mushroom cognac sauce
I always have that inner struggle. Do I pour ANY sauce over my flavorful bone-in ribeye or do I just enjoy every bite of steak for exactly what it was meant to be- steak?
When I discovered cognac sauce (WHERE have you been all my life?), I realized these flavors only enhance the meat. Plus the sauce can always be served on the side!
It’s so easy to make!
Start off by sauteing the shallots and garlic in butter in a cast iron pan. I use my cast iron skillet so much I think it’s preseasoned with these flavors already! Sometimes if I can’t find shallots at the store I’ll substitute with red onion.
I guess you can say the most fun part of this recipe is flaming the cognac sauce.
It’s called flambeing and the pan is hot so the alcohol evaporates quickly. You’ll see the flame go out quickly.
By the time you add the cream and the mushroom you’re almost ready to serve… now it’s just a matter of letting your whole concoction simmer.
Some recipes call for adding a little bit of flour to thicken the sauce. I go for the low carb version here. But feel free to add if you want a creamier version.
mushroom cognac sauce
This mushroom cognac sauce is perfect for any kind of meat. Some faves include filet mignon, standing rib roast, ribeye, pan-seared steak, tenderloin, veal, even pork loin or any of your favorite cuts of meat. I’ve also had it with chicken, duck, capon and fish and it always enhances the dish!
2 tbs high quality butter
2 large shallots, chopped fine
2 cloves garlic, minced
3 tbs cognac
½ cup beef broth
1 cup heavy whipping cream
1 cup sliced mushrooms
salt and freshly ground black pepper to taste
In a cast iron skillet (if possible) melt the butter over medium heat. Add shallots and garlic and saute for 5 minutes or until transparent.
Add the cognac and it’s time to flambe. In order to do this, remove the skillet from the heat and light a match on the edge of the pan immediately after adding the cognac. The cognac will ignite. Keep the pan away from you and let the flames die down.
Add the beef broth and cream and let it simmer over low heat for about a half hour.Add mushrooms and continue to simmer for another 10 minutes.Season with salt and pepper and serve.
If you love the taste of truffles, use truffle butter or truffle butter ghee.
Mary Lynn Pelzer on
Marianne, this looks absolutely delicious!
Betty H on
Definitely the mushrooms should be sautéed first!
Looking forward to using this on our next grilled ribeyes.
James Krick on
Savor the flavor over it all.
Marty Lippeth on
I sauté the mushrooms with the shallots so they release their water and then when you add the liquor it’s not diluted.