Christopher’s recipesSearch
← All recipes
Sliced mushrooms in a creamy forestière sauce in a black pan.

Beef, veal, steak & offal

Steak Haché Sauce Forestière

By Recettesmaison (@recettesmaison33)

Steak haché sauce forestière puts the mushrooms at the heart of supper: a generous panful, softened with shallot and folded into a creamy sauce. Cognac and dry white wine bring warmth and freshness, with veal stock giving the sauce a savoury depth. Spoon it over the hot minced beef steaks, letting it settle around the meat. Rice, pasta or semolina will take up the last of the cream and mushroom juices.

Prep
15 min
Cook
20 min
Total
35 min
Batch1×
Jump to recipe ↓Instagram ↗

Ingredients

Steaks and mushroom sauce

Method

  1. Peel and slice the mushrooms.
  2. Slice the shallot finely and soften it in butter until translucent.
  3. Add mushrooms, salt and pepper; cook until the released water is absorbed.
  4. Pour in the Cognac, then the white wine, and reduce over medium heat.
  5. Stir in veal stock and crème fraîche; keep warm.
  6. Cook the minced steaks in a little butter to the source’s stated preferred doneness.
  7. Serve hot with the mushroom sauce. The source suggests rice, pasta or semolina.

Equipment

Frying pan for the sauce; Frying pan for the steaks; Knife; Cutting board; Wooden spoon

Notes

  • Cook the mushrooms until their released liquid has gone before pouring in the Cognac and white wine. Let these reduce over medium heat before adding stock and crème fraîche.
  • Keep the sauce warm while cooking the minced steaks in a second pan with a little butter, then spoon it over just before serving.
  • Rice, pasta or semolina are the suggested accompaniments for the sauce.
  • Half a glass of dry white wine and a knob of butter are the original measures. No glass size or butter weight is specified.
  • The original recipe makes two minced steaks; it does not give a person count.

Photos

1 photo
Photo by Recettesmaison on December 08, 2025.Finished dishMushroom sauce shown in the selected Instagram post

Steak Haché Sauce Forestière

Recipe photos

About this dish

The name forestière evokes the forest and the mushroom garnishes of French cooking. Larousse’s classical definition specifies wild mushrooms, while its home-cooking recipes also use cultivated button mushrooms with stock and cream. The name has come to promise that savoury mushroom accompaniment across different cuts of meat.

Recettesmaison’s version gives it a generous place beside minced beef steaks. Button mushrooms provide substance, softened shallot brings sweetness, and veal stock supplies depth beneath the crème fraîche. Both Cognac and dry white wine go into the sauce and are reduced before the stock and cream are added.

Cooking away the mushrooms’ released water is the small piece of patience that makes the sauce work. It concentrates their flavour before more liquid goes in. The sauce can then be kept warm while the steaks cook separately, so both reach the table hot.

Recipe and cooking notes adapted from Instagram.