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.


Steak Sauce

Perfect Mushroom 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).
Prep Time 5 minutes
Cook Time 10 minutes
Servings 4


  • 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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