Tags
mushroom sauce, mushroom sauce for steak, red wine & cognac mushroom sauce, red wine reduction sauce, steak sauce
I have been obsessed with making sauces for my steaks recently and for whatever reason, I have been cured of my inability to consistently cook medium-rare steaks! With my methods perfected, and sauces underway, we have been enjoying quality steaks with a great, luscious sauce on top and a side of baked potato – which is a rarity at our house and some veggies!
This one is really easy to make and totally worth adorning your next steak with!
Ingredients:
- 2 TBS butter
- 1 TBS olive oil
- 100 g mushrooms – we went with small button mushrooms, or you can slice your favorite variety!
- 1/2 C red wine
- 1/2 C stock (beef or veggie, chicken would even work!)
- 1 tsp cornstarch
- 1 TBS water
- 2 TBS each of minced parsley and chives
- 2 TBS cognac
- 2 TBS butter
Heat your frying pan and cook off your steaks!
De-glaze the pan with the butter and olive oil, scraping up the browned bits that are stuck to the bottom of the pan. Add the mushrooms and saute, cooking until softened – about five minutes. Then add the wine, bring to a boil and set on a low simmer, reducing until halved about 8-10 minutes. Add the stock, bring to a boil, and reduce by half over low heat, about five minutes.
Whisk in the cornstarch and water until combined and the sauce thickens slightly. Add the cognac and cook over medium heat for an additional three minutes, reducing the sauce a bit more. Add the last 2 TBS of butter, whisking until combined and the sauce is piping hot. Pour over your steak and serve!
