Sous Vide Steak with Mushroom Sauce – 5 Juicy Wins

The first time I made Sous Vide Steak with Mushroom Sauce, I was honestly just trying to impress my family on a Sunday. Growing up in Florida, steak dinners were reserved for grilling outside, usually paired with something citrusy or smoked. But sous vide? It felt like a different world. No flames, no guesswork—just unbelievably tender meat cooked edge-to-edge perfectly. That moment I sliced into a sirloin and watched it glisten, I knew this was my new go-to.

I remember that first mushroom sauce too—bold, earthy, with a little brandy hit that made it feel like I was dining at a fancy bistro. It only took one try for me to realize: this combo is unbeatable. That’s why I love sharing it—it delivers restaurant-level results with everyday ingredients.

So many readers ask, “Can you sous vide with sauce?” Yes, but I prefer to finish sauces separately for the best consistency and flavor balance. That’s exactly what we’re doing in this recipe.

If you’re curious about butter techniques, you might want to check out this helpful breakdown on Sous Vide Steak with Garlic Herb Butter and how it differs in flavor profile. Plus, if you’re aiming to finish your steak with a high-heat sear, this guide to Finishing Sous Vide Steak in the Broiler walks you through it step-by-step.

Mushroom sauce sounds elegant, but don’t overthink it. A good sear, some shallots, garlic, a little brandy, and cream—that’s it. Don’t be shy with the Dijon either. It balances the richness and adds depth. The sauce isn’t just a topping; it’s a key part of the dish’s soul. And once you’ve tried it with sous vide steak, you won’t look back.

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Ideal Temperature and Time for Juicy Sirloin

When preparing Sous Vide Steak with Mushroom Sauce, I always choose thick-cut boneless sirloin steaks—about 6 ounces each. Sirloin works beautifully for this recipe because it’s lean, tender, and absorbs flavor well. Since it’s a leaner cut, precision matters. To achieve that perfectly juicy, medium-rare sous vide steak, set your water bath to 134ºF (57ºC). This temperature gives you that ideal pink center from edge to edge, exactly what makes Sous Vide Steak with Mushroom Sauce so consistently delicious.

Cook the sous vide steak for 45 minutes to 1 hour. Going beyond that can soften the texture too much. Before sealing, pat each steak dry and season with salt, pepper, and a teaspoon of butter on top. This little touch of butter infuses the meat during the cook and enhances searing later—a key trick for getting the most out of your Sous Vide Steak with Mushroom Sauce.

You don’t need fancy tools to make this work. While vacuum sealing is ideal, a heavy-duty zip-top bag with the water displacement method works perfectly for sous vide steak. Just make sure the bag is fully air-free to maintain even cooking.

Now, you might be asking, “Can you sous vide steak in marinade?” Technically yes—but acidic marinades can negatively affect the texture over long cooks. For this Sous Vide Steak with Mushroom Sauce recipe, keep the steak seasoning simple and let the rich mushroom-brandy cream sauce deliver the flavor explosion.

Want to explore more steak options? Try the deeply flavorful Sous Vide Picanha Steaks to see how various beef cuts respond to different sous vide temps and times. Each cut has its strengths—but sirloin with mushroom sauce is an unbeatable classic.

Searing for Flavor and Finish

Five minutes before the sous vide timer goes off, heat ½ tablespoon oil and 1½ teaspoons butter in a cast-iron skillet. You want it hot, almost smoking. Sear each steak for 30–60 seconds per side, just enough to build that golden crust.

That sear isn’t just about looks—it adds complex flavor, known as the Maillard reaction. If you’re after more crust tips, check out this post on Dishwasher Sous Vide Steak—a quirky method, but packed with searing insights.

Building Flavor with Simple Ingredients

The real magic of Sous Vide Steak with Mushroom Sauce starts after the sear—when it’s time to build the sauce. This creamy mushroom sauce is what takes your sous vide steak from great to unforgettable. It’s rich, flavorful, and made in the same skillet you used for searing, so it captures every last bit of steak drippings and caramelized fond.

As soon as your sous vide steak is resting, drop 5 ounces of quartered white mushrooms into that hot pan. They’ll absorb the savory remnants left behind by the steak, laying the foundation for a deeply flavorful mushroom sauce.

Next, toss in 1 minced shallot and 1 minced garlic clove. Sauté until everything is soft and aromatic—this layering of flavors is key to making your Sous Vide Steak with Mushroom Sauce shine. Then comes the star: ¼ cup brandy. Pour it in carefully and let it bubble and reduce. The brandy adds bold character and just the right touch of sweetness to balance the savory notes.

Now add ½ cup beef stock, ½ tablespoon Worcestershire sauce, and ¼ cup heavy cream. Stir everything together and let it gently simmer for a few minutes until slightly thickened. Finally, stir in 1 teaspoon Dijon mustard—it adds sharpness and depth, elevating the entire dish.

Ladle this creamy mushroom sauce generously over your sous vide steak, or serve it on the side for dipping. Don’t forget a sprinkle of thinly sliced scallions for a pop of color and freshness—they complete the flavor profile of your Sous Vide Steak with Mushroom Sauce beautifully.

Craving more luxurious sous vide beef? Check out this Reverse Sear Prime Rib Sous Vide for a decadent variation, or try the Sous Vide Tri-Tip Steak if you’re after robust, beef-forward flavor with a similar cooking method.

Making It Your Own

Feel free to swap brandy for bourbon or even red wine. Add a pinch of thyme if you like earthier notes. The beauty of this sauce is that it welcomes creativity without losing that silky, steakhouse quality.

Plating for Maximum Flavor

You’ve cooked your Sous Vide Steak with Mushroom Sauce to absolute perfection—the steak is tender, the sauce is rich, and everything smells incredible. Now let’s bring that steakhouse experience to the plate. Start by slicing your sous vide steak across the grain to keep it melt-in-your-mouth tender. Fan the slices on a warm plate and spoon the creamy mushroom sauce right over the top. Let some of that savory mushroom sauce pool on the side—it’s perfect for soaking up with crusty bread.

Garnish the Sous Vide Steak with Mushroom Sauce with freshly sliced scallions. The pop of green not only adds a clean, crisp flavor but also makes your steak plate visually stunning. Whether you’re plating this dish individually for guests or serving the whole sous vide steak family-style on a rustic board, the result is guaranteed to wow.

While you can serve sous vide steak directly from the bag, don’t skip the sear and plating. A golden crust plus a luxurious mushroom sauce transforms your Sous Vide Steak with Mushroom Sauce into a showstopper meal.

Need more inspiration? Try this crowd-pleasing Flat Iron Steak Sous Vide Recipe or elevate your next gathering with the rich Sous Vide Prime Rib with Compound Butter.

Side Dishes That Complement

Sous Vide Steak with Mushroom Sauce pairs beautifully with sides that enhance its bold, savory profile. Roasted carrots, buttery mashed potatoes, and sautéed green beans are all excellent choices. If you’re going low-carb, opt for creamy cauliflower mash or tender grilled asparagus. Each of these options balances the richness of the rich mushroom-brandy sauce that defines this dish.

To complete your meal, pour a bold red wine like cabernet or syrah—both stand up well to the intensity of the Sous Vide Steak with Mushroom Sauce. If you’re more of a cocktail fan, an old-fashioned is the perfect match, echoing the warm brandy notes in the sauce.

Pro tip: after searing your sous vide steak, let it rest under foil while you finish the rich mushroom-brandy sauce. This keeps the juices locked in and elevates the final bite. The creamy, luxurious texture of the sauce clings beautifully to the steak, making each forkful of Sous Vide Steak with Mushroom Sauce unforgettable.

Conclusion

There’s nothing quite like making Sous Vide Steak with Mushroom Sauce at home. It’s the kind of dish that turns everyday cooking into something genuinely special. With precise control over temperature and timing, sous vide steak comes out juicy, tender, and evenly cooked—every single time. But it’s the mushroom sauce that takes this from a great steak to an unforgettable one. Rich, creamy, and laced with shallots and brandy, this sauce clings to every bite and brings the whole plate together.

Whether it’s your first time using sous vide or you’re already hooked, this recipe delivers reliable results with bold flavor. And once you taste this steak smothered in that mushroom cream sauce, you’ll understand why Sous Vide Steak with Mushroom Sauce deserves a permanent spot in your dinner rotation. With a few everyday ingredients and the help of your immersion circulator, this dish is pure culinary magic—no steakhouse reservation required.

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FAQs

Can you sous vide with sauce?
Yes, but for best results with Sous Vide Steak with Mushroom Sauce, cook the steak and sauce separately. Cooking sauce in the bag can lead to separation or inconsistent texture—especially with creamy or alcoholic sauces.

What cannot be cooked in sous vide?
While Sous Vide Steak with Mushroom Sauce is a hit, not everything works well sous vide. Avoid foods that need dry heat for crisping, like skin-on poultry or roasted vegetables, unless you plan to finish them outside the water bath.

Can you sous vide steak in marinade?
You can sous vide steak in a marinade, but for this Sous Vide Steak with Mushroom Sauce recipe, we recommend keeping it simple. Acid-heavy marinades may change texture. Instead, season well and let the mushroom sauce do the heavy lifting.

How do you make sous vide steak taste better?
Start with quality meat, season generously, and finish with a hot sear. But the real game-changer? A sauce. That’s why this Sous Vide Steak with Mushroom Sauce recipe is so effective—the creamy, savory sauce adds incredible depth to every bite.

What is a disadvantage of sous vide?
While Sous Vide Steak with Mushroom Sauce brings precision and tenderness, one downside of sous vide is the lack of browning. That’s why we finish with a hot skillet sear—to bring out those savory crust notes.

Do major steakhouses use sous vide?
Yes. Many steakhouses use sous vide techniques to ensure perfect doneness and consistency. The approach behind Sous Vide Steak with Mushroom Sauce mirrors the same professional results—just made easy for the home cook.

Do chefs like sous vide?
Absolutely. Professional chefs use sous vide for its control, repeatable results, and efficiency. Recipes like Sous Vide Steak with Mushroom Sauce show exactly why it’s earned its place in both restaurant kitchens and home ones alike.