Wednesday, January 11, 2012

Espresso Mushroom Steak Sauce



I purchased one of those pre-packaged, pre-marinated beef tenderloins.  Those always can use a little help from a sauce or a seasoning.  I invented this wonderful, sweet and savory mushroom steak sauce using steak-sized mushrooms, Espresso coffee, and a few surprises.

Of course, it's healthy and economical.  I used ingredients that you probably already have in your pantry. 

If you are vegetarian, you can totally make this sauce.  It would be fantastic over noodles as a main course.  You can substitute big, beefy portabella mushrooms. 

This sauce would also pair nicely with pork or even lamb. 

Espresso Mushroom Steak Sauce

1  1/4 cup brewed Espresso Coffee (brewed weak through a coffee maker)*
2 tablespoons Light Pancake Syrup (Low Sugar)
1 tablespoon Honey
1 tablespoon Olive Oil
2 tablespoons Butter
8 ounces sliced Steak-Sized White Mushrooms
1/2 tablespoon crushed dried Rosemary
1 clove fresh Garlic, sliced thin
1 teaspoon ground Cinnamon
Coarse Sea Salt, to taste
Freshly Ground Pepper, to taste
2 tablespoons 2% Milk

*Brew 2 tablespoons of espresso through a coffee maker to yeild 1 1/4 cup of coffee.


In a saucepan, combine espresso, syrup and honey.  Bring to boil and reduce to 1/2.

In a medium skillet, heat olive oil. 

Add one tablespoon of butter and slightly brown.




Add mushrooms and Rosemary.  Saute for five minutes, turning once, until browned.

Add garlic.  Remove pan from heat and let Garlic sizzle for about one minute, but do not brown.

Return to heat.  Add espresso reduction to the pan.  Add Cinnamon, salt and pepper.  Bring to boil and reduce to simmer.

Add the remaining tablespoon of butter and let sauce thicken over low heat, about one or two more minutes.

Add milk and warm through about one minute before serving.


Steak and Sauce served with
roasted dilled potatoes and roasted green beans.

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