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[Matt’s Special] Steak Sauce

September 6, 2012

Like so many men, my husband has an interest in grilling.  We’re both lucky that it pretty much ends there when it comes to food.

I featured his rack of lamb a long while back, so this is a 2nd recipe of his I’m sharing.  I would say he has earned a nice reputation among our families with this sauce, hence the title “special” in the title.  It’s just delicious.  I didn’t specify healthy (hey, it’s his recipe, not mine), but a little on top of your steak is all you need.  Er, or a lot on top.

He recommends filet for some reason I didn’t catch, although that’s not what we used this time.  And he is a huge supporter of Costco’s meat, which is really the only place he will grocery shop.  After all, why buy a small jar of Nutella for 2 people when you can buy 2 ginormous jars & why buy 3-4 pears when you can buy 12 for the same price?  We have a small problem when we walk into that store.

Anyway, back to this sauce…you can sweeten it up a little more with an extra tbsp of brown sugar or reduce this ingredient as well.  He says mushrooms aren’t necessary (but I think so).  If you weren’t grilling but cooking your meat inside, I would cook your meat in the same pan as this sauce.

There’s something about asparagus going with steak (according to my husband).  You could say the same about baked or mashed potatoes…& crusty bread…& a glass bottle of red wine.  I’m already sold on making this again soon.


4 tbsp unsalted butter, divided use
2 cups sliced mushrooms
5 cloves garlic, minced
7 tbsp brandy
6 tbsp light brown sugar
3/4 cup of heavy cream
1/4 tsp salt, to taste
1/8 tsp freshly ground black pepper, to taste


  • Heat 1 tablespoon of butter in a large skillet over med-high heat.  Add mushrooms & cook 3-4 min or until slightly browned.  Remove mushrooms from skillet & set aside.
  • Momentarily remove skillet from the heat; add garlic & 6 tbsp of brandy.  Return skillet to med-high heat, being careful that the brandy does not flame up. Stir & cook until reduced by half.
  • Add 2 tbsp of butter and the brown sugar to brandy mixture, stirring to combine. When the sugar has dissolved & mixture is bubbly, whisk in the cream; reduce heat to medium & simmer 2-3 min or until sauce is slightly thickened & coats the back of a spoon.
  • Add reserved mushrooms to the sauce; season with salt & pepper. Remove from the heat & whisk remaining tbsp of butter & tbsp of brandy.
  • Serve immediately over warm steaks.


One Comment leave one →
  1. Kathy Happe permalink
    September 6, 2012 9:30 pm

    It is certainly yummy!

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