Simply put, this sauce is AMAZING! This sauce came about when I had the best mushroom sauce that I had EVER eaten with a piece of eye fillet steak in an Italian restaurant.
This sauce is not limited to steak. You can use this for chicken, pork, veal, pasta dishes. I can guarantee that once you have a try, you will want to make it again and again.
I have provided this recipe to use the sauce with steak.
Prep 10 min // Cook 15 min (Sauce only)
4 pieces eye fillet steak rested to room temperature (take out of the fridge 30 min prior to cooking)
Salt and epper
4 tbs butter
6 cloves garlic left whole
6 sprigs thyme (You can use rosemary if preferred)
1 tbs oil
2 tbs butter
2 cloves garlic crushed
2 tsp Worcestershire sauce
1 cup sliced mushrooms
1 cup cream
1/2 cup chicken stock
1/4 cup white wine
1/2 cup grated Parmesan cheese
2 tsp thyme leaves
2 tsp fresh oregano
Season room temperature steak on all sides with salt and pepper.
Heat pan over high heat and add 2 tbs oil.
When the pan is hot and smoking, add steak and cook each side for 3 min.
Reduce heat to medium/low add 4 tbs butter, thyme and garlic. When the butter has melted, baste the steak and keep cooking 1 min each side until cooked to your liking.
Remove from pan and let it rest, then pour the pan juices over the steak.
Heat oil and butter in pan you cooked the steak.
Add mushrooms and Worcestershire sauce and cook over medium heat for 4-5 minutes without stirring.
Add garlic and a pinch of salt and pepper.
Add white wine, stir and scrape the bottom of pan to de-glaze for 1 minute until the wine is almost evaporated.
Add chicken stock, cream and stir for 1-2 minutes.
Lower the heat to let the sauce simmer, add Parmesan cheese, thyme and oregano and stir until the sauce thickens.
Adjust sauce with salt and pepper if needed.
Serve over steak.