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We take steak night seriously in this house. Unless steaks are something we’ve grabbed last minute as a quick meal to go with salad and chips on the way home from somewhere, I always make the time to do a proper steakhouse side and a good sauce. Sometimes if we’re feeling super fancy I make my Cheats Bearnaise, but our new go-to favourite (as it doubles as the vegetable side dish if we don’t add roasted tomatoes or a tangle of watercress) is this wonderfully savoury and creamy Mushroom and Brandy Steak Sauce.
It’s adapted from the mushroom and brandy steak sauce in Tom Kerridge’s Pub Kitchenad, which with a rib-eye steak infused in a herb butter served alongside is an absolute cracker of a dish. But, a dish not to be repeated because of the sheer volume of butter and pans involved. But we loved the creamy mushroom sauce so much, I kept on making it, gradually reducing the amount of butter (and in slightly lesser volumes the double cream) I used in it each time until we noticed the difference. Then I knew the version before the one on the table was the perfect one, becoming our go-to mushroom steak sauce with a finishing flourish of tarragon stirred through at the end, because we both really, really love steak and tarragon together (as you can see from the jar of French tarragon mustardad alongside!)
Tips for Success
Prepare all your ingredients before starting the sauce. At times in this recipe there is a lot to add at once, but it’s super easy (with a glass of red wine in hand!) to follow if everything is prepped and measured out before you add the butter to the pan.
Choose chestnut mushrooms. It may seem like a little thing, but I’ve tried this with white button mushrooms and the flavour of the finished sauce was just not the same.
Make the sauce before you cook your steak. A perfectly cooked steak never takes as long as you think it will, even with resting time, whilst the sauce will happily keep warm on a low heat (with a lid if your pan has it for preference) if you stir it occasionally whilst you do the steaks and fry / air fry some chips.
Frequently Asked Questions
Do I have to use brandy in this recipe?
No, but it really does add a certain something to the recipe so do try to include it – Cognac would be a good (even more luxe) substitute, or you can also sub in white wine. Up the amount of stock in the recipe if you’re leaving out alcohol completely.
What sort of steak should I serve alongside?
Honestly, this has worked beautifully with every cut of steak we’ve served with it. Pictured is one of the bavette steaks we love from Field and Flower. I’m a brand ambassador for them, but my love for their meat is 110% genuine, I was a dedicated customer for two years before!
I don’t like tarragon; can I switch it for another herb?
Yes – flat leaf parsley would make a nice substitute.
Can I serve this sauce with something other than steaK?
This mushroom sauce would also be delicious with chicken.
This easy Mushroom and Brandy Steak Sauce is rich, creamy, luxurious and perfect for an at-home steak night! Perfect for making ahead it is also delicious served with chicken.
Ingredients
Scale
30g unsalted butter
2 banana shallots, finely chopped
1 large garlic clove, finely chopped
200g chestnut mushrooms, peeled and sliced
leaves from 2 springs of fresh thyme
2 tbsp brandy
150ml chicken stock
1 tbsp Worcestershire Sauce
100ml double cream
salt and pepper, to taste
small handful fresh tarragon leaves, finely chopped
Instructions
Melt the butter in a medium-large heavy bottomed frying pan (bonus points if it has a lid for keeping things warm whilst you cook the steaks) over a medium high heat. Once it is frothing, add the chopped shallots and garlic and gently cook for 8-10 minutes until soft, and on the cusp of taking on colour.
Stir in the mushrooms and the thyme leaves, and raise the heat a little. Cook for 5 minutes or so until the mushrooms are soft and have given off their water, but the shallots have again not taken on too much colour
Add the brandy and allow it to reduce by half. Then add the stock and Worcestershire sauce, and simmer for a couple of minutes before adding the cream. Then simmer for 8-10 minutes until the sauce has thickened.
Season to taste, and keep warm with the lid on (if you have one) over a low heat, stirring occasionally whilst you cook the steaks and sides. Stir in the tarragon just before stirring!
Notes
Make the sauce before the steak and sides, it will happily keep warm whilst you’re getting on with everything else!
I'm a food writer, professional recipe developer and cookbook author living in the English Countryside. I love creating easy, accessable recipes filled with vibrant world flavours that are manageable on busy weeknights. Simple and delicious dinners, from my kitchen to yours!
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