Upscale steakhouse mushroom cream sauce

A rich, steakhouse-style mushroom sauce featuring deeply caramelized mushrooms, garlic, and fresh herbs, finished with a silky Pinot Noir and beef stock reduction. Earthy, savory, and buttery, with subtle red fruit notes and a smooth, elegant finish that perfectly complements ribeye.

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Step 1

Prep Mushrooms: Wipe mushrooms clean with a damp paper towel. Trim off any dry stem ends. Cut smaller mushrooms in half and larger mushrooms into quarters.

Step 2

Prep Onion: Peel the onion. Cut in half through the root. Finely dice.

Step 3

Prep Garlic: Peel garlic cloves then finely mince.

Step 4

Prep Herbs: Rinse and pat dry thyme, rosemary & sage leaves. Tie with Butcher string. Leave the herbs whole so they can be easily removed later.

Step 5

Measure Liquids: Pour ½ cup Pinot Noir into a measuring cup. Measure ¾ cup beef stock. Set aside.

Step 6

Heat a large skillet over medium-high heat. Add olive oil and regular butter. Once butter is melted, add diced onion. Cook 4-5 minutes until softened and lightly golden.

Step 7

Add all the mushrooms. Season with a generous pinch of salt. Cook for 10-12 minutes. Tip: Let the mushrooms sit undisturbed for 1-2 minutes between stirs. This develops deep caramelization and flavor.

Step 8

Add minced garlic. Cook 30-60 seconds until fragrant.

Step 9

Add Thyme, Rosemary & Sage. Stir for 30 seconds.

Step 10

Pour in the Pinot Noir. Scrape up any browned bits from the pan. Simmer for 3-5 minutes until reduced by about half.

Step 11

Add Beef Stock

Step 12

Pour in the beef stock. Bring to a gentle simmer. Cook for 5-10 minutes until the sauce lightly coats the mushrooms.

Step 13

Add the Cream: Reduce heat to medium-low. Stir in 1/4 - 1/3 cup heavy cream. Simmer gently for 2-3 minutes.

Step 14

Remove thyme stems, rosemary sprig, and sage leaves. Turn off the heat. Stir in 1 tbsp Kerrygold Herb & Garlic Butter until melted and glossy. Taste and adjust salt and pepper if needed.

Step 15

Spoon alongside or over sliced ribeye. If the resting steak releases juices, stir them into the sauce just before serving for extra richness.