. Don’t bother washing your pan, simply use the same pan to make your sauce. Well, less washing as well so it’s a win-win.
Also finally adding in the resting juice from the steak is the key to optimum flavour. building flavour little by little into the final sauce.
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what to serve with steak and mushroom sauce
Usually a salad or grilled vegetables such as green beans with fetta, Grilled carrots, Greek salad, garden salad
favorite steak sauce
Jus (Most popular)Red wine jusMushroom sauce Peppercorn sauce Sauce Diane ( mustard, Worcestershire, cream, and cognac)Bearnaise sauce
What kind of Beef to use
It is very important to use good quality beef. When it comes to red meat the quality is very important, unlike chicken. Beef has different grades such as wagyu, A5, Marble scores, dry-aged But there are also premium cuts that are only used for grilling such as
Tenderloin (Filet mignon, eye filet)Scotch steakPorterhouse ( Sirloin/ striploin)Tbone Rib eye
All other cuts are secondary cuts that are good for stewing, braising, and stir fry dishes
How to cook steak like a chef
I have spent years and years cooking steak and perfecting every doneness of a steak such as bleu, rare, medium-rare, medium, and well-done.
The doneness of steak: Cool story, when you spend years in the kitchen cooking steak you can automatically tell the doneness of the steak by just touching the steak. the softer it is considered to be on the rare side but the harder the meat it is on the medium-well side. Well, that only comes with experience so for you all as home cooks you can use a temperature probe and use the below chart as a guide according to the doneness you require.
|Remove from heat at this temperature||Final cooked temperature|
|Rare||48ºC / 118ºF||50ºC / 120ºF|
|Medium Rare||52ºC / 125ºF||54ºC / 130ºF|
|Medium||58ºC / 136ºF||60ºC / 140ºF|
|Medium Well||62ºC / 143ºF||65ºC / 140ºF|
|Well Done||68ºC / 154F||70ºC / 160ºF|
Pan: You also need a good pan. DO NOT USE NON-STICK. It is better to use a cast iron pan, which is the best, not everyone can afford a cast iron pan so in professional kitchens what works best is an old non-stick pan that is not non-stick anymore works really well for steaks.
Basting with Butter: This is one of the ways we cook steaks in a professional kitchen, basting with butter adds so much flavour.
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How To Reheat steak and mushroom sauce
Unfortunately, steak is not something that can be reheated because it will turn rubbery and overcooked. but if you have leftovers and have to reheat them then the microwave is the best option. Steaks have to be cooked just before serving.