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Pan-seared strip steak topped with creamy wild mushroom demi-glace sauce, plated elegantly on a simple white ceramic plate.
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Steak with Wild Mushroom Sauce

One of my earlies recipes on the site.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Keyword: beef, dill sauce, steak
Servings: 2 servings

Equipment

  • heavy cast iron or stainless steel pan

Ingredients

For the Steak

For the Mushrooms & Aromatics

  • 8 ounces wild mushrooms sliced (shiitake, cremini, chanterelle, or a mix)
  • 2 shallots finely chopped
  • 2 cloves garlic minced
  • 2 tablspoons unsalted butter

For the Sauce

  • ½ cup dry white wine or beef stock for deglazing
  • ½ cup prepared demi glace homemade or high-quality store-bought
  • ½ cup heavy cream
  • salt & pepper to taste
  • 1 teaspoon Dijon mustard or a few drops of truffle oil optional modern week

For Serving

Instructions

Prep the Steak

  • Remove steaks from the fridge 20–30 minutes before cooking to reach room temperature.
  • Pat steaks completely dry with paper towels—moisture prevents browning.
  • Season generously with salt and freshly ground black pepper. (Optional: salt 30–60 minutes ahead for a natural dry brine.)

Heat the Pan

  • Use a heavy pan, such as cast iron or stainless steel. Preheat over medium-high until shimmering.
  • Add 1–2 tablespoons olive oil and heat until it ripples slightly.

Sear the Steaks

  • Place steaks in the hot pan without overcrowding. Let cook undisturbed for 3–5 minutes per side, depending on thickness and desired doneness.
  • Use a thermometer: 125°F rare, 135°F medium-rare, 145°F medium.
  • Remove steaks, tent with foil, and rest 5–10 minutes. (Tip: resting preserves juices and ensures tenderness.)

Saute Aromatics

  • Reduce the heat to medium. Add 2 tablespoons of butter to the pan.
  • Sauté finely chopped shallots and minced garlic 1–2 minutes until fragrant.

Cook the Mushrooms

  • Add sliced wild mushrooms in a single layer. Avoid overcrowding; cook in batches if needed.
  • Let mushrooms brown 3–4 minutes per batch, stirring occasionally.
  • Salt after browning to maximize caramelization.

Deglaze the Pan

  • Pour in ½ cup dry white wine or beef stock.
  • Scrape up all browned bits from the bottom—they hold concentrated flavor.
  • Simmer 2–3 minutes until the liquid reduces slightly.

Build the Mushroom Demi-Glace Sauce

  • Reduce heat to low. Stir in ½ cup prepared demi-glace.
  • Add ½ cup heavy cream for richness. Stir until smooth and glossy.
  • Taste and adjust seasoning with salt and pepper. (Modern tweak: add a few drops of truffle oil or a teaspoon of Dijon mustard for extra depth.)

Finish & Serve

  • Slice the rested steak against the grain.
  • Spoon mushroom demi-glace sauce generously over the steak.
  • Garnish with fresh parsley.

Notes

Notes on Ingredients:

Demi-glace is essential—it’s the backbone of flavor. Even a high-quality store-bought version works.
Mushroom variety: Mix wild mushrooms for deeper flavor.
Steak choice: Ribeye is ideal for marbling; strip or filet mignon works for a leaner profile.

Tips & Notes:

Browning mushrooms in batches prevents steaming and intensifies umami.
Resting the steak ensures every bite is juicy.
Adjust the sauce thickness with stock if it reduces too much.