Print

Creamy Mushroom Sauce for Steak Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 75 reviews

This Creamy Mushroom Sauce for Steak recipe elevates your fillet mignon with a rich, velvety sauce made from sautéed mushrooms, shallots, garlic, and a splash of red wine, finished with heavy cream and fresh thyme. Perfect for adding gourmet flair to your steak dinner, this dish balances savory flavors and creamy textures in just 30 minutes.

Ingredients

Steak

  • 1 tablespoon olive oil
  • 4 x 8oz fillet mignon steaks (225g each)

Sauce

  • 2 tablespoons butter
  • 8 oz mushrooms, sliced (white, cremini, or mixed varieties)
  • 1/2 cup shallots, diced
  • 1 tablespoon Brazilian sofrito or 4 cloves garlic, minced
  • 2 teaspoons Dijon mustard
  • 1 tablespoon all-purpose flour
  • 1/2 cup red wine
  • 1 cup beef broth
  • 1 cup heavy cream
  • 1 teaspoon thyme leaves
  • Salt and pepper to taste
  • Fresh parsley, minced for garnish (optional)

Instructions

  1. Preheat the oven: Set your oven to 400°F (200°C) and allow it to fully preheat while preparing the steaks.
  2. Season steaks: Generously season the fillet mignon steaks with salt and pepper and let them sit at room temperature for up to 30 minutes to ensure even cooking.
  3. Sear steaks: Rub the steaks lightly with olive oil. Heat a cast iron or ovenproof skillet until hot, then sear each steak for 2 minutes per side to develop a nice brown crust.
  4. Bake steaks: Transfer the skillet with the steaks to the preheated oven. Bake for 5 to 10 minutes, depending on steak thickness and your preferred level of doneness.
  5. Rest steaks: Remove the skillet from the oven, transfer the steaks to a plate, and cover loosely with foil to keep them warm while you prepare the sauce.
  6. Make sauce base: In the same skillet, melt the butter over medium heat to capture the steak flavors left in the pan.
  7. Sauté garlic: Add the minced garlic or Brazilian sofrito to the butter and sauté until golden and fragrant, about 1 to 2 minutes.
  8. Add mushrooms and shallots: Stir in the sliced mushrooms and diced shallots. Season with salt and pepper and cook until softened and tender.
  9. Incorporate mustard and flour: Mix in the Dijon mustard, then sprinkle the flour over the vegetables, stirring constantly to create a roux with no white streaks.
  10. Deglaze and simmer: Pour in the red wine and simmer until the liquid is reduced by half. Then add beef broth, heavy cream, and thyme leaves.
  11. Thicken sauce: Continue to simmer gently until the sauce has thickened to a creamy, dreamy consistency. Taste and adjust salt if needed.
  12. Combine and serve: Return the rested steaks along with any accumulated juices to the skillet. Spoon the sauce over the steaks and garnish with fresh parsley if desired. Serve immediately.

Notes

  • Resting the steaks after cooking helps retain their juices and keeps them tender.
  • You can substitute Brazilian sofrito with minced garlic if preferred.
  • Adjust the red wine reduction time based on how thick or concentrated you want the sauce.
  • The type of mushroom can be varied to your liking—cremini add a deeper earthiness, white mushrooms a milder flavor.
  • If you prefer a thicker sauce, increase the flour slightly or reduce the sauce longer.
  • Make sure your skillet is ovenproof before transferring it to the oven to avoid accidents.

Find it online: https://recipethrive.com/creamy-mushroom-sauce-for-steak-recipe/