Don't let those delicious steak drippings go to waste! This savory sauce goes great on top of your steak or with sides such as potatoes or roast veggies.
Ingredients + Preparation
- Pan drippings (From cooked meat)
- Mushrooms: Button, brown or portobello (1 cup, finely sliced)
- Garlic (1 clove, minced)
- Red wine (1 cup)
- Stock: Chicken, beef or veggie (1/2 cup)
- Mustard: French or grainy (2 tbsp)
- Fresh herb: parsley, basil or oregano (1/2 cup, finely chopped)
1. On medium-high heat, cook the mushrooms and garlic in the meat drippings for 2-3 minutes, until mushrooms begin to sweat.
2. Add wine and cook for 3 minutes, reducing the liquid and cooking off the alcohol.
3. Add stock, mustard and fresh herb, mixing through until sauce is consistent. Cook for another 2 minutes.
4. Serve immediately.
Pair based on Main
You'll likely be eating this sauce with a heavier meal, so look a fuller bodied wine that can cut through the fat and won't get lost in the richness of the food.
Try: Caubernet Sauvignon or merlot
Tips + Tricks
- Ensure you have prepped all your ingredients for the sauce before you start to rest your steak so that everything will be served fresh.
- For a richer sauce add 1/2 cup of cream after the wine has reduced slightly.
- You can easily tweak the amount of mushrooms and cut size depending on if they are your thing or not.
- Shallots can be subbed out for garlic.
The sauce is so tasty due in large part to the fat drippings from the steak, which also means it isn't the best for you. The mushrooms add some nutritional value, but we'll just file this one into the 'tastes good, but not good for you' pile.