I’ve published a few ways of cooking some delicious steak, especially rib-eye. Time to look at how to augment the dishes even further, starting with this tasty Madeira and mushroom steak sauce. It’s perfect with many cuts of steak, including filet mignon.
Madeira and Mushroom Steak Sauce
- Frying or saute pan
- Sharp knife
- Chopping board
- Measuring spoons
- Small bowl
- 170ml sweet (Doce) Madeira
- 500g chestnut mushrooms
- 30g butter
- 2 white onion
- 4 tbsp thick double cream
- 2-3 tsp Dizzy Pig Red-Eye Express (optional)
- 2 tbsp sour cream
- 2 tsp cornflour
- 1 tsp black and red pepper
- ½ tsp salt
- Rapeseed oil for frying
It’s important to get proper white onions, i.e. onions with white skins. They work better than onions with tanned skins. For the pepper, you can also use ground black peppercorns … or small whole ones, whatever you prefer.
The Dizzy Pig Red-Eye Express is used to give the sauce a slight heat kick. I add it when doing this sauce for rib-eye steak cooked reverse sear with a BBQ rub.
- Dice the white onions into small chunks. Slice the mushroom into bite-sized pieces.
- Add 2 tbsp of Madeira to a small mixing bowl with the cornflour. Mix and set aside.
- Heat the oil in a frying pan over medium heat, fry the onions until soft. Add mushrooms and butter and cook for 2-3 minutes until the mushrooms are soft.
- Add the remaining Madeira and let the sauce simmer for 2-3 minutes. Then add double cream, sour cream and stir it up. Season to your personal taste with salt and pepper, a pinch salt and a couple of pepper are good for me.
- Stir for another 1-2 mins, if the sauce isn’t thick enough add in some of the reserved Madeira and cornflour mixture to thicken. If necessary add a little more cream or Madeira to balance the taste.