Steak And Creamy Mushroom Sauce
This Steak and Mushroom Sauce recipe with bacon-wrapped filets brings the high-end steakhouse to your own backyard. This easy and delicious recipe with a super creamy sauce is my idea of the perfect steak. The flavorful mushroom gravy made with heavy cream and Parmesan cheese makes me swoon every time. Table of contents For More Steak and MushroomsHow to Make Homemade Beef StockBest Mushroom SauceServingFAQs For More Steak and Mushrooms How to Make Homemade Beef Stock Best Mushroom Sauce Serving FAQs Why You’ll Love Steak and Mushroom Sauce Are you a fan of steak, always looking for the best way to enjoy a great steak? Then, you’ll love the combo of juicy steak with crispy and smoky bacon. Then, the dish gets more earthy flavor and richness from the creamy mushroom sauce. Next date night, if you’re feeling a little fancy, this is the recipe to make and pair with your best bottle of wine. For More Steak and Mushrooms Best Steak Recipe Ingredients Good Steak – The red meat side of the recipe comes together with filet mignon, bacon slices, a coating of canola oil (or olive oil), and some of my Bourbon Prime Seasoning. Good Steak – The red meat side of the recipe comes together with filet mignon, bacon slices, a coating of canola oil (or olive oil), and some of my Bourbon Prime Seasoning. Add flavor to everything you’re cooking shop over the fire spice lines Mushroom Steak Sauce – This delicious sauce combines sauteed mushrooms, beef broth, heavy cream, Parmesan, steak sauce, champagne vinegar, Dijon mustard, and a little bit of Worcestershire Sauce. Mushroom Steak Sauce – This delicious sauce combines sauteed mushrooms, beef broth, heavy cream, Parmesan, steak sauce, champagne vinegar, Dijon mustard, and a little bit of Worcestershire Sauce. How to Make Homemade Beef Stock If you want to learn how to make your beef stock at home, here’s a quick tutorial from a fellow YouTuber, Chef Jack Ovens. Alternatively, if you’d rather save some time, keep some high-quality grass-fed beef broth in your pantry staples. How to Make Steak & Mushroom Sauce First, carefully wrap one whole slice of bacon around each filet and pin it with a toothpick, string, or a grilling pin. Lather your steaks with oil and season with my Bourbon Prime Seasoning. Then, place the steaks in the fridge for 40 minutes to dry brine. Pull the steaks out of the refrigerator 15 minutes before cooking to come to room temperature. This will help you achieve even cooking and a better crust on the steak. Preheat your grill to a medium heat temperature (around 375 degrees F) for direct cooking. Add your steak to the grill to cook for 3-3.5 minutes per side or until reaching an internal temperature of 120 degrees F. Make sure to sear off the bacon, using your tongs, to get it nice and crispy. Once the steaks are done, pull them off and let them rest for 10 minutes. Reset your grill for direct cooking at 375 degrees F. Add a large skillet and then add some canola oil to that cast iron pan. Add your sliced mushrooms and cook for 5-7 minutes until they are golden brown, then pull off once cooked. Next, add your beef broth, steak sauce, Champagne vinegar, Dijon mustard, and Worcestershire sauce. Let that simmer until reduced by half (about 10 minutes), stirring frequently. Finally, add your heavy cream and grated parmesan. Let it simmer until the sauce thickens (about 2-3 minutes) over a low simmer. Finally, add your tender mushrooms back in and stir until well incorporated. Once done, pull off the heat and keep warm. Serving Top your steaks with the Mushroom Cream Sauce, garnish with chopped parsley, slice, and enjoy! For more fun bacon recipes try my, Bacon Wrapped Salmon Bites, Bacon Wrapped Chorizo Dogs, and Bacon Stuffed Lobster ​What to Serve with Steak & Mushroom Sauce Steak & Creamy Mushroom Sauce is an indulgent main course that is easily complimented by many side dishes. To round out the meal, serve with potatoes au gratin, roasted root vegetables, or a fresh green salad with a light vinaigrette. ​Leftovers & Reheating If you have any leftover steak and mushroom sauce, wrap the meat tightly in aluminum foil and store it in an airtight container in the refrigerator for 3-4 days. The next day, either slice up the steak to make burritos or sandwiches or reheat over the grill by placing the beef in a cast iron skillet with some beef broth to retain the moisture. For more fun bacon recipes try my, Bacon Wrapped Salmon Bites, Bacon Wrapped Chorizo Dogs, and Bacon Stuffed Lobster Tails! FAQs What type of mushroom should I buy for the savory mushroom sauce? Button mushrooms or Baby Portabellas are also great in this easy recipe. If I’m not on a filet mignon budget, what other cuts of beef would you suggest? Honestly, with this flavorful sauce, just about any cut of meat will taste good. Ribeye steaks, New York Strip Steak are some other options. I don’t have any champagne vinegar on hand for the sauce, what’s a good replacement? Instead of champagne vinegar, you can use white wine for the sauce. Get The Cookbooks! Flavor X Fire & FOOD X Fire By Derek Wolf All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture. Steak: ▢ 3 Filet Mignons▢ 3-4 Bacon Slices▢ 2 tbsp Bourbon Prime Seasoning▢ Canola Oil as needed ▢ 3 Filet Mignons ▢ 3-4 Bacon Slices ▢ 2 tbsp Bourbon Prime Seasoning ▢ Canola Oil as needed Mushroom Cream Sauce: ▢ 1.5 cups Sliced Mushrooms▢ 1 cup Beef Broth▢ ¼ cup Heavy Cream▢ ¼ cup Grated Parmesan▢ 1.5 tbsp Steak Sauce▢ 1.5 tbsp Champagne Vinegar▢ 1 tbsp Dijon Mustard▢ 1 tsp Worcestershire Sauce ▢ 1.5 cups Sliced Mushrooms ▢ 1 cup Beef Broth ▢ ¼ cup Heavy Cream ▢ ¼ cup Grated Parmesan ▢ 1.5 tbsp Steak Sauce ▢ 1.5 tbsp Champagne Vinegar ▢ 1 tbsp Dijon Mustard ▢ 1 tsp Worcestershire Sauce Carefully wrap one whole slice of bacon around each filet and pin with a toothpick, string or a grilling pin.Lather your steaks with oil and season with my Bourbon Prime Seasoning (or salt, pepper and garlic powder). Place the steaks in the fridge for 40 minutes to dry brine. Pull the steaks out of the fridge 15 minutes before cooking to come to room temperature.Preheat your grill to medium-high heat temperature (around 375 degrees F) for direct cooking. Add your steak to the grill to cook for 3-3.5 minutes per side or until 120F internal. Make sure to sear off the bacon as well to get nice and crispy. Once the steaks are done, pull them off and let them rest for 10 minutes.Reset your grill for direct cooking at 375 degrees F. Add a cast iron skillet and add some canola oil. Add your sliced mushrooms and cook for 5-7 minutes until they are golden brown, then pull off once cooked. Next, add your beef broth, steak sauce, champagne vinegar, dijon mustard, and Worcestershire sauce. Let simmer until reduced by half (about 10 minutes) making sure to stir frequently. Finally, add your heavy cream and grated parmesan. Let simmer until the sauce has thickened more (about 2-3 minutes) over a low simmer. Finally, add your mushrooms back in and stir until well incorporated. Once done, pull off the heat and keep warm.Top your steaks with the mushroom cream sauce, garnish with chopped parsley, slice, and enjoy! Carefully wrap one whole slice of bacon around each filet and pin with a toothpick, string or a grilling pin. Carefully wrap one whole slice of bacon around each filet and pin with a toothpick, string or a grilling pin. Lather your steaks with oil and season with my Bourbon Prime Seasoning (or salt, pepper and garlic powder). Lather your steaks with oil and season with my Bourbon Prime Seasoning (or salt, pepper and garlic powder). Place the steaks in the fridge for 40 minutes to dry brine. Pull the steaks out of the fridge 15 minutes before cooking to come to room temperature. Place the steaks in the fridge for 40 minutes to dry brine. Pull the steaks out of the fridge 15 minutes before cooking to come to room temperature. Preheat your grill to medium-high heat temperature (around 375 degrees F) for direct cooking. Preheat your grill to medium-high heat temperature (around 375 degrees F) for direct cooking. Add your steak to the grill to cook for 3-3.5 minutes per side or until 120F internal. Make sure to sear off the bacon as well to get nice and crispy. Add your steak to the grill to cook for 3-3.5 minutes per side or until 120F internal. Make sure to sear off the bacon as well to get nice and crispy. Once the steaks are done, pull them off and let them rest for 10 minutes. Once the steaks are done, pull them off and let them rest for 10 minutes. Reset your grill for direct cooking at 375 degrees F. Add a cast iron skillet and add some canola oil. Add your sliced mushrooms and cook for 5-7 minutes until they are golden brown, then pull off once cooked. Reset your grill for direct cooking at 375 degrees F. Add a cast iron skillet and add some canola oil. Add your sliced mushrooms and cook for 5-7 minutes until they are golden brown, then pull off once cooked. Next, add your beef broth, steak sauce, champagne vinegar, dijon mustard, and Worcestershire sauce. Let simmer until reduced by half (about 10 minutes) making sure to stir frequently. Next, add your beef broth, steak sauce, champagne vinegar, dijon mustard, and Worcestershire sauce. Let simmer until reduced by half (about 10 minutes) making sure to stir frequently. Finally, add your heavy cream and grated parmesan. Let simmer until the sauce has thickened more (about 2-3 minutes) over a low simmer. Finally, add your heavy cream and grated parmesan. Let simmer until the sauce has thickened more (about 2-3 minutes) over a low simmer. Finally, add your mushrooms back in and stir until well incorporated. Once done, pull off the heat and keep warm. Finally, add your mushrooms back in and stir until well incorporated. Once done, pull off the heat and keep warm. Top your steaks with the mushroom cream sauce, garnish with chopped parsley, slice, and enjoy! Top your steaks with the mushroom cream sauce, garnish with chopped parsley, slice, and enjoy! Calories: 523kcal | Carbohydrates: 6g | Protein: 30g | Fat: 42g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.02g | Cholesterol: 122mg | Sodium: 665mg | Potassium: 644mg | Fiber: 1g | Sugar: 2g | Vitamin A: 352IU | Vitamin C: 2mg | Calcium: 105mg | Iron: 4mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!