Steak with Cognac Creamed Mushrooms. Turn a classic steakhouse combination into an elegant entree by adding Cognac to the cream sauce. An absolutely incredible mix of flavors fit for any king of a steak. A beautiful steak and mushrooms recipe for entertaining.
Look that those beautiful browned mushrooms. Sauteed in olive oil until golden and crispy, then finished with fresh thyme and garlic. After popping several of these in my mouth, I wondered why I needed to continue with the plan of adding cream…..oh, that’s right, for the New York Strip Steak with Cognac Creamed Mushrooms…of course.
What is Cognac?
Simply stated, Cognac is a variety of brandy named after the town of Cognac, France. For a brandy to be called cognac, it must be distilled from grapes grown in the AOC. It’s double-distilled in copper pot stills and aged at least two years in oak barrels. Cognac must be at least 40 percent alcohol.
Here’s a great article about the different brands of Cognac from Town and Country Magazine.
Way back when, it seemed every restaurant that served steak served a bowl of traditional creamed mushrooms along side…and what I find interesting is that they were always canned button mushrooms. I’m not sure if fresh mushrooms were not as readily available as they are today…or if canned was the tradition. Googling the three top Denver steak houses and scanning their side dish menus, only sautéed mushrooms are offered. I wonder if creamed was a Kansas-Midwest “thing”?
It’s been years since I’ve had creamed mushrooms. So when friends were invited over for a steak dinner, I decided to kick up the impress level and cream some mushrooms to pass in a fancy little bowl at the table.
This was my first attempt and I must say I was pleased with the results. After browning the mushrooms, I removed them and deglazed the pan with cognac, and added some cream.
After a brief simmer I added the mushrooms back in to the cream and simmered until blended. Alongside a baked potato with butter and sour cream, this was a fabulous meal.
And no reason to stick with plain old button mushrooms, switch it up, I’ve made this recipe several time and used baby bellas and shiitake. The shiitake mushrooms really add a beautiful depth of flavor.
It’s important to get a good golden crust on the mushrooms. That’s where all the flavor it. Plus it releases the moisture from the mushrooms and a delightful crispy texture.
Recipe for Steak and Mushrooms. Cognac Creamed Mushrooms with Thyme.
I hope you give this steak and mushrooms recipe a try and if you do, please come back and give the recipe a star rating. And leave a comment about your experience with the recipe.
And if you have a favorite creamed mushrooms recipe that you use for steak, let me know, I’d love to give it a try.
More Fancy Steak Recipes – for Entertaining
- Pan-Seared Bison Strip Steaks
- Curry Lemon Sirloin Steak Beef Kabobs
- Tangy Grilled Flank Steak with Horseradish Cream Sauce
Steak with Cognac Creamed Mushrooms. Turn a classic steakhouse combination into an elegant entree by adding Cognac to the cream sauce. A beautiful steak and mushrooms recipe for entertaining.s
- 2 pounds mushrooms wild, trimmed, brushed clean with a towel and stemmed, caps left whole
- 4 sprigs thyme fresh, leaves only
- 2 cloves garlic chopped
- 1/4 cup Cognac
- 1/2 cup heavy cream
- 4 New York Strip Steaks
- Remove steaks from refrigerator for 30 minutes. Sprinkle with salt and pepper.
Heat a sautee pan over medium high heat. When hot add 1/4 cup olive oil. When the oil is hot, add the mushrooms and cook, stirring, about 10 minutes, until golden brown.
Add the thyme and garlic, and season well with salt and pepper. Toss a few more times to cook the garlic, then dump the mushrooms out onto a platter.
Take the pan off the heat and add the Cognac. Return the pan to the burner and simmer the Cognac for 2 minutes. Add the cream and cook 2 to 3 minutes it starts to thicken.
Return the mushrooms to the pan along with whatever juices have collected on the platter and simmer the whole thing another 2 minutes until thickened again. Season with salt and pepper.
- Remove from heat and cover while you cook the steak. Heat grill to 500 degrees. Add steaks and sear on both sides, about two minutes per side or until well browned. Lower heat to 350, insert meat thermometer and cook about 7 - 8 minutes per side or until thermometer reads 140 degrees for medium. (135 medium rare).
- Gently reheat the mushrooms if needed. Pass mushrooms in bowl at the table. They can be served as a side dish or over the steak.
New York Strip Steak with Cognac Creamed Mushrooms …They’re what’s for Dinner.
Stephanie @ Plain Chicken says
June 24, 2015 at 11:14 amlooks AMAZING! I’ll have to try this the next time we cook steaks.
Lea Ann Brown says
June 26, 2015 at 6:22 amThanks Stephanie
John@Kitchen Riffs says
June 24, 2015 at 12:36 pmI don’t think I’ve ever had creamed mushrooms. Love the idea, though — these look terrific. I do remember loads of canned mushrooms when I was a kid — don’t think they were all that popular back then. But that’s back in the days when iceberg lettuce was the only choice!
Lea Ann Brown says
June 26, 2015 at 6:21 amI never knew any other lettuce existed until I moved to Denver.
Heather says
June 24, 2015 at 2:24 pmWhen is dinner? You can make that anytime for me!
Lea Ann Brown says
June 26, 2015 at 6:21 amYou got a deal.
Karen Harris says
June 24, 2015 at 2:38 pmI have had creamed mushrooms before, but they always accompanied chicken breast and pearl onions. These look delicious. Sometimes food from an innocent time (like this one) should be revisited over and over again.
Lea Ann Brown says
June 26, 2015 at 6:21 amThanks Karen.
cheri says
June 24, 2015 at 7:08 pmHi Lea Ann, this is beautiful, love this combination!!
Lea Ann Brown says
June 26, 2015 at 6:20 amThank you Cheri.
Amira says
June 24, 2015 at 8:43 pmLea, those look terrific… I love creamed mushrooms a lot.
Lea Ann Brown says
June 26, 2015 at 6:20 amYou’re going to find creamed mushrooms on my table more often. Especially since I have a big ‘ol bottle of cognac in the pantry.
Maureen | Orgasmic Chef says
June 25, 2015 at 1:18 amI fell in love with these just reading the title. OMG I want some right now! 🙂
Lea Ann Brown says
June 26, 2015 at 6:19 amMe too, and it’s only 6:00 a.m.
Larry says
June 25, 2015 at 10:31 amThe whole meal looks super good and I like the sound of the shrooms recipe.
Lea Ann Brown says
June 26, 2015 at 6:19 amThanks Larry.
adam j. holland says
June 25, 2015 at 12:51 pmLooks divine! I made something similar to this a few months back and it really does do a steak good!
Lea Ann Brown says
June 26, 2015 at 6:19 amI thought it was so good, I’m going to have to recreate over the Holiday weekend.
Susan says
June 25, 2015 at 4:31 pmI don’t think I’ve ever had creamed mushrooms here in Wisconsin so maybe it is a Kansas City thing! I love the look of those sauteed mushrooms. A big side of those with a steak and I’d be a happy weekender!
Lea Ann Brown says
June 26, 2015 at 6:18 amA friend of mine from Missouri always served creamed mushrooms with her steak. It may be a Kansas/Missouri deal. 🙂
Jean | DelightfulRepast.com says
June 26, 2015 at 7:51 amLeaAnn, I’m a mushroom lover and I’ve never seen mushrooms done like this. Can’t wait to try it!
Lea Ann Brown says
June 27, 2015 at 12:24 pmJean, we loved this combo, let me know what you think.
Rocky Mountain Woman says
June 29, 2015 at 2:21 pmThose look sooo good. I love the addition of Cognac! We think alike…
Lea Ann Brown says
July 1, 2015 at 6:56 amThanks RMW
Barb says
July 1, 2015 at 12:24 pmOh, gosh – what time is dinner? Will try these, too – my hubby will be impressed!
Lea Ann Brown says
July 2, 2015 at 1:52 pmThanks Barb.
Chris says
July 2, 2015 at 12:05 pmAbsolutely love this. I have 3 pairs of steaks to cook this weekend and I’m pretty sure one of them is going to get this treatment.
Lea Ann Brown says
July 2, 2015 at 1:51 pmI’d slice the mushrooms next time I make it. I just wanted to relive my whole button mushroom past.
Mrs. GoodLife says
July 6, 2015 at 7:19 pmThis looks sooo delicious! I must try it this weekend! Thanks for sharing!
Lea Ann Brown says
July 7, 2015 at 6:51 amLet me know how you like it. Next time I make it I’ll slice the mushrooms.
Hans Guenter Berg says
December 31, 2017 at 6:57 amHi Lea, It sounds fab. I’ll try it next. No slicing please.
All The Best to you and your family, Happy New Year and more of those fantastic meals.
Hans Guenter Berg
Germany
Lea Ann Brown says
December 31, 2017 at 2:05 pmThanks so much Hans. Happy New Year to you also. I look forward to making this tonight, as I’ll get better photos. 🙂 Plus I have a fabulous lineup of wild mushrooms this time. Thanks to Whole Foods.
Craig says
February 12, 2019 at 1:36 pmHi! Just found your site and am enjoying it. Daughter is leaving for Denver tomorrow nite for a week w/friends. Think I’ll try this recipe w/NYstrips but don’t have cognac…think I’ll try w/mushrooms and dry marsala and cream…a treat for her before she leaves for beautiful Colorado. Ft.Collins is her favorite and is looking forward to Denver!
Great site!