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Grilled Steaks with Mushroom Sauce Recipe

Grilled Steaks with Mushroom Sauce Recipe

Midweek days deserve something special. This steak entree with its savory sauce will fit the bill beautifully. —Taste of Home Test Kitchen
TOTAL TIME: Prep/Total Time: 20 min. YIELD:4 servings


  • 1 beef top sirloin steak (1-1/2 pounds)
  • 1/2 teaspoon steak seasoning
  • 1 pound small fresh mushrooms
  • 1/4 cup butter, cubed
  • 1/2 cup beef broth
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon dried thyme


  • 1. Cut steak into four pieces; sprinkle with steak seasoning. Grill steaks, covered, over medium heat or broil 4 in. from heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
  • 2. Meanwhile, in a large skillet, saute mushrooms in butter until tender. Stir in the remaining ingredients. Bring to a boil; cook until liquid is reduced by about half. Serve with steaks. Yield: 4 servings.

Nutritional Facts

1 each: 353 calories, 19g fat (10g saturated fat), 99mg cholesterol, 447mg sodium, 6g carbohydrate (2g sugars, 2g fiber), 40g protein.

Reviews for Grilled Steaks with Mushroom Sauce

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meliss.beyer User ID: 7101887 255294
Reviewed Oct. 11, 2016

"I was looking for something different to try with steak for dinner and found this recipe! Like others, I added a little cornstarch to thicken the sauce up. I forgot I had asparagus so I also added that. Instead of Dijon mustard (since I didn't have any) I used a brown mustard with horseradish. I would make this again, just wish it was a little thicker."

Beckyperez88 User ID: 7820303 188325
Reviewed May. 25, 2014

"Like calgarymom, I was expecting it to be a thick, creamy sauce. So I added some cream, and dissolved some cornstarch in the broth. I used a horseradish mustard instead of the Dijon since the green market in town had none, and my fiancé and I enjoyed the bite it gave the sauce. I'm still fairly new to cooking, and have had quite a few failures in trying to find a good steak sauce ( my fiancé really loves steak so I try to find different ways to serve it) it came out a touch salty at first (I didn't realize how salty the broth was so I seasoned without tasting) so I added some white wine towards the end. It turned out great, and was a big hot with my fiancé."

Wingding52 User ID: 6432297 190769
Reviewed Jul. 12, 2013

"This is simply a bland recipe, copied by several others. The main thing is the quality of the steak you buy. Forget Wal-Mart unless you like a tire inner-tube with you meal and I mean one of their claimed best steaks.. One should go to one of the many grill/BBQ sites to improve this recipe."

saguarogirl User ID: 5906940 176673
Reviewed Jul. 11, 2013

"Have made this many times since finding it last year. It is always a hit! Thanks CalgaryMom for the suggestion of adding sour cream. I'll try it next time that way.

It also works well on hamburgers- I'm not a big fan of the usual ketchup, mustard, mayo, pickle relish combos."

chinadoll2008 User ID: 1574460 128999
Reviewed Jun. 5, 2013

"I always keep a jar of minced garlic in my refrigerator so I added about a tsp. to the mushrooms. But I totally enjoyed this recipe! It was quick & delicious!"

CalgaryMomTo3 User ID: 6024905 105204
Reviewed Aug. 13, 2012

"We use the finger test for testing the steaks' doneness. I've made this recipe twice. The first time, I made the sauce exactly as the recipe said. My husband and 2 friends loved it. I did not. I expected a creamy sauce. So last night when I made it, I added some sour cream, some ground pepper & a little bit of cornstarch to thicken. The spices in the sauce are delicious, and last night the sauce was truly a restaurant quality sauce. Loved it. TFS!"

aorla846 User ID: 5399524 191162
Reviewed Jul. 26, 2011

"Fast and delicious - the sauce is subtle but very flavorful. Restaurant quality!"

snackcake User ID: 4580851 108017
Reviewed Jun. 10, 2011

"this sauce is very good.I will make again and do nothing different."

jicook13 User ID: 5843439 191105
Reviewed Jun. 8, 2011

"very good, I like the flavor of the rosemary in the sauce"

jicook13 User ID: 5843439 108002
Reviewed Jun. 8, 2011

"very good, I like the flavor of the rosemary in the sauce"

AdriaD User ID: 1688988 105202
Reviewed May. 30, 2011

"Very easy recipe, with great flavors. I used fresh thyme as I had it on hand, and it was a lovely addition."

Swtbby User ID: 5624547 188323
Reviewed May. 26, 2011

"I didn't prepare the steak exactly as mentioned in the recipe because my hubby has his own blend of seasonings that he uses. However, I did make the mushroom sauce as directed and it was delicious. I will definitely be making it again in the future. It was yum, yum, delish!"

obsessedwithfood User ID: 3724663 105148
Reviewed May. 24, 2011

"Yummy with a capital Y. Loved the mushroom sauce. I loved the combination of thyme and rosemary. The mushrooms are really good by themselves and extra good on the steak. I highly recommend this recipe. It would impress anyone if you served it to them. I paired it with garlic parmesan mashed potatoes, corn, and a dinner roll. My tummy is very happy right now!"

gold1951 User ID: 1702959 190768
Reviewed May. 23, 2011

"Simply, easy to make and most delicious. Pare with a fresh green salad accented with fruit and wow what a meal."

MrBruce44 User ID: 5098987 187250
Reviewed May. 19, 2011

"I haven't tried this yet, but I will. I have a major problem with the recommended temperatures to indicate doneness. The "Consumer's Report" of cooking: Cook's Illustrated recommends the following temperatures for beef: Rare 125, Medium-Rare 130, Medium 140, Well-Done 160. 145 degrees for medium-rare is ridiculous! 170 degrees for well done would yield shoe-leather."

lurky27 User ID: 1251896 146804
Reviewed Jun. 24, 2010

"Yummy! My husband doesn't like mushrooms, so we just left them out and the steaks turned out great.

~ Theresa"

Lelder28670 User ID: 2596069 191104
Reviewed Apr. 25, 2010

"Yum! Easy to make and looks like you've fussed when you didn't!"

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Wine Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.