Steak with Burgundy Mushroom Sauce: The Ultimate Flavor Experience
Elevate simple dinners with a velvety red wine finish that delights every guest.
Nothing elevates a hearty steak dinner quite like a mushroom sauce imbued with the deep, luxurious notes of red wine. Whether you’re looking to impress guests or treat yourself to something special, this steak with Burgundy mushroom sauce offers a beautiful combination of rich flavors, appealing presentation, and simple weeknight execution. Drawing inspiration from home-cooked classics and chef-approved techniques, this guide will walk you through every step to flavorful perfection.
Why You’ll Love This Steak Recipe
- Versatile Sauce: This hearty mushroom and wine sauce complements a wide range of steak cuts, as well as other proteins like chicken or even burger patties.
- Easy Ingredients: All you need are mushrooms, garlic, green onions, parsley, butter, and your favorite red wine.
- Quick Preparation: The sauce comes together in minutes, making it perfect for busy weeknights or special occasions.
- Richer Flavor: Slow sauté and a robust reduction create a restaurant-quality result in your own kitchen.
What is Burgundy Mushroom Sauce?
Burgundy mushroom sauce is a classic French-inspired accompaniment made by sautéing fresh mushrooms, aromatic vegetables, and simmering in rich red wine—traditionally Burgundy, but any quality dry red will suffice. The sauce is finished with butter and parsley, resulting in a velvety, deeply flavored topping that’s superb with steak or other meats .
Essential Ingredients
| Ingredient | Description | Tips |
|---|---|---|
| Steak | Sirloin, ribeye, fillet, or skirt | Choose your favorite; the sauce complements all cuts |
| Mushrooms | White button or cremini | Slice evenly for best texture |
| Green onions | Sliced to the dark green part | Add sweetness and mild bite |
| Garlic | Minced | Use fresh for robust flavor |
| Butter | Unsalted or salted | For sautéing and finishing the sauce |
| Red wine | Burgundy, Merlot, or Cabernet | Any dry red wine works; avoid sweet varieties |
| Fresh parsley | Finely minced | For color and bright finish |
| Salt & pepper | To taste | Season throughout for depth |
Step-by-Step Preparation
Achieve mouthwatering steak and a perfect mushroom sauce with these simple steps:
1. Prepare the Ingredients
- Mushrooms: Wash and slice, aiming for even, medium-thin pieces.
- Green onions: Slice up to the dark green tops.
- Garlic: Peel and mince three or four cloves.
- Steak: Bring to room temperature, season both sides with salt and pepper.
2. Sauté the Mushrooms and Aromatics
- Melt 1/4 cup (half a stick) butter over medium-high heat in a large skillet.
- Add mushrooms, green onions, and garlic to the hot butter.
- Stir frequently, keeping the heat fairly high. Cook until the mushrooms have released their moisture and taken on a golden-brown color; about 5–7 minutes.
3. Deglaze with Wine and Simmer
- Pour in 1.5 cups of your chosen red wine.
- Reduce heat to a simmer and stir, scraping up any browned bits from the bottom of the pan for added flavor.
- Allow the mixture to simmer 8–10 minutes, or until the wine has reduced by at least half.
If the mixture reduces too much, simply stir in an extra splash of wine or some beef broth until you reach your desired sauciness .
4. Finish the Sauce
- Right before serving, stir in a tablespoon of butter for a glossy finish and richness.
- Mix in a handful of finely minced parsley for a pop of freshness and color.
What others are reading
5. Cook the Steak
- While the sauce simmers, cook the steak either in a skillet or on a grill to your preferred doneness.
- Rest the steak a few minutes after cooking to retain juices.
- Tip: This sauce works equally well with pan-fried, grilled, or even burger patties!
6. Serve
- Spoon the rich Burgundy mushroom sauce generously over the steaks.
- Garnish with extra parsley or green onions, if desired.
- Pair with creamy mashed potatoes, roasted vegetables, or crusty bread to soak up the sauce.
Expert Tips and Tricks
- Wine Matters: Use a wine you enjoy drinking. A dry red such as Burgundy, Merlot, or Cabernet Sauvignon imparts the best flavor. Avoid sweet wines for this savory sauce.
- Butter for Depth: Butter not only sautés the vegetables but finishes the sauce for a silky mouthfeel.
- High Heat Searing: Searing mushrooms over high heat ensures a deep, satisfying flavor. Let mushrooms brown without stirring constantly before adding liquids.
- Parsley for Balance: Fresh, curly parsley is more than just a garnish. Its earthy brightness cuts through the richness of the butter and wine.
- Make Ahead: The sauce can be prepared a few hours in advance and gently reheated. If it thickens too much, add a splash of wine or beef stock to restore consistency.
Choosing the Right Steak Cut
This sauce is designed to work with a variety of steak options:
- Ribeye – For maximum flavor and marbling.
- Sirloin – Leaner but still juicy, letting the sauce shine.
- Fillet (Filet Mignon) – Ultimate tenderness; pairs elegantly with the robust sauce.
- Skirt or Flank Steak – Great for bold flavors and rapid cooking.
- Burger Patties – For a casual twist, top a seared burger patty with the same sauce.
Substitutions and Variations
- Mushrooms: Try cremini or portobello for extra earthiness. Mixed mushrooms will add layers of flavor and texture.
- Onions: Substitute shallots, yellow, or red onions for green onions.
- Wine-Free Option: Use beef stock or a mix of beef stock and a tablespoon of soy sauce for a non-alcoholic version; the flavor profile will change but remains delicious.
- Herbs: Tarragon or thyme can add a classic French aromatic twist. Always finish with fresh parsley for balance.
What to Serve With Steak and Burgundy Mushroom Sauce
- Mashed potatoes or cauliflower purée—for a creamy, mild base.
- Roasted or steamed green vegetables—asparagus, green beans, or broccolini work well.
- Crusty artisan bread—ideal for soaking up the extra sauce.
- Crisp salad—with a citrus vinaigrette to contrast the richness.
Storing and Reheating Tips
- Store leftover mushroom sauce in an airtight container in the refrigerator for up to 3 days.
- Reheat gently over low heat, adding a tablespoon of wine or beef broth if the sauce has thickened.
- Steak is best enjoyed fresh, but leftovers can be sliced thin and served in sandwiches or wraps, topped with reheated sauce.
Nutrition Information (Approximate Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 420 (including sauce, per 6oz steak) |
| Fat | 28g |
| Protein | 36g |
| Carbohydrates | 7g |
| Fiber | 2g |
| Sugar | 3g |
| Sodium | 340mg |
Frequently Asked Questions (FAQs)
Can I make this sauce without wine?
Yes. Substitute beef broth and a splash of Worcestershire or soy sauce for a similar depth of flavor, though you’ll miss the classic wine aroma.
What type of mushrooms work best?
White button or cremini mushrooms are classic for their mild, earthy flavor and firm texture. Feel free to use a mix or even wild mushrooms for more complexity.
Will this sauce pair with other proteins?
Absolutely! The sauce is delicious with chicken breasts, pork chops, veal, or even over roasted vegetables and mashed potatoes.
How can I thicken or thin the sauce?
If it reduces too far and becomes dry, add a splash of wine or beef broth until it’s silky. To thicken further, consider simmering without a lid for a few extra minutes.
Can I make a gluten-free version?
This sauce is naturally gluten-free as long as you use a gluten-free wine and ensure no other additives contain gluten. Always double-check ingredient labels for safety .
Chef’s Notes: Getting Creative
Don’t be afraid to put your own spin on this sauce:
- Try wild mushrooms like shiitake or oyster for a gourmet touch.
- Add a teaspoon of Dijon mustard or a splash of Worcestershire sauce for umami depth.
- Finish with a spoonful of sour cream or crème fraîche for a creamy, tangy twist.
- For an extra-glossy look, whisk in more cold butter at the very end.
Printable Recipe Summary
- Prep Time: 10–15 minutes
- Cook Time: 25–30 minutes (including steak and all sauce steps)
- Yield: 4 servings
Popular Variations & Substitutions
- For Extra Garlic Lovers: Double the minced garlic for a truly aromatic sauce.
- Low-Carb Option: Skip any thickening agents and stick to pure reduction.
- Dairy-Free: Replace butter with olive oil, though the richness will differ.
Final Thoughts
The harmony of beefy steak and savory Burgundy mushroom sauce is a classic worth mastering. It is equal parts weeknight comfort and impressive dinner-party fare—proof that the best food can be both easy and indulgent. Bring it to your own table tonight, and discover just how transformative a simple sauce can be.
References
- https://thehappytummy.wordpress.com/2010/04/10/steak-with-burgundy-mushroom-sauce-gluten-free/
- https://www.thepioneerwoman.com/food-cooking/recipes/a8914/steak-with-burgundy-mushroom-sauce/
- http://sugarandspice-celeste.blogspot.com/2012/01/burgundy-mushrooms-pioneer-woman.html
- https://www.thepioneerwoman.com/food-cooking/recipes/g36383850/steak-sauce-recipes/
- https://www.thepioneerwoman.com/food-cooking/recipes/a9476/burgundy-mushrooms/
- https://tastykitchen.com/recipes/main-courses/steak-with-burgundy-mushroom-sauce/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g32961068/mushroom-recipes/
Similar Articles
Read full bio of medha deb
