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Steak With Creamy Chanterelle Sauce

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steak with creamy chanterelle sauce

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

5 from 5 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course
Cuisine French
Servings 4


  • 4 8 oz top sirloin, New York, or Rib eye steaks
  • salt and pepper
  • For the Creamy Chanterelle Sauce:
  • 6 oz chanterelle mushrooms
  • 1 tbs butter
  • 2 tbs finely minced shallots
  • 2 cloves garlic , minced
  • 1/4 cup white wine
  • 1 cup heavy cream
  • 1/4 tsp dried thyme
  • 1/2 tsp cracked black peppercorns
  • 1 tsp chicken bouillon base
  • fresh parsley for garnish


  • Carefully clean the mushrooms. Dry-fry them in a pan until most of the moisture from mushrooms is cooked out. Set aside.
  • 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.
  • 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.
    Spoon the sauce over the steaks, garnish with chopped parsley, and serve immediately.
Keyword Chanterelle Sauce
Tried this recipe?Let us know how it was!



kimberly killebrew the daring gourmet

Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!

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Recipe Rating

5 from 5 votes


  1. Chanterelles are great but I’m more than a little puzzled why anybody would want to drown out the flavor of a wonderful ribeye with a cream sauce. Chanterelles “Yes!” but cream sauce and steak is a no-no unless you’re trying to salvage some grass-fed beef.

    1. Hi Gabriel, I’m not sure why it’s puzzling to you that anyone would want to serve their steaks with a cream sauce. Cream sauces are a standard accompaniment. Chefs and restaurants across the world serve steaks with a whole myriad of cream-based sauces such as Béarnaise sauce, peppercorn sauce, blue cheese sauce, cognac cream sauce, mushroom cream sauce, tarragon and other herb cream sauces, mustard cream sauce, creamy horseradish sauce and on and on. You’re obviously not a fan of creamy sauces with steak and that’s perfectly okay, but I can assure you that it’s far from a “no-no”.

  2. Every year, since I stumbled upon this recipe years ago, for the brief period of time when I can find chanterelles, I go to this recioe. Never disappoints, I make it to the letter, thank you!

  3. Made only the sauce and put it on pork chops. SO FLIPPING GOOD! I will literally use this sauce on everything!!

  4. I made this with a hedgehog mushrooms I harvested instead of chantrelles. Similar flavor, very delicious recipe.

  5. This sauce sounded good, but was a disaster. You can’t cook any milk product so long or it separates into grease and curd. Further, adding wine, which is acidic also causes the cream to separate. By the time this “sauce” was cooked as described, the chanterelles were suspended in a sea of grease.

    1. Hi Marv, I’m sorry it didn’t turn out for you. One advantage of heavy cream is that unlike milk it does not curdle with the addition of acidulants. But yes, if a cream sauce is over-reduced it will separate, hence the need to avoid over-cooking.

    2. I had the same thing happen because I used whole milk…..my bad, but didn’t know that it would curdle. The taste is really good but the visual is a little upsetting. Good thing it’s just my husband and myself tonight – he likes everything I put in front of him.

  6. I’ve followed many steak sauce recipes and made a lot of steak sauces in the past decade and I have to say that this is our favorite sauce by far. It has become our go to steak sauce. Fresh chanterelle mushrooms are hard to come by (hopefully with Amazon acquiring Whole Foods, this will change in the future), so we use dehydrated chanterelle mushrooms instead. We rehydrate them by simmering in 2 cups of white wine until reduced to 1/4 cup as the recipe suggests. I wonder how the sauce tastes with morel mushrooms instead of chanterelle?

    1. Wonderful, Steve, thank you! We love this sauce too and though morels are another great option, there’s just something extra special about chanterelles.