Serves 4
25 min
Perfect Steak Sauce
Recipe GLPR2c399e6d970363
A rich and elegant pan sauce featuring tender mushrooms and deep savory flavors, crafted from beef broth, red wine, demi-glace, and a touch of Cognac. This restaurant-quality sauce is the ideal complement to a beautifully seared steak, with a velvety finish from butter and a sophisticated depth that elevates any cut of beef.
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Ingredients
1/2 cup organic beef broth
2 tablespoons canola oil
1 pound cremini mushrooms, sliced (or white button, baby portabella, or mixed gourmet varieties)
2 teaspoons minced garlic
1/2 cup red wine
1/4 cup prepared demi-glace
2 tablespoons butter
1 tablespoon Cognac
Freshly ground black pepper to taste
Directions
Heat canola oil in a large sauté pan over medium-high heat. Once shimmering, add the sliced mushrooms in a single layer and cook for 3 minutes, stirring occasionally, until they soften and release their moisture.
Stir in the minced garlic and cook for 1 additional minute, stirring constantly, until fragrant.
Pour in the beef broth, red wine, and demi-glace, stirring to combine. Reduce the heat to low and simmer gently for 5–7 minutes, until the sauce is visibly thickened and reduced by approximately half.
Remove the pan from heat and stir in the butter until completely incorporated and the sauce achieves a glossy, silky finish.
Add the Cognac and season to taste with freshly ground black pepper. Stir gently to combine.
Transfer the sauce to a serving vessel and serve immediately alongside perfectly cooked steak.
