Caramel-Brandy Mushroom Sauce

This caramel-brandy mushroom sauce is perfect when you’re looking to add flavor to your beef or pork. Fresh mushrooms are sauteed in a sweetened brandy cream sauce.
Tonight we were blessed with perfect grilling weather so I pulled out some rib eye steaks and started working on a goal of mine which is sauces. I am personally not a fan of sauce on steaks. Most of the time I think the flavor of the meat should be simple enough to stand on it’s own, but I do believe a sauce can enhance a good meal every now and then.

This recipe was to be prepared with pan-seared filet mignon that gets placed in the oven to cook – but like I said, it was too nice not to fire up the charcoal. We had rib eyes, so of course, the filet mignon would have to wait for another time.

 

 

 

Mushroom sauce is the name of the game.

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Caramel-Brandy Mushroom Sauce

from foodnetwork.com

Ingredients

• 5 tablespoons unsalted butter
• 2 cups sliced mushrooms
• 1 head roasted garlic, cloves separated and peeled
• 7 tablespoons brandy
• 6 tablespoons light brown sugar
• 3/4 cup heavy cream
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons chopped parsley leaves, for garnish

Directions

While the steaks are cooking on the grill, add 1 tablespoon of the remaining butter to a saute pan. Add the mushrooms and cook over high heat, stirring frequently, until golden brown around the edges, 2 to 3 minutes. Remove the mushrooms from the skillet and reserve.

Remove the skillet from the heat and add the garlic cloves and 6 tablespoons of the brandy to the hot pan, stirring to loosen any browned particles from the bottom of the pan. Return the skillet to the heat, being careful that the brandy does not flame up. Cook until reduced by half; this will happen very quickly. Add 2 tablespoons of the remaining butter and the brown sugar, stirring to combine. When the sugar has dissolved and the mixture is bubbly, whisk in the cream, reduce the heat to medium-high and simmer for 2 to 3 minutes, until mixture is sauce consistency and coats the back of a spoon. Add the reserved mushrooms to the pan and season with the salt, and pepper. Remove from the heat and whisk in the remaining tablespoon of butter and the remaining tablespoon of brandy. Serve immediately over warm steaks. Garnish with chopped parsley.

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This is a sweet mushroom sauce (obviously) so I didn’t enjoy it over the rib eye. It was a little too sweet and seemed to overwhelm the flavor of the steak (I lost that simple meat flavor) so I would recommend it on a less flavorful cut. The rib eye seemed to ask for something just a bit more savory.

More sauce recipes that you might like:

Salmon with Saffron Cream Sauce

Slow Cooker Classic Marinara Sauce

Short Ribs with Red Wine Sauce

Sage-Walnut Butter Sauce