Sauce Esterhazy

Named after the aristocratic Esterházy family of Hungary, this sauce brings Old World elegance to a broiled steak in about 15 minutes. Diced mushrooms and minced shallots sautéed in butter, then simmered with paprika, sour cream, and Worcestershire sauce until thick and creamy.

Paprika is the defining Hungarian ingredient here. It colors the sauce a warm coral and adds a sweet, peppery flavor that complements the earthy mushrooms. Use Hungarian sweet paprika if you have it; the flavor difference from generic paprika is significant.

The sour cream goes in off the boil and simmers for only two minutes. This is critical. Boiling sour cream causes it to curdle and separate into a grainy, broken mess. A gentle simmer thickens it into a velvety coating that clings to steak.

Worcestershire sauce adds a fermented, savory depth that bridges the rich sour cream and the charred surface of a broiled steak. Just one teaspoon, but you’d notice if it were missing.

Chef Tips

• Dice the mushrooms small so they cook quickly and distribute evenly in the sauce. Large chunks don’t coat the steak as well.
• Reduce the heat before adding the sour cream. If the pan is too hot, the cream will break the moment it hits.
• Spoon the sauce over the steak right before serving. Don’t sauce the steak and then let it sit; the heat from the meat can break the sauce.
• This pairs best with rich, fatty cuts like sirloin or T-bone.

Variations

• Add a teaspoon of Dijon mustard to the sauce for a sharper, more French-leaning version.
• Use smoked paprika instead of sweet for a deeper, smokier flavor.
• Stir in a splash of brandy with the mushrooms before adding the sour cream.