Name: Rich Umami Steak Sauce
Prep time: 5 minutes
Cook time: 20 minutes
Yield: ~1 ¼ cups
Ingredients: 2 Tbsp. unsalted butter; 1 small shallot, finely minced; 2 cloves garlic, minced; 1 Tbsp. tomato paste; 1 tsp. Dijon mustard; ¼ cup dry red wine (like Cabernet or Syrah); ¾ cup beef or mushroom stock (low sodium); ¼ cup heavy cream (or crème fraîche for extra richness)

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Rich Umami Steak Sauce

Recipe by Savory Spice Test Kitchen

All-Purpose Cooking

This rich, umami steak sauce is buttery, creamy, and full of savory mushroom flavor. The perfect 5-star quality sauce to serve with any of your favorite cuts of steak.

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Serves ~1 ¼ cups

Prep Time 5 minutes

Cooking Time 20 minutes

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Ingredients

2 Tbsp. unsalted butter 1 small shallot, finely minced 2 cloves garlic, minced 1 Tbsp. tomato paste 2 Tbsp. Four Mushroom Umami Blend

½ tsp. Fine Black Malabar Pepper

1 tsp. Dijon mustard ¼ cup dry red wine (like Cabernet or Syrah) ¾ cup beef or mushroom stock (low sodium) ¼ cup heavy cream (or crème fraîche for extra richness)

1 tsp. Worcestershire Sauce (optional, for added depth)

Kosher Salt, to taste

Four Mushroom Umami Blend (Salt-Free)

Directions

Step 1 Sauté Aromatics: In a small saucepan over medium heat, melt the butter. Add shallots and cook until soft and translucent, about 3 minutes. Add garlic and cook for 30 seconds more.

Step 2 Build the Flavor Base: Stir in the tomato paste, Four Mushroom Umami Blend, and Fine Black Malabar Pepper. Sauté for 1–2 minutes to toast the spices and deepen their flavor.

Step 3 Deglaze: Pour in the red wine and use a wooden spoon to scrape up any bits from the bottom of the pan. Simmer for 2–3 minutes, or until wine is reduced by half.

Step 4 Simmer the Sauce: Add stock, Dijon mustard, and Worcestershire Sauce. Bring to a low simmer and let cook for 5–7 minutes, until slightly reduced.

Step 5 Finish with Cream: Reduce heat to low and stir in the cream. Simmer gently for another 2–3 minutes until the sauce thickens and becomes silky. Season to taste with Kosher Salt.

Step 6 Optional – Strain: For a smoother finish, strain the sauce through a fine mesh sieve before serving.