This savory sauce is a perfect complement to a juicy steak, adding a rich and umami flavor.
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms, sliced
- 1 small shallot, minced
- 2 cloves garlic, minced
- 1/4 cup dry sherry (optional)
- 1 cup beef broth
- 1/2 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Sauté the mushrooms: Heat butter and olive oil in a large skillet over medium-high heat. Add the mushrooms and cook for 5-7 minutes, stirring occasionally, until golden brown and softened.
- Add aromatics: Stir in the shallot and garlic, and cook for another minute until fragrant.
- Deglaze the pan (optional): If using sherry, pour it into the pan and scrape up any browned bits from the bottom. Let the sherry simmer for a minute or two until slightly reduced.
- Build the sauce: Add the beef broth, heavy cream, Worcestershire sauce, and thyme. Bring to a simmer and cook for 5-7 minutes, or until the sauce thickens slightly.
- Season and serve: Season the sauce with salt and pepper to taste. Pour over your cooked steak and garnish with fresh parsley, if desired.
Tips:
- For a richer sauce, you can use all butter instead of a combination of butter and olive oil.
- If you don’t have sherry, you can substitute it with another dry white wine or even chicken broth.
- You can adjust the thickness of the sauce by adding more or less cream. For a thicker sauce, simmer for a longer time or add a cornstarch slurry (mix 1 teaspoon cornstarch with 1 tablespoon water).
- This sauce can also be used with other proteins like chicken or pork.
