Steak with Sauteed Mushrooms and Chianti Caramel Sauce

Steak with Sauteed Mushrooms and Chianti Caramel SauceSteak with Sauteed Mushrooms and Chianti Caramel Sauce.

Last fall I traveled to Wichita. I kinda fell in love with the town, and off all things a flipping off the charts amazing steak I had delivered via room service. I’m not much to eat out by myself (social butterfly and all). I HATE doing it and only do so if there’s no other option, so that night, room service and robes it was. Typically room service isn’t always fantastic. Let’s be honest about that, so I knew I was going out on a limb ordering steak. I’m a risk taker like that. I’m glad I did because the chianti caramel sauce that came with a filet so tender it melted in my mouth like unsalted butter, blew me away.
Steak and Herb Sauteed Mushrooms with Chianti Caramel Sauce

I stayed at the Ambassador Hotel Wichita. It’s funky, chic and fantastic and it’s where I’ll forever be grateful I ordered the room service steak. One bite in, I KNEW I’d have to try and recreate the sauce, I’m just sad it took me four months to do so. Slacker, I know. Forgive me? Because I’m not one to have steak without mushrooms I had to add them. Steak deserves to have mushrooms by it’s side. Period.

Steak/ and Herb Sauteed Mushrooms with Chianti Caramel Sauce

We start out by seasoning the filets with kosher salt and pepper and it’s off to cast iron skillet sear town it goes. A little pat or two of butter and we’re almost home. WHILE those babies are searing away and making you salivate it’s time to pull the sauce together.  You might end up wanting to eat it with a spoon, but wait until it cools, because seriously caramel sauce it’s HOT y’all. Be safe.

To go along with this amazing steak, be sure to pop over and get our recipe for HERB SAUTEED MUSHROOMS on the Mushroom Chanel’s site.

Disclaimer: I am a recipe developer for The Mushroom Chanel. I was compensated for my time. Opinions are my own. Always will be.

Chianti Caramel Sauce


  • 1 vanilla bean - cut in half lengthwise
  • 1 cup Chianti
  • pinch kosher salt
  • 1 1/4 cups sugar
  • 1/4 cup water
  • 2 tablespoons unsalted butter


  1. Into a heavy bottom pan add vanilla bean, chianti and salt. Cook over medium heat until reduced by half. Remove vanilla bean and discard.
  2. Into a separate heavy bottom pan add: sugar and water. Bring to a boil and stir until combined. Continue boiling, without stirring until mixture turns golden. Gently swirl the pan as necessary.
  3. Remove from heat. Carefully pour wine mixture into caramel sauce. Stir until combined. Add butter. Stir to combine.



  1. 1

    What a perfect Valentine’s Day recipe! I love this!

  2. 2
    Adriene /

    This sauce sounds divine! Love the Wichita shout out! Come back anytime (or when you get hired next)!

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