Laura Smith
Mushroom sherry sauce is a decadent and luxurious sauce that goes well with beef. It is a creamy and rich sauce with an earthy flavour from the mushrooms and a touch of sweetness from the sherry. The sauce can be made in 30 minutes and pairs well with filet mignon, ribeye, and roast beef. The key to a good mushroom sherry sauce is to use high-quality sherry and a variety of mushrooms such as crimini, chestnut, or wild mushrooms. The sauce can be served with the beef, potatoes, carrots, and green vegetables for a perfect meal.
| Characteristics | Values |
|---|---|
| Taste | Rich, decadent, creamy, earthy, sweet |
| Meat pairings | Beef, chicken, pork, fish |
| Beef cuts | Filet mignon, Ribeye, Roast beef |
| Recipe ingredients | Mushrooms, butter, garlic, shallots, cream, sherry, flour, oil, salt |
| Recipe steps | Sauté mushrooms, add butter and garlic, pour in sherry, stir in cream, season, carve beef, serve |
| Cooking time | 30 minutes |
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What You'll Learn
Filet mignon with mushroom sherry sauce
Ingredients:
- Filet mignon
- Butter
- Oil
- Shallots
- Garlic
- Chicken stock
- Cornstarch
- Sherry
- Mushrooms (chestnut, crimini or your favourite variety)
Method:
First, season the steaks with salt and pepper. Then, melt butter and oil in a pan over medium-high heat and add the seasoned steaks. Sear for 3-5 minutes on each side for medium-rare, or 5-6 minutes for medium doneness. Remove the steaks from the pan and set aside.
Next, make the sauce. Add more butter and oil to the pan and saute the mushrooms until softened. Add the shallots and garlic and cook until translucent. Deglaze the pan with sherry, scraping up any browned bits from the bottom of the pan. Add the chicken stock and continue to cook for a few minutes. Thicken the sauce with a cornstarch slurry (cornstarch mixed with cold water) and whisk until combined.
Finally, return the steaks to the pan and spoon the sauce over them. Garnish with fresh thyme and serve immediately.
Tips:
- Don't overcook the steak—medium-rare to medium is best.
- Use good-quality sherry as it will intensify in flavour when cooked down.
- Experiment with different types of mushrooms to find your preferred variety.
- This dish can be served with mashed potatoes and asparagus or a classic Caesar salad for a complete meal.
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Ribeye with mushroom sherry sauce
A ribeye steak is a rich, juicy and full-flavoured cut of beef with generous marbling throughout. It is an excellent source of protein, iron, niacin, vitamin B6, vitamin B12, zinc, and selenium.
The Steak
To cook the ribeye, heat a large non-stick skillet over medium heat until hot. Place the steak in the skillet and cook for 12 to 15 minutes for medium-rare (145°F) to medium (160°F), turning occasionally. Remove the steak from the pan and keep it warm. Season with salt and pepper, as desired.
The Sauce
For the mushroom sherry sauce, you will need:
- Fresh shiitake mushrooms and thinly sliced shallots
- Garlic
- Good-quality sherry
- Teriyaki sauce
- Beef broth or stock
- Red pepper flakes
- Heavy cream
- Fresh chives or other fresh herbs of your choice
In the same skillet, cook the mushrooms and shallots, stirring until the mushrooms begin to brown. Stir in butter and then the garlic. Cook for 2 minutes. Add the sherry, teriyaki sauce, beef broth, and red pepper flakes and cook for another 2 minutes. Stir in the heavy cream and cook over medium-low heat for 3 to 5 minutes. Finally, stir in any juices from the meat and the fresh herbs.
Serving
To serve, either plate the steaks or carve them into thin slices and add them to a platter. Spoon the mushroom sherry sauce over the ribeyes. Serve with mashed potatoes or your favourite green vegetables.
Tips
- Don't overcook the steak. It is recommended to not go beyond medium or medium-well at most.
- Use good quality sherry. When you cook the sherry down, the flavour intensifies, so you want the best flavour possible.
- Try different types of mushrooms. Crimini mushrooms work well, but feel free to use your favourites.
- For an extra flavour boost, try making a compound butter with unsalted butter, Worcestershire sauce, fresh herbs, and a spot of cayenne.
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Roast beef with mushroom sherry sauce
Ingredients
- Beef
- Oil
- Salt
- Pepper
- Wild mushrooms
- Chestnut mushrooms
- Butter
- Shallots
- Garlic
- Flour
- Rosemary
- Double cream
- Sherry vinegar
- Green vegetables
- Potatoes
- Carrots
Recipe
First, preheat your oven to 220°C (375°F). Place the beef fat-side up in a roasting tin and rub it with oil and seasonings. Roast for 15 minutes. While the beef is roasting, boil potatoes in salted water for 8-10 minutes until almost tender. Drain the potatoes and let them dry for a minute. Then, place them in a separate roasting tin, drizzle with oil, and toss to coat. You can also add carrots to the potato tin and season them with oil.
After removing the beef from the oven, wrap it in foil and let it rest. Increase the oven temperature to 200°C (392°F). Pour the juices from the beef tin over the carrots and potatoes and roast for 35-40 minutes, until the potatoes are golden and the carrots are caramelized.
To make the sauce, soak wild mushrooms in warm water for 20 minutes, then drain, pat dry, and chop. Heat oil in a frying pan and fry the chestnut mushrooms for 8-10 minutes until golden and tender. Set the fried mushrooms aside. Melt butter in the frying pan and sauté the shallots and wild mushrooms for 5-6 minutes until softened. Add flour and garlic, stirring for 2 minutes. Increase the heat, add the sherry, and cook for 2 minutes until it evaporates. Add the fried mushrooms back to the pan with the double cream and simmer for 1 minute. Season with rosemary and sherry vinegar.
Finally, carve the beef into thin slices and serve with the sauce, potatoes, carrots, and your choice of green vegetables.
Variations and Tips
- For a deeper flavour, try using different types of mushrooms, such as crimini or shiitake.
- You can also make a gravy by adding beef broth to the sauce.
- If you don't have sherry, you can substitute it with red wine.
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Steak au poivre with mushroom sherry sauce
Steak au poivre is a classic restaurant dish that is easy to make and only takes a few ingredients. It is perfect for a date night or a special occasion. The following recipe adds mushroom sherry sauce to the steak au poivre.
Ingredients
- Steak (New York Strip, ribeye, porterhouse, or t-bone)
- Mushrooms (chestnut, crimini, or wild)
- Shallots
- Brandy or cognac
- Stock
- Heavy cream
- Butter
- Flour
- Green peppercorns
- Spinach (optional)
- Sherry
Method
Firstly, remove the steaks from the refrigerator and allow them to come to room temperature (30-45 minutes). You can also prepare the mushrooms by soaking them in warm water for 20 minutes, then draining, patting dry, and chopping them.
Next, saute the mushrooms until they are cooked, then add the shallots and stir to mix. Remove the pan from the heat and carefully add the brandy or cognac. Place the pan back on the stove, being careful if the brandy flames. Add the stock and heavy cream, bringing the liquid to a boil, and slightly reducing the sauce. Push butter into the flour until well coated and place in the pan, stirring to mix. This is a beurre manie, which will thicken your sauce.
In another pan, saute the spinach in a little olive oil, if using. Place the sauteed spinach on a plate, add the steak, and top with the au poivre sauce.
Finally, serve the sauce over the steaks. You can garnish with fresh herbs if desired.
Tips
- This recipe can be made without spinach.
- The type of mushroom and alcohol used can be varied according to preference.
- The sauce should be creamy and rich, with an earthiness from the mushrooms and a touch of sweetness from the sherry.
- Don't overcook the steak—it is recommended to not go beyond medium or medium-well.
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Best type of beef to use
When it comes to choosing the best type of beef to use with mushroom sherry sauce, there are several options that pair well with this flavourful and earthy sauce. Here are some recommendations:
Filet Mignon
A popular choice for mushroom sherry cream sauce is filet mignon. This combination is decadent, rich, and luxurious. The tender filet mignon pairs beautifully with the creamy sauce, creating an impressive dish that is surprisingly quick and easy to prepare. It is important not to overcook the steak, and medium to medium-well is recommended.
Ribeye
Ribeye steak is another excellent option for mushroom sherry sauce. This cut of beef is well-marbled with fat, resulting in a juicy and flavourful steak. When paired with the sauce, the earthiness of the mushrooms and the sweetness of the sherry enhance the robust flavour of the ribeye.
Roast Beef
For a hearty meal, roast beef with mushroom sherry sauce is a delightful option. The key to achieving buttery-soft roast beef is to wrap the meat in foil after removing it from the oven, allowing it to rest and finish cooking in its residual heat. The savoury sauce, with its combination of mushrooms and sherry vinegar, complements the roast beef perfectly.
When preparing beef with mushroom sherry sauce, it is essential to use good-quality ingredients, especially when it comes to the sherry. As the sauce cooks down, the flavour of the sherry intensifies, so selecting a high-quality sherry will enhance the overall taste of the dish. Additionally, feel free to experiment with different types of mushrooms to find your preferred combination.
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Frequently asked questions
Mushroom sherry sauce is a rich and decadent sauce made with mushrooms, shallots, butter, and sherry. It is often served with beef dishes such as filet mignon, ribeye, and roast beef.
You can use a variety of mushrooms such as crimini, chestnut, or portobello. Wild mushrooms can also be used, but they need to be soaked in warm water before cooking.
Tender cuts of beef such as filet mignon, ribeye, and New York strip steak are commonly paired with mushroom sherry sauce.
To make the sauce, you can start by sautéing mushrooms and shallots in butter. Then, add sherry and simmer until it evaporates. Finally, add cream and season to taste. The sauce should be rich and creamy with a touch of sweetness from the sherry.
