Gluten-Free Steak with Mushroom Sauce
Elevate your dinner table with this Gluten-Free Steak with Mushroom Sauce—a rich, savory dish perfect for an indulgent yet approachable meal. Featuring tender, pan-seared steak paired with a luxurious mushroom sauce made with gluten-free beef broth, heavy cream, and Worcestershire sauce, this recipe ensures a velvety finish without compromising dietary needs. Cremini mushrooms add an earthy dimension, while fresh garlic and parsley deliver a touch of aromatic freshness. Ready in under 40 minutes and ideal for two servings, this steak recipe is a striking balance of elegance and simplicity, making it perfect for date nights or intimate gatherings. Serve with your favorite gluten-free sides for a complete, restaurant-worthy experience.
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Recipe Information
Ingredients
- 2 pieces boneless steak (ribeye, sirloin, or filet mignon)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 cup gluten-free beef broth
- 1 cup heavy cream
- 2 teaspoons gluten-free Worcestershire sauce
- 8 ounces cremini mushrooms (sliced)
- 2 cloves garlic (minced)
- 1 tablespoon fresh parsley (chopped, for garnish)
Instructions
Take the steaks out of the refrigerator 30 minutes before cooking to bring them to room temperature. Pat the steaks dry with a paper towel and season both sides with salt and pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the steaks and sear for 3-4 minutes on each side for medium-rare or adjust the cooking time to your preferred doneness. Remove the steaks from the skillet and let them rest on a plate covered with foil.
In the same skillet, lower the heat to medium and add the remaining tablespoon of olive oil and 1 tablespoon of butter. Once melted, add the sliced mushrooms and cook for 5-6 minutes until softened and golden brown.
Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant.
Pour in the gluten-free beef broth, heavy cream, and gluten-free Worcestershire sauce. Stir the mixture, scraping up any browned bits from the bottom of the skillet. Bring the sauce to a simmer and cook for 5-7 minutes, allowing the sauce to reduce and thicken.
Stir in the remaining tablespoon of butter to give the sauce a silky finish. Taste and adjust seasoning with additional salt and pepper, if needed.
Return the steaks to the skillet, spooning some of the mushroom sauce over the top. Let them warm through for 1-2 minutes.
Plate the steaks and pour the mushroom sauce over them. Garnish with fresh chopped parsley and serve immediately.
Nutrition Facts
Calories |
2702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.2 g | 294% | |
| Saturated Fat | 106.4 g | 532% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 682 mg | 227% | |
| Sodium | 3692 mg | 161% | |
| Total Carbohydrate | 13.8 g | 5% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 6.7 g | ||
| Protein | 133.6 g | 267% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 81 mg | 6% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2065 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
