Fortified with red wine and fresh thyme, this luxurious mushroom sauce for steaks is as flavorful as it is easy to prepare.
It seems all of my friends on facebook are posting about how they can help you be fit and healthy and I'm just over here like, "Hey! I found an even better way to get you fat!" But let's be honest, you weren't going to commit to that New Year's resolution anyhow. Well, in my humble opinion, calorie for calorie, there is no better way to indulge than with a fat juicy steak smothered in a luxurious mushroom sauce.
Mushroom Sauce for Steak
My mushroom sauce combines red wine, beef broth, and fresh thyme as the primary flavoring agents for this steak topping. However, if you want a boozier sauce, you can use whiskey or brandy instead. Since I have not tested the recipe with whiskey or brandy I would probably start with a ¼ cup of liquor and add more only if needed.
I also recommend sticking to low sodium beef broth. The broth gets saltier as the liquid evaporates from the sauce, a low sodium broth will ensure your final mushroom sauce doesn't become a salty disaster. You can always add more salt if needed.
How to Make a Mushroom Sauce for Steaks
This mushroom sauce can be made in a saute pan independently from your steaks, which is helpful if you are grilling, or you can prepare the sauce in the same skillet you cooked your steaks in, while they rest or finish cooking in the oven. Using the same skillet adds even more flavor to the final sauce.
The mushroom sauce is pretty easy to make, the main issue people will run across 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, just add a couple dribbles of water to thin it back out.
How to Prevent Sauce from Being Lumpy
Whenever you are using flour as a thickening agent in a sauce you run the risk of the flour clumping up if it isn't properly incorporated into the liquid. To prevent the sauce from being lumpy slowly add beef broth, a little bit at a time, to a dish holding the flour. Mix it together to fully incorporate the two before continuing to add more liquid. This slurry can be adding to your mushroom sauce without lumps forming.
What to Serve with Steak
No steak dinner is complete without equally impressive side dishes. You will need a side of potatoes, I recommend twice baked potatoes if you are going all out, otherwise, my fluffy mashed potatoes are a sure winner. Pair that with a side of oven roasted asparagus and you have a meal to impress!
If you want to go in a different direction, try serving this mushroom sauce with steak bites. There is no reason it MUST be served on top of a whole steak.
Mushroom Sauce for Steaks
- 8 ounces Baby Bella Mushrooms (sliced)
- 2 tablespoons Butter
- 2 cloves Garlic (minced)
- ½ cup dry Red Wine
- 1 cup Low Sodium Beef Broth
- 1 tablespoons Flour
- 1 sprig fresh Thyme
- ¼ teaspoon fresh ground Black Pepper
- Melt butter in a saute pan set over medium heat then add mushrooms and saute until tender. Add garlic and cook 2 additional minutes.
- Deglaze the pan with red wine, scraping any burnt on bits at the bottom of the pan into the liquid.
- Place flour in a dish and beef broth a little at a time, whisking to combine as you go, until the flour is blended with the beef broth.*
- Add beef broth mixture to the pan along with thyme sprig and fresh ground pepper. Simmer sauce until it thickens, stirring occasionally. Taste for salt and adjust as needed.**
- Serve on top of your favorite steak.
If you enjoyed this Mushroom Sauce for Steaks recipe then you should probably like me on Facebook and follow me on Pinterest too. That’s what I would do at least, and if you are willing to take my advice on the food you put into your body you should probably follow my advice on that too.
Wow this looks delicious! Can’t wait to try it.
Thank you for the great recipe!
Have a great day.
Beautiful photography, such a wonderful color palette and the lighting is perfect! The recipe sounds super delicious too, thanks for sharing! 🙂