Top a Steak Just Like Fancy Restaurants

Steak Sauce

A restaurant chef’s secret weapon for mushroom steak sauce is “Demi-Glace,” which is concentrated beef or veal stock that will create a rich, luxurious, meaty flavor that you can’t replicate with any seasoning. Made from scratch demi-glace is a laborious task that takes 4 hours or more of roasting bones and reducing the broth until it becomes thick, syrupy and viscous.

Most restaurants use prepared demi-glace, which you can find in gourmet supermarkets, butcher shops and of course on Amazon (I prefer the Savory Choice brand that retails for less than $7).

If you prefer to make your own, here is Chef Steps’ recipe, which takes 3-4 hours.



Perfect Mushroom Steak Sauce

Servings: 4 Prep Time: 5 minutes Cook Time: 10 minutes
Steak Sauce

If you can't find demi-glace, don't worry, just follow recipe and you'll still get an incredible mushroom sauce to top steak. I like using crimini mushrooms (which are actually baby portobello mushrooms).


4 tablespoons butter
2 shallots, minced
1 pint of mushrooms, sliced
1 cup chicken broth
1/2 cup red wine
3 tablespoons Cognac
1 tablespoon demi-glace (optional)
salt and freshly ground black pepper
minced chives and parsley


Heat the butter in a frying pan over medium heat. Add the shallots and saute for 30 seconds. Add in the mushrooms, and saute for 2 minutes. Add in the broth, wine, cognac and demi-glace. Simmer until sauce is reduced in half and thickened, about 2 minutes. Season with salt and pepper (if using demi-glace, just season with pepper). Sprinkle with chives and pepper just before serving.

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Comments 7

  1. Pingback: Dear Thesis Which I Should be Working on (but clearly am not), « the things we ate for dinner

  2. diane

    geez — first time at your site and it looks so great. Says the recipes are simple. Then the first one I look at calls for 1/4 cup demi-glace; but no instructions on what the heck it is. I know I have heard of it and can search for it on the net, but geez, I’m 57 years old and have been cooking for 35 years and have no clue – just my two cents worth: if you say simple, then at least explain what the heck the ingredients are!

  3. diane

    okay, so I just read the paragraph after the instructions that explains it, but still doesn’t seem simple on a site that says the food is simple — guess I’ll just use the second one with cornstarch.

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  5. Linda

    Diane Diane Diane. Her article also states,

    “Most chefs just use a Demi-Glace concentrate that is diluted with water – they don’t even make it from scratch! You can find at your local upscale supermarket in the canned broth section or even on”

    In simpler terms, you also can buy it. Jaden did a fine job with explaining this recipe.

  6. kevin

    This is what happens when you copy and paste two different recipes together. At least that’s the only reason I can think of as to why this makes no sense what so ever.

  7. Steve

    so the list of ingredients do not include Beef broth and or Demiglace – I get that it is in the directions..but I think it should be in the list of ingredients ..I think Kevin is correct. I think this is cobbling of two recipes..o well…cross my fingers and hope for the best…

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