A mushroom sauce for steak

[Richtee]

Had bout a cup of white buttons left over from a pot of beef barley soup. Was cooking up some steaks last night and came up with this:

Chop shrooms fine, dump in fry pan along with a half cup of beef stock, a chopped garlic clove and about a teaspoon of dehydrated chopped onion. Simmer for a few min. and remove from heat.
When cool enough, pour into a food processor and puree.
Pour back in pan, add a tablespoon of butter and reduce to a thick paste while mixing to prevent scorching.

OOPS...forgot a few grinds of CBP!

A couple min. before steaks are ready- after the last flip, spread over top of steaks and serve.

Was pretty good stuff!

I could see adding other spices/herbs, and perhaps a shot of red wine as well...

[Bassman]

Funny that you posted this Rich. I just finished a mushroom sauce for tonight's elk tenderloins. I chopped mushrooms, onion and garlic. Put in a frying pan with a little olive oil and butter. Let it saute for a bit then added some rosemary/garlic seasoning, a sprinkle of chipotle powder, white pepper, black pepper, celery salt and a shake or two of ground coriander seed. Then added 1/2 cup of beef stock and 1/2 cup of Charles Shaw red wine. Reduced by half. Now I just hope it tastes as good as it smells.

[Richtee]

Sure sounds like it will, Bass. Apparently this is a fairly classic style sauce from feed back I got at another site. Some add heavy cream or half and half as a finish. Careful not to overheat after that...

[RowdyRay]

That's what I like to do. Not pureeing it, but the ingredients. And a little red wine is almost a must.

[blues_n_cues]

Sure sounds like it will, Bass. Apparently this is a fairly classic style sauce from feed back I got at another site. Some add heavy cream or half and half as a finish. Careful not to overheat after that...

yup.

sautee garlic,shrooms,& shallots in oil & butter. deglaze w/ a red wine. a bit of beef base. reduce by 1/2 & add heavy cream. if you have oyster sauce add 1/2 tbsp in too.- classic n.y. steak house sauce.

[Bassman]

Sure sounds like it will, Bass. Apparently this is a fairly classic style sauce from feed back I got at another site. Some add heavy cream or half and half as a finish. Careful not to overheat after that...

If I had seen this post earlier, I could have done the heavy cream. It came out pretty darn good without it though. I had sprinkled Canadian steak seasoning on the tenderloins and let them rest all afternoon. Seared both sides on a hot grill until they were medium rare. Sure glad I got that elk!

[Richtee]

yup.

sautee garlic,shrooms,& shallots in oil & butter. deglaze w/ a red wine. a bit of beef base. reduce by 1/2 & add heavy cream. if you have oyster sauce add 1/2 tbsp in too.- classic n.y. steak house sauce.

Crap... why do I bother to get a few drinks in me and create? I should buy more books!

Right Vlap?

[Fishawn]

All great ideas...... Keith!... How did the Elk Tenderloins turn out..... I don't know if their is anything better than that.... And with the finishing sauce....... AWESOME

[curious aardvark]

for me a mushroom sauce should have visible bits of mushroom in it - what you made sounds like mushroom soup rich.
Which would be good too :-)

No idea how I make mushroom sauce - don't think I've ever standardised it. I just make one. lol

Sliced & chopped mushrooms and oinions cooked in butter, then probably add little red wine and some other stuff - I don't know, just one of those things I make lol
I'm not a big fan of adding stock cube stock to anything. And we never have fresh stock around. So I pretty much always make sauces from scratch.

[Whisky Fish]

I have to start doing more sauces. Thanks for the inspiration gang. (Problem is, I'm already sauced by the time it's time to make the sauce)

[Richtee]

Heh it could have been soup I suppose...except for the reduction. And I did use fresh beef stock... a couple ladles off th top of a pot of beef barley soup I made a couple days ago.

[lcruzen]

Another good finishing sauce for steaks is Zip Sauce. Pretty popular around Detroit steak houses and when eating at Mario's downtown the waiter told me it was 3 parts clarified butter and one part Maggie seasoning. You could certainly modify it with other ingredients.

[blues_n_cues]

Crap... why do I bother to get a few drinks in me and create? I should buy more books!

Right Vlap?

"creating" is more fun.

[Uncle-Honky]

Sounds like some good stuff to me. I'll have 4 eggs over easy with my steak 'n mushroom sauce! Oh BTW it's ok to get some on the eggs too

[supervman]

You F'ers got me hungry! :)