Mushroom Sauce for Steak – Creamy & Ready in 15 Minutes

Ingredients

Mushrooms

250g grams cremini mushrooms (sliced ¼-inch thick)

Dairy

2 tbsp tablespoons unsalted butter (divided (1 tbsp for sauté + 1 tbsp cold for finishing))
180ml milliliters heavy cream (35% fat)

Pantry

1 tbsp tablespoons neutral oil (avocado or grapeseed)
3 cloves garlic (finely minced)
1 small shallot (finely diced)
60ml milliliters dry sherry (or dry white wine)
120ml milliliters beef stock (unsalted)
1 tsp teaspoons fresh thyme leaves (or ½ tsp dried)
1 tsp teaspoons Worcestershire sauce
1 tbsp tablespoons fresh flat-leaf parsley (chopped (to finish))

Instructions

Make the Sauce

Heat the pan properly. After removing your rested steak, keep the cast iron or stainless skillet on medium-high. If the pan is very dry, add the neutral oil.

Sear the mushrooms in a single layer. Add sliced cremini mushrooms without stirring for 2–3 minutes.

Sauté aromatics. Push mushrooms to the edges, reduce heat to medium, and add 1 tbsp butter. Add diced shallot and cook 1–2 minutes until translucent.

Deglaze with sherry. Pour in the dry sherry and use a wooden spoon to scrape every caramelized fond particle from the pan bottom.

Add stock and cream. Pour in the beef stock and bring to a gentle simmer for 2 minutes to concentrate. Add the heavy cream and Worcestershire sauce.

Finish with cold butter. Remove the pan from heat. Add the cold butter knob and swirl gently until fully melted and incorporated.

Notes

This sauce is built in the same skillet used to sear the steak, capturing every last bit of those caramelized fond drippings