Rich Creamy Mushroom Steak Sauce

Keto • Steakhouse-Style • Diane-Inspired

Rich • Velvety • Restaurant-Level • Ready in 10 Minutes

When a sauce lives in your memory long after the meal, you know it’s special. This Rich Creamy Mushroom Steak Sauce is one of those forever recipes — simple, elegant, and capable of turning even a Tuesday-night sirloin into something extraordinary.

Years ago at a lake house, a dear friend surprised us with a chef for cooking lessons — the best gift two women who loved to cook could receive. We whisked, simmered, and learned how restaurant chefs build layers of flavor. That’s the day I fell in love with sauces like Diane — elegant, nostalgic, unforgettable.

Traditional Steak Diane didn’t include mushrooms, and it often had flour and sugar. No flambé theatrics here at LGJ — just a cleaner, keto-friendly twist: creamy mushrooms, Dijon, Worcestershire, a splash of brandy or broth, and cold butter whisked in for that glossy steakhouse finish.

Then came our steak ritual.

Scott became the Grill Master — keeper of the perfect char and that uncanny internal sense of steak timing that tells him exactly when to flip a steak. He’ll be watching a game, totally relaxed, then suddenly spring up like he heard a steak whisper “now.” Meanwhile, he can go outside, turn the water on, get distracted, and completely forget he ever started watering — unless he sets a timer. But put him behind a grill, and he never misses a beat. I became the Sauce Keeper — beurre blanc, brown butter, butter baths… and eventually this Diane-inspired mushroom sauce.

And Jack? Our four-legged steak sommelier.
He trots in, sits like a gentleman, and gives his “I am part of this tradition” look.

His rules:

• Only steak bites
• No barking — just happy vibes
• Sit politely
• Side-eye everyone until steak is delivered 🐾

Steak Night has become our weekly ritual:
Scott outside grilling.
Me inside whisking.
Jack supervising like a tiny Gordon Ramsay.

And the sauce?
Rich, creamy, buttery, mushroom-forward — the kind that makes a sirloin taste like a filet and a filet feel like date night. The kind you eat off a spoon (I did… repeatedly).

⭐ Why This Sauce Works (Steak Diane… But Better!)

Classic Diane = pan drippings + Dijon + Worcestershire + brandy.
Modern Diane = add mushrooms → and honestly? We’ll take the mushroom version every time.

This recipe is:

✔ Creamy, keto-friendly, deeply savory
✔ No flambé required
✔ Works with ANY steak method
✔ Elevates even budget cuts
✔ Ready in 10 minutes

💫 What You’ll Need

Ingredients (for the Sauce — Serves 4)

• 1 tbsp butter (14g) — for sautéing
• 1 tbsp avocado oil (15 ml)
• 1 shallot, finely minced (30g)
• 2 cloves garlic, minced (6g)
• 1 cup mushrooms, sliced (120g)
• 2 tsp Dijon mustard (10g)
• 1 tbsp sugar-free Worcestershire (15 ml)
• 1/4 cup brandy, cognac, or bourbon (optional)
• 1/2 cup beef stock or bone broth (120 ml)
• 1/2 cup heavy cream (120 ml)
• 3 tbsp cold butter, cubed (42g) — for finishing
• Salt + black pepper to taste

No-Alcohol Options

• Replace brandy with:
• 1/4 cup beef stock + 1 tsp ACV
  OR
• 2 tbsp coconut aminos + 2 tbsp beef stock

How to Make Creamy Mushroom Steak Sauce (10 Minutes)

1️⃣ Sauté Aromatics
Butter + avocado oil → add shallot & garlic → soften 1–2 minutes.

2️⃣ Cook Mushrooms
Sauté 8–10 minutes until browned.

3️⃣ Build Flavor
Add Dijon + Worcestershire → cook 1 minute.

4️⃣ Deglaze
Add brandy (or swap) → simmer until mostly evaporated.

5️⃣ Simmer + Thicken
Pour in broth → reduce 2–3 minutes.
Add cream → simmer 3–5 minutes until velvety.

6️⃣ Finish With Cold Butter
Remove from heat → whisk in cold cubes 1-2 at a time.

7️⃣ Serve Over Steak
Generously spoon over grilled, seared, or air-fried steaks.

🥩 Suggested Steaks (Pick Your Method)

(Not included in recipe card — just guidance.)

Dry Brine First:
We ALWAYS dry brine our steaks 4–24 hours. It transforms even budget cuts — deeper flavor, better crust, perfect texture.

Our Favorite Cuts

Filet Mignon (Scott’s favorite and perfect for a crust)
Grilled or seared in stainless for fond, then finished under the salamander with one of our Wildfire steakhouse crust on top.

Sirloin (our everyday cut — and Jack’s favorite) is what we make most often. It’s surprisingly tender and flavorful when cooked properly — especially for the price. We dry brine ours for max flavor, but Jack’s is always cooked plain. Grilled, pan-seared, or air fried in our non-toxic Tastee Air Fryer for Jack, it turns out perfectly every time.

Ribeye (Kristy’s favorite and perfect for our Wildfire style crust)
Rich, buttery, gorgeous marbling.
Best grilled or pan-seared + salamander-finishing.

New York Strip (perfect for a crust)
Takes beautifully to: Stainless sear to build fond
Salamander to melt crust toppings (Wildfire-style)

We LOVE crusting our steaks! A quick blast under the salamander melts the crust without overcooking the meat — just like the restaurant version, but even better when it’s homemade.

Bottom line:
No matter which cut or method you choose, this rich creamy mushroom steak sauce makes it unforgettable.

💬 Our Steak Story:

We used to buy only filets… until Jack entered the chat.
Once steak became a nightly dog expectation, we explored every cut: ribeyes, strips, tri-tip, sirloin.

Sirloin surprised us — tender, flavorful, and budget-friendly.
And yes, Jack gets his plain version made in the Tastee Air Fryer. 💛🐾

🧑‍🍳🥩Method: How We Cook the Steaks

• Pat steaks dry and salt generously. For the best results, dry brine on a wire rack in the fridge for 4–24 hours — it transforms even budget cuts into steakhouse-quality.
• Grill or sear in a hot stainless steel pan — about 3–4 minutes per side.
• Rest for 10 minutes.
• Serve with love, our Rich Creamy Mushroom Steak Sauce, and (if you want a full steakhouse moment) our Hot Bacon Spinach Salad.

🥄Bonus Ways to Use This Sauce

(💛 LGJ Tip: Make Extra — You’ll Want It)

This sauce makes enough for 4 steaks — but we often cook just two. Leftovers are gold.

Try the leftover sauce on:

• Eggs or omelets
• Burgers
• Pork chops
• Roasted veggies
• Shirataki noodles
• Chicken
• Cauliflower mash

Reheats beautifully → whisk in a splash of cream or butter.

🧊 Storage + Reheat

• Refrigerate: 3–4 days
• Freeze: Up to 3 months
• Reheat: Gentle simmer, whisk in butter to restore shine

Traditional vs. LGJ Keto Comparison 🥑 Macros Matter

You already know we keep things keto and gluten-free around here — not because it’s trendy, but because it works. For our bodies, our energy, and our healing.

✨ Let’s Make This a Thing

Make steak night your ritual — simple, joyful, candle-lit, music on, Jack-style good vibes.

Tag us on IG or Pinterest. We’d love to see your grill marks, your sauce, and your four-legged steak fans.

Even if all you have is ground beef?
Steak night is still ON. ❤️

❤️ More You’ll Love

• Keto Chicken Tortilla Soup
• Easy Keto Pizza Omelet
• Our Favorite Low-Carb Date Night Dinners

🎥Watch the Recipe

Coming soon: Our step-by-step Mushroom Steak Sauce! Subscribe to our YouTube channel for weekly keto favorites.

Have you tried this one? Show us your masterpiece!
Tag @LoveGratitudeJoy on Instagram, Pinterest, or TikTok — we love celebrating your creations.

From Our Kitchen to Yours

Food carries energy. When we cook with Love, Gratitude, and Joy, that energy becomes part of the meal — something that comforts, restores, and uplifts.

It’s a vibe.
It’s a lifestyle.
It’s Love Gratitude Joy.

Nutrition info is an estimate only — it’ll vary based on your exact ingredients and brands used.

With love and gratitude,
 Kristy and Scott (supervised, of course, by Jack 🐾)
 Love Gratitude Joy — it’s a lifestyle.

Rich Creamy Mushroom Steak Sauce

Love Gratitude Joy

A rich, velvety, keto-friendly mushroom steak sauce inspired by classic Steak Diane — with Dijon, Worcestershire, beef stock, and a glossy cold-butter finish. Ready in 10 minutes and perfect for any cut of steak.

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Prep Time 2 minutes mins

Cook Time 8 minutes mins

Total Time 10 minutes mins

Course Sauce

Cuisine American

Servings 4 servings

Calories 165 kcal

Equipment

• 1 Skillet
• 1 Wooden spoon or silicone spatula
• 1 Chef’s knife
• 1 Cutting board
• 1 Small whisk

Ingredients

  

1x2x3x

Mushroom Base

• 90 g finely diced mushrooms
• 1.5 tbsp butter for sautéing
• 1 tbsp avocado oil
• 1 small shallot finely minced
• 1 clove garlic minced

Sauce

• ¾ cup heavy cream
• ½ tbsp butter added to sauce
• ⅛ tsp salt
• ⅛ tsp black pepper
• 1 –2 tsp Worcestershire sauce to taste
• Optional: small pinch paprika for color

Instructions

 

• Sauté the mushrooms.
• Heat 1 tbsp avocado oil in a skillet over medium heat. Add the 90 g finely diced mushrooms and cook 5–6 minutes until they release moisture and begin to brown.
• Add aromatics.
• Stir in the 1 clove garlic and cook 30 seconds until fragrant.
• Deglaze the pan.
• Pour in the 1 –2 tsp Worcestershire sauce (or optional splash of white wine) and scrape up the fond with a wooden spoon.
• Build the sauce.
• Reduce heat to low. Add the ½ tbsp butter and let it melt into the mushrooms. Stir in the ¾ cup heavy cream and whisk gently until smooth.
• Season.
• Add ⅛ tsp salt, ⅛ tsp black pepper, and optional paprika for color. Simmer 3–4 minutes until slightly thickened and glossy.
• Finish + serve.
• Taste and adjust seasoning. Spoon over grilled or pan-seared steak.
• (Leftovers reheat beautifully with a splash of cream.)

Notes

• Mushroom swap: We used to reach for baby bellas, but after testing side-by-side, we now prefer white mushrooms — they’re milder, less bitter, and let the sauce stay silky and balanced.  Use any mushroom you love.
• Don’t skip the browning. Let the mushrooms get a little color — that’s where the steakhouse flavor develops.
• Thin or thicken as needed. Add a splash of cream to loosen, or simmer longer for a richer, clingy sauce.
• Make it ahead. This sauce reheats beautifully on low; add a touch of cream to refresh.
• Perfect pairings. Spoon over ribeyes, filets, pork chops, roasted chicken or even omelets.
• Optional touch. A tiny pinch of paprika adds color without changing flavor.

Nutrition

Serving: 2ozCalories: 165kcalCarbohydrates: 2gProtein: 1gFat: 16g

Tried this recipe?Let us know how it was!

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Pin this recipe for later — creamy, buttery, mushroom-packed flavor! Save it to your Keto Dinners or Steakhouse at Home board and upgrade your next steak night. 🥩🍄✨