Steak With Creamy Chanterelle Sauce
Prep time
Cook time
Total time
Serves: 4
  • 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
  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 to low and cook, covered, for 10 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.
Recipe by The Daring Gourmet at