Mushroom Strip Steaks
Elevate your steak night with these indulgent Mushroom Strip Steaks, a hearty dish that pairs tender, perfectly seared strip steaks with a rich and creamy mushroom sauce. This recipe brings together the earthy flavors of golden-brown mushrooms, aromatic thyme, and a splash of white wine for a restaurant-quality meal at home. The beefy broth and heavy cream create a luscious sauce that clings beautifully to each bite, while a sprinkle of fresh parsley adds a bright, herby finish. Ready in just 35 minutes, this dish is perfect for a weeknight indulgence or a dinner party centerpiece. Serve with classic sides like mashed potatoes or roasted vegetables to impress your guests and transform any meal into an unforgettable dining experience.
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Recipe Information
Ingredients
- 4 pieces (6-8 oz each) strip steaks
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium, finely diced yellow onion
- 3 minced garlic cloves
- 12 ounces, thinly sliced (cremini or button) mushrooms
- 1 cup white wine
- 1 cup beef broth
- 1 cup heavy cream
- 2 teaspoons, finely chopped fresh thyme
- 2 teaspoons, finely chopped fresh parsley
Instructions
Season the strip steaks evenly with 1 teaspoon of salt and 1 teaspoon of black pepper. Let them sit at room temperature for about 10 minutes.
Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. Once hot, sear the steaks for 2-3 minutes on each side until they are browned. For medium-rare, cook to an internal temperature of 135°F. Adjust cooking time according to your preferred doneness. Remove the steaks from the skillet and rest them on a plate, loosely covered with foil.
In the same skillet, lower the heat to medium and melt 2 tablespoons of unsalted butter. Add the finely diced yellow onion and sauté for 3-5 minutes until softened and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the thinly sliced mushrooms to the skillet and cook for 5-7 minutes until they release their moisture and turn golden brown.
Deglaze the skillet with 1 cup of white wine, scraping any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes until it reduces by half.
Pour in 1 cup of beef broth and bring the mixture to a simmer. Allow it to cook for 3-4 minutes to thicken slightly.
Reduce the heat to low and stir in 1 cup of heavy cream. Let the sauce simmer gently for 3-5 minutes until it thickens to your desired consistency.
Add 2 teaspoons of fresh thyme and stir well to incorporate. Adjust seasoning with additional salt and black pepper if needed.
Return the rested steaks to the skillet, spooning the mushroom sauce over the top, and let them warm through for 2-3 minutes.
Garnish with 2 teaspoons of chopped fresh parsley and serve immediately with your favorite sides, such as mashed potatoes or roasted vegetables.
Nutrition Facts
Calories |
2058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.2 g | 217% | |
| Saturated Fat | 77.6 g | 388% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 381 mg | 127% | |
| Sodium | 1562 mg | 68% | |
| Total Carbohydrate | 38.5 g | 14% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 15.2 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 124 mg | 10% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2422 mg | 52% | |
*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.
