Steak With Creamy Chanterelle Sauce

Steak 6

Chanterelle mushrooms.  One of the most delectable of all mushrooms.  It is described as having a fruity smell, similar to that of apricots, and a mildly peppery taste.  Chanterelles have graced dinner plates as far back as the 1500’s, but it wasn’t until the 1700’s that they gained widespread recognition as a culinary delicacy in French cuisine.  During the 18th century they were most commonly eaten among nobility.  Fortunately they are widely accessible today and are harvested and enjoyed throughout many countries.

Chanterelle mushrooms twin beautifully with cream sauces.  Here is a delicious cream sauce to serve with your favorite cut of steak.

Though the chanterelle season has just passed, they can still be found in stores.  Get them now while you can!  That said, dried chanterelles can be found any time and many argue are equally delicious.  Some chefs even argue that reconstituted chanterelles have more depth of flavor.  Either way, this is a sauce you won’t want to pass up!

Chanterelles are expensive, but they are very light and 6 oz. will give you all you need for this recipe.

This sauce also goes well with pork chops and chicken steaks.

Steak With Creamy Chanterelle Sauce
 
Prep time
Cook time
Total time
 
:
Serves: 4
Ingredients
  • 4 8oz top sirloin, New York, or Rib eye steaks
  • Salt and pepper
  • Sauce:
  • 6 oz chanterelle mushrooms
  • 1 tbs butter
  • 2 tbs finely minced shallots
  • 2 cloves garlic, minced
  • ¼ cup white wine
  • 1 cup heavy cream
  • ¼ tsp dried thyme
  • ½ tsp cracked black peppercorns
  • 1 tsp chicken bouillon granules
  • Fresh parsley for garnish
Instructions
  1. Carefully clean the mushrooms. Dry-fry them in a pan until most of the moisture from mushrooms is cooked out. Set aside.
  2. Melt the butter in the pan. Saute the shallots and garlic until tender, about 3 minutes. Add the remaining ingredients and the mushrooms and bring to a simmer. Reduce the heat and cook, covered, for 15 minutes, stirring occasionally. Remove the cover and continue to cook for another 5 minutes. Add more heavy cream for a thicker sauce, add more wine for a thinner sauce.
  3. Generously rub the steaks with salt and freshly ground black pepper. Prepare a grill or cast iron ribbed pan. Grill on both sides for 3-5 minutes, or until desired doneness is reached.
  4. Spoon the sauce over the steaks, garnish with chopped parsley, and serve immediately.

 

 

21 Responses

  1. wrote on

    This look sooo good!!!! I love chanterelle mushrooms…!

  2. ELAINE BOYCE

    wrote on

    Hi Kimberly,This look sooooo delicious!!Love youNana ps I printed it out.Thank you Date: Thu, 17 Jan 2013 04:03:50 +0000 To: elainer3@msn.com

    • wrote on

      Thank you! If you make it, let me know what you think!

  3. Maria Huntsman

    wrote on

    I had made this one before , thanks to Kimberly sharing the recipe :) and I can testify how good it is!!!!…. I will be making it again and again for many many years to come. My son who is three years old loved it!! and ate a bunch of it…and he usually does not eat steak…he was telling all through dinner…:mommy i want more of the sauce! lol :)…Thanks Kimberly :)

    • wrote on

      Thank you, I’m so glad you and your family enjoyed it! That’s really cute about your son. My two year old surprisingly loved it, too! He just kept eating, and eating…and eating. The sauce is addicting – for young and old!

  4. wrote on

    This mushroom sauce has my mouth watering! I will certainly be trying this recipe, I just hope mine looks as beautiful as your photos!!

    -Shannon

    • The Daring Gourmet

      wrote on

      Thanks, Shannon. I’ve no doubt that it will!!

  5. wrote on

    This looks amazing! Steak and chanterelles – 2 of my favorite comfort foods! And the sauce sounds delicious too. I must try this one.

    • The Daring Gourmet

      wrote on

      Thank you and I hope you do give it a try! It really does make for some great comfort food. Even my toddler kept asking for more and more!

  6. wrote on

    It looks just divine! I love chanterelles so much!

    • The Daring Gourmet

      wrote on

      Thank you, Medeja! Whether you’re able to still find some fresh chanterelles or use dried ones (some chefs claim dried ones are even more flavorful), this is definitely a dish worth making – you’ll love it!

  7. wrote on

    […] and Brie by Herbivoracious – Chanterelle, Bacon and Plum Salad with Blue Cheese by Steamy Kitchen – Steak With Creamy Chanterelle Sauce by Daring […]

  8. Swedishturkey

    wrote on

    Thanks for sharing this recipe! I made it tonight, and it was to die for! I didn’t have any white wine, so I went without, and it was still amazing!

    • The Daring Gourmet

      wrote on

      Thanks, Swedishturkey! I am so happy to hear you made this recipe and enjoyed it! We really love it, too. In fact, chanterelle season just started so I’m planning on making this again soon. Apparently chanterelles grow rampant in the forests here in WA and so my husband and I are going to try mushroom hunting for the first time. Someone my husband knows just picked 23 pounds of them in the local forests here!! Can you believe that?? I’ll be happy if we harvest even one pound! Crossing my fingers!

  9. Susan Sept

    wrote on

    Heiko and I made this over the weekend for a dinner party. What we did was use different mushrooms and omit the shallots, while increasing the peppercorns. We paired it with garlic potatoes, herb bread, and grilled corn. Was a big hit :-).

    • The Daring Gourmet

      wrote on

      That sounds wonderful, Susan! It’s only 7:30am and you’re already making me hungry for dinner! :)

  10. Mikko

    wrote on

    Fantastic sauce! Reminds me of home(Carelia,Finland) where gamey food is our traditional feast. I think this sauce would suit with allmost any meat.

    • The Daring Gourmet

      wrote on

      Thank you, Mikko, and yes – this sauce would go wonderfully with any meat and poultry!

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