Creamy Mushroom Sauce Steak Recipe: A Classic Reimagined
Ah, creamy mushroom sauce steak! A comforting, elegant dish that’s always a hit. Today, I’m sharing my version—simple, flavorful, and sure to impress without keeping you in the kitchen for hours. This recipe is inspired by one of my YouTube videos where I walk through each step in detail. You'll find tons of tips and meal ideas there!
Ingrédients
- 500 g of 3A Angus beef tenderloin 2–3 steaks
- 30 ml Duck fat or neutral oil
- 300 g of brown cremini mushrooms cleaned and sliced
- 150 g of fiddleheads blanched for 3 minutes in salted boiling water
- 3 g of fleur de sel
- 2 g of freshly ground black pepper
- 30 g of unsalted butter
- 100 ml of full-bodied red wine
- 150 ml of brown stock
- 150 ml of 15% cream
- 10 g of panko breadcrumbs optional
Instructions
Prepare the ingredients:
- Clean and slice the mushrooms. Let the beef sit at room temperature. Blanch fiddleheads for 3 minutes in boiling salted water, then drain.
Cook the beef tenderloin:
- Pat dry and salt the steaks. Heat a pan on high. Melt the duck fat in the pan (or place oil in the pan). Sear the steaks for 2–3 minutes per side, depending on desired doneness. Remove and set aside.
Sauté the mushrooms:
- In the same pan, add butter. Sauté mushrooms until golden and reduced.
Deglaze & make the sauce:
- Pour in the red wine, scrape up the fond, and reduce by half. Add the brown stock and simmer to reduce. Stir in cream, adjust seasoning.
Reheat the beef:
- Return steaks to the pan to gently reheat in the sauce.
Sauté the fiddleheads:
- Quickly sauté in butter. Add panko for crunch (optional).
Vidéo
Notes
Tips and Tricks
- For a richer sauce, use 35% cream.
- Add a teaspoon of Dijon mustard for a punch of flavor.
- If you don’t have brown stock, use beef broth instead.
- Don’t hesitate to tweak the recipe to your liking or based on what’s in your pantry.
- The quality of the beef matters—don’t skimp!
Ingredient Substitutions
- Mushrooms: If you can’t find brown creminis, use shiitake, oyster mushrooms, or porcini.
- Fiddleheads: If unavailable, swap for asparagus, green beans, or broccoli.
- Brown stock: Substitute with concentrated beef broth or a bouillon cube.
- 15% cream: You can use 35% cream, crème fraîche, or even coconut milk for a lighter version.
- Red wine: You can substitute with white wine or beef broth.
Frequently Asked Questions (FAQ)
What is beef tenderloin?It’s a lean, tender cut from the lower back of the cow. It’s prized for its buttery texture and delicate flavor. Where can I find fiddleheads?
Fiddleheads are harvested in the spring in moist forests across Quebec, New Brunswick, and other parts of Canada and the US. How do I know if my steak is cooked enough?
Use a kitchen thermometer! Here are the internal temperatures:
Rare: 52–55°C
Medium rare: 55–60°C
Medium: 60–65°C
Medium well: 65–70°C
Well done: 70°C and above