Mushroom Sauce for Grilled Meats

Elevate your grilled meats with this luxuriously rich mushroom sauce, infused with the deep, earthy flavors of sautéed mushrooms, fragrant herbs, and velvety beef broth. A splash of Madeira wine or Mavrodaphne with Metaxa adds a refined touch, while butter and Worcestershire sauce bring irresistible depth. Thick, glossy, and bursting with umami, this sauce turns simple steak or roasted meats into a gourmet masterpiece.

Ingredients (Makes 6 servings)

2 tbsp extra virgin olive oil
1 medium onion, finely chopped
250g white mushrooms, sliced
2 garlic cloves, finely chopped
1 tsp fresh thyme
1 tsp fresh tarragon
4 tbsp Worcestershire sauce
300ml Madeira wine or alternatively 200ml Mavrodaphne + 100ml Metaxa 5*
500ml beef broth
1 tbsp cornstarch
2 tbsp fresh parsley, finely chopped
Salt and pepper to taste
2 tbsp butter

Directions

1. In a wide saucepan, heat the olive oil and sauté the chopped onion for 2 minutes.
2. Add the sliced mushrooms, season with salt, and sauté for about 10 minutes until they release their juices and begin to brown.
3. Add the garlic and sauté until fragrant. Stir in the thyme, tarragon, Worcestershire sauce, and beef broth, then bring to a gentle simmer.
4. Once the grilled meat is ready, deglaze the pan with a bit of brandy and add the juices to the saucepan with the sauce. Let it simmer and reduce.
5. Dissolve 1 tbsp cornstarch in a small bowl with water. Gradually add it to the simmering sauce while whisking until thickened to the desired consistency.
6. Taste and adjust seasoning if needed. Stir in fresh parsley.
7. Remove from heat, add the butter, and mix well until fully incorporated.