Oh, yes, my friends, a mushroom sauce.
There's nothing better than a
delicious mushroom sauce on steak.
Just six simple ingredients and a little bit of time.
You can have this, my friends.
Check it out.
Welcome to The Sauce and Gravy Channel.
This is Johnny Mac and we're going to dive
into a delicious mushroom red wine steak sauce.
Get ready, folks.
Let's go.
Did somebody say steak?
friends, mushrooms, sauce, steak.
What could be better?
Well, I got it doing a little bit of red wine.
Let's hit it, folks.
We're starting off here with
those delicious button mushrooms.
We're slicing them up here nice and fine,
getting them ready to go into the sauce.
You can use any type of mushrooms that you like.
I'm just using some nice white button mushrooms.
I'm using 3/4 of a pound
or 375 grams of the button mushrooms.
Next up to bat, we have the little shallot.
We're going to go ahead and chop this guy in half.
We're going to use a medium shallot or
roughly about 40 grams worth of shallots.
We're going to take this guy.
We're going to slice them nice and fine.
Best way to do this is to make
some nice lengthwise incisions into the shallot.
And you can take that handy dandy blade
and you can do a horizontal cut.
You can do one or two cuts just
depending on the size of the shallot.
I'm just going to go ahead and do one cut here.
And then my friends, you slice and you dice.
We are not going to strain out the steak sauce.
So the mushrooms and the shallots,
they're staying in the steak sauce.
So these shallots, you want them
to be chopped nice and fine.
This is such an easy, fancy type
sauce that you can make at home.
All the ingredients are readily available.
You can make this at home so quick and easy.
I mean the hard part is over
chopping the shallots and chopping the mushrooms.
That's it.
Next we work on the steaks fantastic.
I like to saute the steaks in the saucepan.
It gives just a lot of fond and
flavor which come out into the sauce.
You can do this on a grill.
You can start off this point right here
with just putting some oil into the pan.
But check it out, folks.
Look at that fond, that's flavor.
And these steaks, they didn't have
too much fat or grease.
So there's not much degreasing.
So I'm going to leave the
grease of the steaks in there.
I'm also going to add roughly about
an additional tablespoon of olive oil.
If you're not going to saute the steaks and put them
in the oven and you're just going to grill, you'd start
off this step with two tablespoons of olive oil.
Then you can go ahead and throw those
delicious mushrooms in my friends, check it out.
It's coming together nicely.
We're going to Cook these guys
over medium to medium high heat.
Just make sure that you keep on stirring it.
You don't want to burn.
These guys got to watch it.
While you're stirring it, these guys release a little bit
of liquid so you can always scrape the bottom of
the pan, get that fond up off the bottom so
it can be well incorporated into this sauce.
So we're going to saute these again for ten minutes.
And they're starting to get a
little bit more sauteed here.
We're coming together really nicely.
Halfway through the sauteing, maybe
about five minutes in.
Go ahead and grab those shallots.
Pop those bad boys into the old mixture here.
They're going to saute for the remaining five minutes.
They're going to get nice
and translucent, wonderfully tender.
It's really coming together really well.
Now check it out. Look at that.
Deliciousness, my friends.
And then now's the time, my friends, we're going to
throw in a little bit of a pop of flavor.
We're going to throw in some fresh thyme sprigs.
We're going to throw them on in.
Get these bad boys well mixed in.
This is just going to add so much flavor to this.
You can just smell it almost immediately.
Once you start putting it in, that
heat kind of reacts with it.
And oh, my goodness, folks, this
smells so fantastic as this.
I can almost just eat this like this.
It's been about ten minutes now.
The mushrooms are tender.
The shallots are nice and soft.
The time is incorporated in really well.
Now it's time to add a little bit of red wine.
I'm using a Merlot here.
Two cups of red wine or 500 ML.
Get it ready to go in, folks. Cheers.
Not only does this sauce just taste absolutely
phenomenal, the color is absolutely amazing with that
beautiful dark red Maroon type color there.
I mean, just check it out. Look at this.
Look at it going in.
You can see that color.
It's just absolutely fantastic.
And the smell, the smell coming off.
This is just absolutely profound.
It's so rich, so delicious.
This sauce, this mushroom steak
sauce, is absolutely fantastic.
This is just definitely a super easy way
to make a wonderfully fancy recipe at home.
I mean, it's just so easy to do.
Next up, to bat two tablespoons of veal Demi-glace,
you can either make your Demi-Glace at home.
It's really an Espanol sauce as well
as a Brown stock, just reduced down.
Or you can buy it at the store.
And if your grocery store doesn't have it
for some reason, it's always available online.
So check it out.
It really adds just such a rich taste.
The texture is just wonderfully thick.
It's glossy.
It looks fantastic.
Just such a great addition to the sauce.
And if you buy it at the store, you just really take
it out of the little container, pop it into the sauce, and
you're ready to go super quick and easy, my friends.
And absolutely tasty.
Now that we've got our red wine
and our Demi-glace into the mixture.
We're going to go ahead and reduce this
down for ten minutes over a medium heat.
We're going to reduce it down roughly by half.
Just check it out, folks.
It's just looking absolutely fantastic.
It's getting thicker by the minute.
The juices, the flavors.
Oh, it looks delightful. My friends. Check out that.
It's just absolutely divine looking. Look at it.
It's so oily, it's glossy, it's delicious.
All right, so we've reduced this by half.
It's been about ten minutes. Now.
It's time to break out that Rod
and reel and do a little fishing.
We're going to fish for a
little bit of the time sprigs.
Catch a few here, catch a few there,
catch a big Whopper of a time sprig.
Just make sure that they're all out of the sauce.
You don't want those guys in there.
It'd be rough to get a little bit
of a mouthful of a time sprig.
Whenever you're diving into this delicious Mushroom Red Wine
steak sauce, look at that deep Burgundy color.
It's absolutely amazing.
So we're going to turn off the heat.
So the sauce is off heat.
We're going to take some chilled butter, six
tablespoons or 85 grams of chilled butter.
We're going to throw these in there a little bit at
a time, so maybe three or four pieces at a time,
mix them in, get them well incorporated and then throw a
few more pieces in, get those mixed in and your sauce,
it will become nice, thick, absolutely delicious.
This will add some rich, creamy
texture and flavor to this.
It'll just make it absolutely fantastic.
And again, just to re emphasize, the sauce
is off heat and the butter is cold.
And we are just putting a little
bit of butter in at a time.
The reason why you want the butter to be
cold is because it helps with the emulsification process.
If it's cold, it melts slower and it
slowly incorporates that butter fat into the sauce.
That's the same reason why you're just
doing a little bit at a time.
You're just like slowly incorporating all this
deliciousness into the sauce and it'll help
keep that sauce from splitting.
So we're almost done here.
Almost all of the butter is incorporated
in it's looking thick, it's looking delicious.
And once it's ready to go, make sure you give
it a taste, adjust the seasonings, add a little bit
of salt, add a dash of pepper and then you're
ready to go, my friends, it's just coming together so
nicely for a delicious steak sauce.
This Mushroom Red Wine Steak sauce is
absolutely phenomenal easy to make at home.
Tastes great.
You can dazzle your friends, your family or just indulge
yourself this type of sauce because it has a lot
of emulsified butter in it really doesn't work out by
saving it and having it the next day.
So you are going to want to make it
and then go ahead and have it, my friends.
Thanks for watching.
I hope that you enjoyed the recipe.
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