Mushroom Sauce for Beef

  • Prep Time
    Excluding the veal stock an hour
  • Cook Time
    An hour at least
  • Serving
  • View

Behold the noble cow as captured by Michael Guidry New Orleans artist. This is a deeply flavored, prime-beef-worthy mushroomy sauce that glistens.  Nap this over a grilled steak, filet or broiled tenderloin.  You should have some good veal stock in your freezer that you made one weekend when you had plenty of time to watch over it.  Thaw it the morning of your dinner party (isn’t every dinner a sort of party?)  Let it reduce over low heat a couple of hours.  Then saute a bunch of fresh mushrooms, add the reduced veal stock and you’ll have the most elegant mushroom sauce you’ve ever tasted.

UPDATE: AUGUST 6, 2022.  I had a beautiful little filet tail last night that I grilled on my small Big Green Egg. I did NOT have a gorgeous veal stock in my freezer.  So, I made the sauce this way:  Melt a knob of butter in a big saute pan over medium heat.  Saute the minced garlic and chopped scallions (because in this case, that’s all I had). Add the chopped mushrooms and cook until they are soft. I was watching a movie, so I turned down the heat and the mushrooms stayed warm and soft for a while.  Then, when wanted to deglaze the pan, I turned the heat back up and poured in a splash of really good sherry.  Stirring with a wooden spoon, I started adding the Campbell’s beef broth (one 10.5 ounce can). With the heat cranked up a little, the stock simmered and reduced.  Add about a half tablespoon of Dijon mustard and about a teaspoon of Worcestershire sauce.  Continue stirring and simmering and reducing.  I was still watching a movie and getting my grill ready, so I kept the heat pretty low from here.  At the end, I added cream.  Be careful and don’t add too much at once (you can add more later, but you can’t take it out!).  Keep warm and serve over a good piece of medium rare beef.



    If you have a good veal stock in the freezer, this is a breeze. For the mushrooms, pick up whatever is available that looks good, mini portabellas, white buttons, and chanterelles would be a good mix.

    Step 1

    Thaw the veal stock, put in a big stockpot and reduce it a couple of hours over low heat. You want to reduce it to about 3 or 3 1/2 cups of stock.

    Step 2

    Chop the mushrooms into varying sizes. You might want to halve the small button mushrooms, quarter the mini portabellos and roughly chop the chanterelles.

    Step 3

    Melt a knob of butter in a big saute pan over medium to medium high heat. Saute the mushrooms and minced shallots and garlic. Don't burn the garlic!

    Step 4

    Add the leaves of about 6 thyme sprigs. Salt and pepper.

    Step 5

    Sprinkle a few tablespoons flour over mushrooms and add a little extra butter and stir with a wooden spoon to coat the mushrooms.

    Step 6

    Add the reduced stock . Bring the sauce up to a very gentle boil once. Stir often. Then simmer until the flour taste cooks out.

    Step 7

    Keep this at a low simmer until you are ready to serve it. You may need to thicken with a little cornstarch slurry (a few teaspoons of cornstarch mixed with water). You want a thick shiny sauce that coats the back of a spoon.

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