Mushroom Sauce for Steak

By Hank Shaw · 25 min

Ingredients

Instructions

1. Heat a large sauté pan over high heat and add all the mushrooms. Shake the pan and let them release their water, about a minute or three.
2. Add the butter and toss to combine. Sauté the mushrooms until well browned, then transfer them to a bowl with any butter left in the pan. Wipe out the pan and cook the steaks.
3. While the steaks rest, add the minced shallot to the pan, adding a little butter if it is too dry. Brown the shallot for a minute or two, then add the mushrooms and their juices from the bowl and toss.
4. Add the salt, pepper and thyme, then the tomato paste. Mix well and cook for 1 minute. Add the venison or beef stock and mix well. Pour in the brandy and bring to a boil. Boil until the sauce thickens to the consistency of heavy cream, a couple of minutes depending on the pan size.
5. Turn off the heat, stir in the heavy cream and the minced herbs, taste again for salt, and serve.

Summarized from Hank Shaw's video. Watch it for the details.

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CreamMushroomHeavy creamShallotTomato pasteVenison