Description
Steak with Creamy Sauce
Ingredients:
For the Steak:
2 filet mignon or ribeye steaks
1 tablespoon olive oil
Salt and freshly ground black pepper, to taste
1 teaspoon garlic powder
1 tablespoon fresh parsley, chopped
For the Creamy Sauce:
1 tablespoon unsalted butter
1 tablespoon flour (for thickening)
1 cup heavy cream
1/4 cup beef broth
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
Salt and pepper, to taste
Instructions:
Prepare the Steak:
Season both sides of the steaks with salt, pepper, and garlic powder.
Heat olive oil in a large skillet or grill pan over medium-high heat.
Add the steaks and cook for about 3-4 minutes per side (for medium-rare) or longer, depending on your preferred level of doneness.
Remove the steaks from the pan and set aside to rest for a few minutes. This allows the juices to redistribute and ensures tender meat.
Make the Creamy Sauce:
In the same pan, melt the butter over medium heat.
Add the flour and cook for about 1 minute, whisking constantly to create a roux.
Slowly add the heavy cream and beef broth, whisking until the sauce thickens (about 3-4 minutes).
Stir in Dijon mustard and garlic powder. Taste and adjust seasoning with salt and pepper.
Let the sauce simmer for another 2 minutes to develop flavors.
Assemble the Dish:
Place the rested steaks on plates and spoon the creamy sauce generously over the top.
Garnish with freshly chopped parsley for color and flavor.
Serve:
Pair your delicious steak with mashed potatoes, roasted vegetables, or a fresh green salad. Enjoy!
This steak with creamy sauce is perfect for a cozy dinner or a special occasion. It’s a simple yet indulgent dish that will leave your taste buds satisfied!
Step-by-Step Guide
Follow this detailed guide for perfect results. First, ensure your steaks are at room temperature for even cooking. Pat them dry with a paper towel before seasoning generously. Heat your skillet until the oil is shimmering before adding the steaks. Do not move them for the first 3-4 minutes to achieve a proper sear. After cooking, let the steaks rest on a warm plate, tented loosely with foil, for at least 5 minutes. For the sauce, after making the roux, pour the cream and broth in a slow, steady stream while whisking vigorously to prevent lumps. Simmer until the sauce coats the back of a spoon.
Serving Suggestions
This rich dish pairs beautifully with sides that can absorb the luxurious sauce. Creamy mashed potatoes or buttery polenta are classic choices. For a lighter option, serve with roasted asparagus, green beans, or a crisp arugula salad with a lemon vinaigrette to cut through the richness. A glass of full-bodied red wine, like Cabernet Sauvignon, completes the meal perfectly.
How-to Summary
To summarize: 1) Season and sear steaks in a hot pan until desired doneness, then rest. 2) In the same pan, make a roux with butter and flour. 3) Whisk in cream and broth until thickened. 4) Flavor the sauce with mustard, garlic powder, salt, and pepper. 5) Spoon the finished sauce over the rested steaks and garnish.
Frequently Asked Questions
Can I use a different cut of steak? Yes, while filet mignon and ribeye are ideal, New York strip or sirloin steaks work well. Adjust cooking time based on thickness and fat content.
How can I make the sauce thinner or thicker? For a thinner sauce, add a splash more beef broth. For a thicker sauce, let it simmer longer or create a slurry with an extra 1/2 teaspoon of flour and a tablespoon of cold water, then whisk it in.
What can I substitute for heavy cream? For a slightly lighter version, half-and-half can be used, but the sauce will be less rich and may thicken more slowly.
Why is it important to let the steak rest? Resting allows the muscle fibers to relax and reabsorb the juices. Cutting in too soon will cause those flavorful juices to end up on the plate, not in your steak.
Can I prepare the sauce ahead of time? The sauce is best made fresh. However, you can keep it warm on a very low heat, whisking occasionally, and add a little extra broth if it becomes too thick.
Common Mistakes to Avoid
- Using cold steaks: This leads to uneven cooking.
- Crowding the pan: Cook steaks in batches if necessary to ensure a good sear.
- Overheating the roux: Cook the butter and flour only for about a minute until fragrant. Burning it will give the sauce a bitter taste.
- Adding liquids too quickly: Pour cream and broth slowly while whisking to create a smooth, lump-free sauce.
- Slicing the steak immediately: Always allow the full 5-minute rest for maximum juiciness.
Conclusion
Mastering this steak with creamy sauce recipe elevates a simple dinner into a memorable dining experience. The technique of building a pan sauce from the fond left by the steak creates incredible depth of flavor. By following the detailed steps, avoiding common pitfalls, and pairing it with complementary sides, you can consistently create a restaurant-quality dish at home. It’s a testament to how a few quality ingredients and proper method can yield spectacular, indulgent results perfect for any special occasion.