Mushroom Sauce for Steaks

By lorik

Ingredients

• 6 tablespoons unsalted butter
• 12 ounces mixed mushrooms, coarsely chopped
• Kosher salt
• Pepper
• 2 cups chicken stock or low-sodium broth
• 2 tablespoons demiglace (1.5 ounces)

Preparation

Step 1

Preheat the oven to 450°. In a large cast-iron skillet, melt 2 tablespoons of the butter. Add the mushrooms and cook over moderate heat until golden brown, 10 minutes. Season with salt and pepper. Add the stock and demiglace and bring to a boil. Simmer the sauce until thickened, 10 minutes. Whisk in the remaining 4 tablespoons of butter and season with salt and pepper. Transfer the mushroom sauce to a medium bowl or saucepan and keep warm.

Make Ahead:
The mushroom sauce can be refrigerated for up to 2 days and reheated gently before serving.