Fortified with red wine, fresh thyme, and tender mushrooms, this luxurious mushroom sauce for steak is as flavorful as it is easy to prepare.

There is no better way to indulge than enjoying a fat juicy steak smothered in the earthy flavor of a luxuriously creamy mushroom sauce. Best of all, this flavorful steak topping can be prepared in less than 15 minutes. Get ready to transform a good steak into a great steak!

Ingredients & Substitutions

• Baby Bella Mushrooms - You can substitute any other type of mushroom, such as white button mushrooms, cremini mushrooms, or shiitake mushrooms.
• Butter - I strongly recommend using butter over olive oil.
• Garlic cloves - You can substitute garlic powder, but I strongly recommend fresh garlic.
• Dry Red Wine - I recommend Merlot, pinot noir, or cabernet sauvignon. If you want a boozier sauce, you can substitute whiskey or brandy. I would probably start with a ¼ cup of liquor and add more only if needed.
• Low Sodium Beef Broth or Beef Stock - The broth gets saltier as the liquid evaporates from the sauce, a low sodium beef broth will ensure your final mushroom sauce doesn't become a salty disaster. You can always add more salt if needed.
• All-purpose Flour
• Fresh thyme sprig -Other fresh herbs such as rosemary sage can be substituted. For best flavor, I would avoid dry herbs in this recipe if possible.
• Fresh ground Black Pepper
• Customize this recipe - This can be turned into a cream sauce by adding heavy cream, similar to my steak gravy recipe. If you want a deeper flavor, add a teaspoon of Worcestershire sauce.

How to Make a Mushroom Sauce for Steaks

This savory mushroom sauce can be made in a saute pan or cast iron skillet independently from your steaks, which is helpful if you are grilling steak, or you can prepare this flavorful sauce in the same skillet you seared your steaks in, while they rest or finish cooking in the oven. Using the same skillet adds even more flavor to the final sauce because the pan drippings really amp up the flavor.

Begin by melting the butter in a large skillet set over medium heat on the stovetop, then place the sliced mushrooms in the hot pan and saute mushrooms until tender. Then add the minced garlic and cook an additional two minutes.

Pour your dry wine in the skillet and deglaze the pan by scrapping the bunt on fond stuck to the bottom of the pan with a whisk or wooden spoon.

Combine your flour and beef broth in a small bowl by adding flour to the liquid a dribble at a time to ensure it combines lump-free. Then add the broth mixture to your skillet along with the fresh sprig of thyme and black pepper. Bring your mushroom steak sauce to a simmer and continue to cook until it thickens into a sauce consistency. Add salt if needed and serve as a steak topping.

Tip: The main issue people have with this easy mushroom sauce recipe is the sauce being too thin, or too thick. Both of these are easy to fix. If your mushroom sauce is too thin, just let it cook longer. More liquid will evaporate as it cooks, thickening the sauce. Conversely, if the sauce gets too thick, the best way to fix it is to add a couple of dribbles of water to thin it out.

Storing and Reheating Leftovers

Leftover mushroom sauce can be stored in an airtight container in the refrigerator for up to one week. The extra sauce will reheat easily in the microwave. However, if it thickens too much while sitting in the fridge you can simply add a small amount of water or broth to thin it back out.

What to Serve with It

• Steak - This steak topping is perfect to serve over any grilled steak, broiled flank steak, steak bites, or even when cooking a frozen steak.
• Potatoes - I recommend twice baked potatoes if you are going all out, otherwise, my steakhouse mashed potatoes or fluffy mashed potatoes are both sure winners. 
• Vegetables - Finish the meal with a side of oven roasted asparagus or roasted broccoli and carrots.
• Bread - Dinner rolls or crusty bread is perfect for soaking up any extra sauce!

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This recipe was originally published here on January 7, 2019.