Mushroom Sauce with Brandy
A great sauce can really make a dish special, and I’m always looking to find great combinations between meat and sauce. In this recipe video, I make a mushroom sauce with brandy for a filet mignon I just cooked. The technique is called a pan sauce, which can consist of just about anything, but almost always involves deglazing a pan. And while I’m using this sauce with steak, I think it goes really well with chicken and with pork, so feel free to mix it up.
Recipe Overview and Keys to Success
Short and fast this time, there a few things you should do to make sure your mushroom sauce turns out great:
- Use good stock – beef or chicken. The best you can buy, or make your own, I’ve got a great beef stock recipe here.
- Sauté the mushrooms until they are well done. I like to cook them until most of the water is evaporated, to really concentrate the flavor
- Don’t burn the garlic. Garlic can burn quickly in a hot pan, and burnt, it gives off a bitter taste. Watch it closely, and if needed, cool down the pan with a bit of water
- Quarter cup sautéed mushrooms
- 2 minced garlic cloves
- 1 diced shallot
- 2 - 3 tablespoons brandy
- Third cup of chicken or beef stock
- Half teaspoon of fresh thyme
- 3 tablespoons butter
- I like to make this sauce as a “pan sauce”, meaning in the same pan in which I just cooked steak, chicken or pork. The drippings from the meat add great flavor and color. However, you can start in a dry pan…but why, you’re putting the sauce on something you just cooked right?
- After cooking your meat, remove it to rest
- In the same pan, sauté the garlic and shallot in the remaining oil (or fresh oil) until they are soft; careful not to burn the garlic. If it starts to turn brown add a bit of water to cool the pan down
- Once soft, add in your sautéed mushrooms (you can watch me sauté mushrooms here), and bring them up to temperature
- Move the pan away from the flame (to prevent flare up) and add in the brandy; move the pan back over the flames. The brandy may flame up, so be prepared and remain calm. Once the alcohol burns off, the flame will go out. If you need to put the flame out, cover the pan with lid for a minute or so
- Add the thyme
- Once the brandy is reduced by half, add the stock, and again reduce by half
- Turn off the heat and add the butter. With a wooden spoon or whisk, stir the butter into the sauce until it’s incorporated, and the sauce gets a slightly thickened, glossy finish and serve
Hope you enjoy!! Leave a comment for down below and let me know how it goes.