Description
Grilled Steak with Creamy Mushroom Sauce
A luxurious steak dinner with a rich, velvety sauce and perfectly crispy fries!
Ingredients:
For the Steak
2 ribeye or sirloin steaks
1 tbsp olive oil
Salt and black pepper to taste
For the Mushroom Sauce
2 tbsp butter
1 cup mushrooms, sliced
2 garlic cloves, minced
1/2 cup heavy cream
1/4 cup beef or chicken stock
1 tsp Dijon mustard
Fresh parsley for garnish
For the Fries
2 medium potatoes, sliced into fries
2 tbsp vegetable oil
Salt to taste
Instructions:
Prepare the Steak:
Rub the steaks with olive oil, salt, and black pepper. Heat a grill pan over medium-high heat and cook the steaks for 3-4 minutes per side (or to your preferred doneness). Remove and let rest.
Make the Mushroom Sauce:
In the same pan, melt butter over medium heat. Add mushrooms and cook until golden. Stir in garlic and cook for 1 minute. Add beef or chicken stock, heavy cream, and Dijon mustard. Simmer until the sauce thickens.
Cook the Fries:
Preheat the oven to 400°F (200°C). Toss sliced potatoes with vegetable oil and salt. Spread on a baking sheet and bake for 25-30 minutes, flipping halfway, until crispy and golden.
Assemble and Serve:
Plate the steak, pour the creamy mushroom sauce over it, and serve with a side of crispy fries. Garnish with fresh parsley for a finishing touch.
Enjoy:
Indulge in this savory and satisfying steak dinner!
Let me know if you’d like more customization!
Step-by-Step Guide
Follow this detailed guide for a foolproof dinner. First, pat your steaks dry and season generously. Preheat your grill pan or skillet until very hot. While it heats, toss the potato fries with oil and salt, then spread them on a baking sheet. Place the fries in a 400°F (200°C) oven. Immediately cook the steaks for 3-4 minutes per side without moving them to achieve a good sear. Transfer steaks to a plate, tent with foil, and let rest. In the same pan, make the sauce. The residual heat and fond (browned bits) are key for flavor. While the sauce simmers, check and flip your fries. Finally, plate the rested steak, top with sauce, and add the crispy fries.
Serving Suggestions
Elevate your meal with thoughtful pairings. For vegetables, steamed asparagus, roasted Brussels sprouts, or a simple arugula salad with lemon vinaigrette balance the richness. For a wine pairing, a bold Cabernet Sauvignon or Malbec complements the steak, while a creamy Chardonnay mirrors the sauce. To make it a full feast, start with a classic Caesar salad and finish with a dark chocolate mousse for dessert.
How-to Summary
Season and sear steaks in a hot pan, then rest. Use the same pan to sauté mushrooms and garlic, then simmer with stock, cream, and mustard to create a luxurious sauce. Bake potato fries tossed in oil until crispy. Assemble by topping the rested steak with sauce and serving with fries on the side.
Frequently Asked Questions
Can I use a different cut of steak? Absolutely. While ribeye and sirloin are excellent, New York strip, filet mignon, or even flat iron steaks work beautifully. Adjust cooking time based on thickness.
How can I tell when my steak is done? Use a meat thermometer for accuracy: 125°F for rare, 135°F for medium-rare, 145°F for medium. Letting it rest raises the temperature another 5-10 degrees.
What can I substitute for heavy cream? For a lighter version, half-and-half or full-fat coconut milk can work, but the sauce will be less thick and rich. Simmer longer to reduce.
My sauce is too thin. How do I thicken it? Continue simmering to reduce and concentrate it. Alternatively, make a slurry with 1 tsp cornstarch and 1 tbsp cold water, whisk it in, and simmer for one minute.
Can I prepare any components ahead of time? Yes. You can slice the mushrooms and potatoes ahead. The full sauce can be made 1-2 days in advance and gently reheated, adding a splash of stock if it thickens too much.
Common Mistakes to Avoid
- Not Resting the Steak: Slicing immediately causes precious juices to run out. Always rest for 5-10 minutes.
- Crowding the Pan: Cooking steaks or fries in a crowded pan steams them instead of creating a crispy sear or crust.
- Using Cold Steaks: Take steaks out of the fridge 30 minutes before cooking for more even doneness.
- Overheating the Cream Sauce: Boiling heavy cream can cause it to break or become grainy. Keep it at a gentle simmer.
- Underseasoning: Season the steak liberally and taste the sauce, adjusting salt and pepper before serving.
Conclusion
This grilled steak with creamy mushroom sauce is a restaurant-quality meal achievable in your own kitchen. By mastering the sear, crafting a simple yet decadent pan sauce, and pairing it with perfectly baked fries, you create a truly satisfying dining experience. Remember the key principles: high heat for the steak, utilizing the flavorful pan drippings, and allowing the meat to rest. With this comprehensive guide, you’re equipped to avoid common pitfalls and impress with a classic, luxurious dinner.