Steak With Chanterelle Cream Sauce
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This steak with chanterelle cream sauce recipe will really up your cooking game. It’s upscale but so quick and easy to make. Your guests will think you’re a gourmet rockstar! This incredibly delicious creamy chanterelle mushroom sauce can also be used with chicken or pork.
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 Cream Sauce
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. So whichever you’re able to find, get them and make this sauce because I promise you’re going to love it!
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. Enjoy!
For more delicious recipes featuring mushrooms be sure to try my:
- Creamy Mushroom Fettuccine
- Cream of Mushroom Soup
- Mushroom Gravy
- Mushroom Risotto
- Hungarian Mushroom Soup
- Jägerschnitzel
- Chanterelle Mushroom and Goat Cheese Crostini
- Japanese Mushroom Vermicelli Soup
- Creamy Mushroom and Tofu Stroganoff
- German Pork Chops (Hunter’s Style)
- Shanghai Burgers
- Hot and Sour Soup
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Steak With Chanterelle Cream Sauce
Ingredients
- 4 top sirloin, New York, or rib eye steaks , about 8 ounces each (can substitute chicken or pork)
- salt and pepper
- For the Chanterelle Cream Sauce:
- 6 oz chanterelle mushrooms (preferably fresh but can use dry and reconstitute them: soak for 30 minutes then thoroughly drain)
- 1 tbs butter
- 2 tbs finely minced shallots
- 2 cloves garlic , minced
- 1/4 cup dry white wine (e.g. Sauvignon Blanc or Chardonnay)
- 1 cup heavy cream
- 1/4 tsp dried thyme
- 1/2 tsp cracked black peppercorns
- 1 tsp chicken bouillon base
- fresh parsley for garnish
Instructions
- 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 5 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.
Nutrition
Originally published on The Daring Gourmet January 17, 2013
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!
Wow, I got massive praise for making this. My family loved this. The only thing I did differently was to use Japanese sake since I didn’t have white wine and added a tad more heavy cream since I tend to like the sauce a tad thicker. My leftovers were still outstanding. Thanks so much for sharing this.
That’s wonderful, Bruce, I’m so glad it was a family hit, thanks so much!
This was a superb sauce…I will make this for my RIb roast for Christmas it was AWESOME
Fantastic, thank you, Rob!
I tried the sauce with fillet steak. I started the cooking my steak and side dishes a little to early so ended up making the sauce in 15mins. It was delicious! I am a notorious moaner according to my partner, nothing to moan about here!! Wish I made more thanks for the reciepe
Awesome, Dan, I’m thrilled to hear it, thank you!
Although chanterelles are wonderful – this recipe works very nicely with other species of mushrooms. Shiitake and crimini do well.
Oh, they sure do, Larry! I’ve substituted numerous kinds.
Super easy, my family loved it! My only changes I made is that I used beef boullion cubes and added a bit a fresh lemon juice at the end to brighten it up! We live in the Pacific NW and my husband loves hunting mushrooms so it’s great to find new recipes to use them.
Thank you!
That’s fantastic, Stephanie, I’m thrilled to hear it, thank you! We live in western WA and have foraged for chanterelles too. We’ve found a few but are still on the hunt for a goldmine location. No luck with morels yet but we’re hoping to score some next year!
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.
Thank you, Mikko, and yes – this sauce would go wonderfully with any meat and poultry!
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 :-).
That sounds wonderful, Susan! It’s only 7:30am and you’re already making me hungry for dinner! :)
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!
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!
It looks just divine! I love chanterelles so much!
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!
This looks amazing! Steak and chanterelles – 2 of my favorite comfort foods! And the sauce sounds delicious too. I must try this one.
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!
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
Thanks, Shannon. I’ve no doubt that it will!!
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 :)
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 delicious – for young and old!
This look sooo good!!!! I love chanterelle mushrooms…!
Thank you! They really are exquisite!
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
Thank you! If you make it, let me know what you think!
Thank you! They really are exquisite!