Store-bought demiglace, a concentrated stock, is the base for this recipe’s silky mushroom sauce. A go-to in traditional French kitchens, it adds instant richness to a sauce that will taste like it’s been simmering for hours. Slideshow: More Beef Recipes 

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John Besh
Chris Lusk
November 2016

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Credit: © Eva Kolenko

Recipe Summary

active:
30 mins
total:
1 hr
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 450°. In a large cast-iron skillet, melt 2 tablespoons of the butter. Add the mushrooms and cook over moderate heat until golden brown, 10 minutes. Season with salt and pepper. Add the stock and demiglace and bring to a boil. Simmer the sauce until thickened, 10 minutes. Whisk in the remaining 4 tablespoons of butter and season with salt and pepper. Transfer the mushroom sauce to a medium bowl or saucepan and keep warm. Clean the skillet.

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  • Heat the skillet. Rub the steaks with the olive oil and season with salt and pepper. Sear over moderately high heat until browned, about 2 minutes per side. Transfer the skillet to the oven and cook the steaks until an instant-read thermometer inserted in the thickest part registers 125°, 6 to 8 minutes. Transfer the steaks to a work surface and let rest for 5 minutes. Serve the steaks with the mushroom sauce.

Make Ahead

The mushroom sauce can be refrigerated for up to 2 days and reheated gently before serving.

Serve With

Mashed potatoes and sautéed Broccolini.

Suggested Pairing

An herb-inflected red blend: 2012 Robert Sinskey Vineyards Los Carneros POV.

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