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–+ servings
ribeye steaks with mushroom cream sauce
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Mushroom Cream Sauce

Mushroom Cream Sauce is a rich and delicious sauce to serve over steak, chicken, pork or vegetables.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Sauces
Cuisine: American
Keyword: creamy mushroom sauce, mushroom sauce, sauce for grilled steak, whiskey cream sauce
Servings: 6 servings
Calories: 634kcal
Author: Milisa

Ingredients

  • ½ cup butter divided use
  • 8 oz mushrooms white or baby bellas
  • 1 medium onion diced
  • 2 tablespoons all purpose flour
  • ½ cup whiskey optional
  • ¾ cup beef broth
  • 1 cup heavy cream
  • 2 teaspoons granulated garlic
  • 2 teaspoons brown sugar
  • 1 ¼ teaspoon kosher salt divided use
  • 1 ¼ teaspoon black pepper divided use
  • fresh parsley for garnish optional

For Steaks

  • 5-6 ribeye steaks
  • 3 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 2 teaspoons black pepper

Instructions

  • Melt 1/4 cup of butter in a large skillet over medium heat. Add mushrooms and onions. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Cook, stirring often until vegetables are softened. Remove to a bowl and set aside.
  • Add remaining 1/4 cup of butter to the skillet with flour. Cook over medium heat, whisking until browned to a light peanut butter color.
  • Add whiskey and broth, whisking until combined, cook about 2 minutes.
  • Stir in mushrooms and onions.
  • Whisk in cream.
  • Season with brown sugar, remaining salt and pepper. Cook until thickened.
  • Keep warm until ready to serve.
  • !For the Ribeyes
  • Bring steaks to room temperature.
  • Brush or spray with olive oil and season with salt and pepper
  • Prepare a grill fire to 350° with hickory.
  • Cook steaks over indirect fire with the grill closed about 7 minutes.
  • Flip steaks and continue to cook until internal temperature reaches 130° for rare or until desired doneness.
  • Remove steaks from the grill and allow to rest 10 minutes before serving with mushroom cream sauce.

Notes

INTERNAL TEMPERATURES FOR RIBEYE STEAKS:

  • Rare:  130°
  • Medium Rare: 140°
  • Medium: 155°
Store leftover sauce in an airtight container in the refrigerator up to 3 days.
Reheat in a saucepan with a splash of milk or cream. Cook over medium heat, stirring often until heated through.
Store leftover steak wrapped in plastic wrap or foil in the refrigerator up to 4 days,
Slice before reheating. Add to a skillet with olive oil and cook over medium heat, stirring until heated through.

Nutrition

Serving: 1g | Calories: 634kcal | Carbohydrates: 9g | Protein: 24g | Fat: 53g | Saturated Fat: 27g | Polyunsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 1442mg | Fiber: 2g | Sugar: 4g