Smart Kitchen teaches you how to make a delicious Oyster Mushroom Steak Sauce like a pro!

This recipe is best as a Pan Sauce, that pairs nicely with a recently cooked Steak.

If you need to learn more about Deglazing, Fond, or Pan Sauces, Smart Kitchen has online cooking classes, that explain them all.

If you plan to work with homemade Beef Stock, that will be the longest lead time for this recipe. It can be made up to 1 week ahead of time. If you are going to work with store-bought beef stock, it will be one of the quickest lead time items. After the beef stock is ready, there will still be a small bit of vegetable preparation required to make this Oyster Mushroom Steak Sauce.

The minimal vegetable preparation before you begin the active phase, is to rinse your produce and cut it down.  The Shallots, Thyme and Rosemary should be Minced. The Oyster Mushrooms should be Julienned.

Optimally, as mentioned above, you will have already Sautéed your Steaks and have a hot or warm Sauté Pan, full of Fond, to Deglaze while your Steaks Rest for a few minutes. If you don’t have a hot pan, you can start from scratch, but will be missing an important flavor layer.

To begin, place a medium Saute Pan over Medium Heat.

Add the Unsalted Butter and Olive Oil. Once the mixture of Fats approaches its Smoke Point, add in the minced shallots and cook them for 2 minutes to release their Volatile Oils. If you distinctly smell shallots, that is an olfactory clue that the natural oils are being released.

Next, add the julienned oyster mushrooms, minced thyme and minced rosemary. Season the mixture to taste with Kosher Salt and black pepper to taste. Using a wooden spoon, stir everything together and cook for 1 minute.

Next, Deglaze the pan by adding the merlot wine. Give the ingredient a gentle stir to help release the fond. Once the fond is released, let the merlot Simmer until it becomes Nappe. This will take about 5 minutes. Now it's time to add the beef stock. Pour in the stock and let the liquid Reduce by about half. It should take an additional 5 minutes.

As soon as the Oyster Mushroom Steak Sauce has reduced, lower the heat to Medium/Low Heat. We don’t want to Scald the Heavy Cream. Pour in the heavy cream, mix together, and simmer for 1 minute. Finish the Sauce with kosher salt and black pepper to taste.  

Serve the Oyster Mushroom Steak Sauce by pouring or spooning over the waiting cooked steak.