Description
Steak with Creamy Mushroom Sauce
Ingredients:
2 ribeye steaks (6 oz each)
2 tbsp olive oil
1 tbsp butter
1 cup mushrooms, sliced
1 garlic clove, minced
1/2 cup beef broth
1/2 cup heavy cream
1 tsp Dijon mustard
Fresh parsley for garnish
Salt and black pepper to taste
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Instructions:
1. Prepare the Steaks
Season both sides of the steaks with salt and black pepper. Heat olive oil in a skillet over medium-high heat.
2. Sear the Steaks
Sear steaks for 3-4 minutes per side (adjust timing for desired doneness). Remove steaks from the skillet and let them rest.
3. Sauté the Mushrooms
In the same skillet, add butter and sauté mushrooms until golden brown. Add garlic and cook for 1 minute.
4. Make the Sauce
Pour in beef broth and simmer for 2-3 minutes. Stir in heavy cream and Dijon mustard, and cook until the sauce thickens slightly.
5. Combine & Serve
Return the steaks to the skillet, spoon sauce over them, and warm for 1-2 minutes. Garnish with fresh parsley and serve immediately.
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Step-by-Step Guide
Follow this detailed guide for perfect execution. Begin by patting your ribeye steaks completely dry with paper towels; this is crucial for a good sear. Season generously with salt and pepper just before cooking. Heat the olive oil in a heavy skillet (cast iron is ideal) over medium-high heat until it shimmers. Carefully place the steaks in the pan, pressing down gently. Do not move them for the full 3-4 minutes to develop a rich crust. Flip and repeat. After searing, transfer the steaks to a plate and tent loosely with foil to rest. In the same skillet, reduce heat to medium and melt the butter. Add the sliced mushrooms in a single layer if possible, letting them brown before stirring. Add the minced garlic, stirring constantly for 60 seconds until fragrant. Deglaze the pan with beef broth, scraping up all the flavorful browned bits. Let it simmer to reduce slightly, then lower the heat before adding the heavy cream and Dijon mustard. Stir continuously until the sauce coats the back of a spoon. Finally, return the steaks and any accumulated juices to the pan, spooning the sauce over them to warm through.
Serving Suggestions
This rich and savory dish pairs beautifully with sides that can soak up the luxurious mushroom sauce. Creamy mashed potatoes or buttery polenta are classic choices. For a lighter option, serve with roasted asparagus, green beans, or a simple arugula salad dressed with lemon vinaigrette to cut through the richness. A crusty baguette is also perfect for mopping up every last drop of sauce from the plate.
How-to Summary
Dry and season steaks. Sear in hot oil until crust forms, then rest. In the same pan, sauté mushrooms and garlic in butter. Add broth to deglaze, then stir in cream and mustard to create the sauce. Return steaks to the pan, coat with sauce, warm, and serve.
Frequently Asked Questions
Can I use a different cut of steak?
Yes, filet mignon, New York strip, or sirloin work well. Adjust cooking time based on thickness and fat content.
What can I substitute for heavy cream?
For a slightly lighter sauce, half-and-half can be used, but it will be less rich and thick. Full-fat coconut milk is a non-dairy alternative.
How do I know when my steak is done?
Use a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium. Always let it rest for 5-10 minutes after cooking.
My sauce is too thin. How can I thicken it?
Let it simmer a few minutes longer to reduce. Alternatively, create a quick slurry with 1 teaspoon of cornstarch and 1 tablespoon of cold water, then whisk it into the simmering sauce.
Can I make the sauce ahead of time?
Yes, you can prepare the mushroom sauce 1-2 days in advance. Store it in the refrigerator and gently reheat it in a pan while you cook fresh steaks.
Common Mistakes to Avoid
- Not drying the steak: Moisture on the surface creates steam, preventing a proper sear.
- Overcrowding the pan: This lowers the pan temperature, causing the mushrooms to steam instead of sauté.
- Adding cream to boiling liquid: Always reduce the heat to medium-low before adding cream to prevent curdling.
- Skipping the rest: Cutting into the steak immediately causes the juices to run out. Resting ensures a juicy result.
- Using pre-minced jarred garlic: It can burn quickly and lacks the fresh, vibrant flavor of freshly minced garlic.
Conclusion
Mastering this Steak with Creamy Mushroom Sauce recipe elevates a simple weeknight dinner into a gourmet experience. The combination of a perfectly seared, juicy steak with a rich, savory mushroom sauce is timeless and impressive. By following the detailed steps and avoiding common pitfalls, you can consistently create a restaurant-quality meal in your own kitchen. Don’t forget to experiment with the serving suggestions to find your perfect plate. Enjoy the process and the delicious results!