The first time I ever noticed these beautiful mushrooms was many years ago, wandering through a Saturday market in Paris. A vendor had set up a stand right in the middle of the thoroughfare, and it was piled impossibly high with golden chanterelles, a glowing mound of apricot‑colored curls that stopped me in my tracks. I remember thinking how stunning they looked, almost too pretty to cook.
This past week they caught my eye again while shopping, so I brought some home, knowing they’d become something special. They did, I turned those beautiful morsels into a Chanterelle Mushroom Cream Sauce to spoon over my pan‑seared sirloin cap steak, and it was every bit as lovely as I hoped.
Ingredients
Gather all ingredients before starting the recipe.
- 2 tbsp unsalted butter
- 1 medium diced shallot
- 1-2 cloves grated garlic
- 1 tsp dried thyme or 4-5 sprigs fresh thyme
- 1/2 tsp Dijon mustard
- 1/2 lb chanterelle mushrooms sliced cremini mushrooms
- 1 tbsp bourbon or cognac
- 1 tsp Worcestershire sauce
- 1/2 cup beef stock
- 1/4 cup heavy (whipping) cream
- 1 tbsp cold butter
- kosher salt and freshly ground black pepper
- 1-2 sprigs finely chopped fresh parsley
Instructions
Prepare Sirloin Strip Steak
- Prepare Marinated Sirloin Strip Steakand allow to rest for 10 minutes.
Prepare Chanterelle Mushroom Cream Sauce
- Add 2 tbsp unsalted butter to the searing pan and heat over medium heat until butter melts. Add 1/2 lb chanterelle mushrooms or 1/2 lb of sliced cremini mushrooms to the pan and season with kosher salt and freshly ground black pepper. Sauté until the mushrooms release their moisture and turn golden, about 5-7 minutes. Remove the mushrooms from the pan and set aside on a plate.
- Add 1 medium diced shallot to the remaining butter in the pan and sauté until the onions turn golden brown on the edges and the onions become soft, about 3-5 minutes]. Add 1-2 cloves grated garlicstir and let the mixture sizzle for a minute or until the garlic becomes fragrant. Add 1 tsp dried thyme or 4-5 sprigs fresh thyme and stir to combine.
- Remove the pan from heat and stir in 1 tbsp bourbon or cognac and deglaze the pan, scraping up the brown bits from the bottom of the pan.
- Return pan to heat and stir in 1/2 tsp Dijon mustard, 1 tsp Worcestershire sauce and 1/2 cup beef stock and reduce by 1/3 to 1/2. Stir in 1/4 cup heavy (whipping) cream and season with kosher salt and freshly ground black pepper.
Serving
- Slice the Marinated Sirloin Strip Steak into 1/4" slices
- Add 1 tbsp cold butter and the reserved mushrooms to the pan just before serving and stir until the butter melts and is fully incorporated.
- Ladle a generous spoonful or two to the bottom of a serving platter and fan the sliced steak on top of the sauce. Drizzle a bit of sauce over the slices of steak and then scatter the reserved mushrooms around and on top of the steak. Sprinkle with 1-2 sprigs finely chopped fresh parsley to finish the dish.
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