Description
A rich and flavorful steak with creamy mushroom sauce, perfect for a date night dinner or a special meal at home.
Ingredients
Scale
- 2 steaks (ribeye, sirloin, or New York strip), about 1–1 1/4 inches thick
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 2 tbsp unsalted butter, divided
- 8 oz cremini or button mushrooms, sliced
- 1 small shallot, finely chopped (or 1/4 cup onion)
- 3 cloves garlic, minced
- 1/2 cup beef broth
- 1/2 cup heavy cream
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/2 tsp dried thyme (or 1 tsp fresh)
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
- Pat steaks dry. Season both sides with salt and pepper.
- Heat a large skillet over medium-high heat. Add olive oil and 1 tbsp butter.
- Sear steaks 3–5 minutes per side (depending on thickness) until deeply browned and cooked to your preferred doneness. Transfer to a plate and rest.
- Reduce heat to medium. Add remaining 1 tbsp butter to the same skillet. Add mushrooms and cook 5–7 minutes until browned and their moisture cooks off.
- Stir in shallot and cook 1–2 minutes. Add garlic and cook 30 seconds until fragrant.
- Pour in beef broth and scrape up browned bits. Simmer 2 minutes.
- Stir in heavy cream, Dijon, Worcestershire, and thyme. Simmer 2–4 minutes until thickened into a creamy sauce.
- Return steaks (and any juices) to the skillet for 1 minute to warm through. Spoon mushroom sauce over the top and finish with parsley.
Notes
- For best results, use a meat thermometer to check steak doneness.
- Let the steaks rest for 5 minutes before serving for juicier results.
- Substitute heavy cream with half-and-half for a lighter sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-seared
- Cuisine: American
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 650
- Sugar: 3g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 180mg