Salsa de setas para bistec

Ingredientes

• 6 tablespoons unsalted butter, (cut into 1-tablespoon slices)
• 16 ounces mushrooms, (thinly sliced (see Notes))
• 4 large cloves garlic, (finely minced)
• 1/4 cup dry white wine ((see Notes))
• 1/2 cup low-sodium beef broth
• 1 cup heavy cream
• 1 ounce (about 1/2 cup) Parmesan, (freshly and finely grated (see Notes))
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon Morton kosher salt
• 1/2 teaspoon finely ground black pepper
• 2 teaspoons fresh thyme leaves

Preparación

1. 1

   Heat a large skillet over medium heat, and add butter. Once melted, add mushroom slices and fold to evenly combine. Turn up heat to medium-high and sauté, without stirring, for 4-5 minutes or until the bottom mushrooms are nicely browned. Fold in the garlic and sauté 1 minute more, folding halfway through.

2. 2

   Pour in wine; it will sizzle and steam. Stir, scraping the bottom of the skillet to loosen any delicious stuck-on bits, for 1-2 minutes or until the wine has mostly evaporated.

3. 3

   Reduce heat to medium-low. Add beef broth, cream, Parmesan, Dijon, Worcestershire, salt, and pepper. Stir to combine and then bring to a light simmer. Reduce heat a bit, to keep the mixture just lightly bubbling. Do not let the sauce boil.

4. 4

   Stir sauce occasionally, simmering for another 5-6 minutes to reduce and thicken a bit. Note that this is a sauce, not a gravy, and is not meant to be overly thick.

5. 5

   Stir in thyme leaves. Taste test, adding more salt and pepper if needed. Remove skillet from heat.

6. 6

   Serve the sauce hot over cooked steak. I also share more ways to enjoy this sauce in my post!