Steak and Mushroom San Juan
Indulge in the rich and savory flavors of Steak and Mushroom San Juan, a gourmet recipe that brings steakhouse elegance to your home kitchen. Perfectly seared ribeye steaks are topped with a luscious, velvety mushroom sauce featuring cremini mushrooms, garlic, shallots, and a splash of dry white wine, all enriched with heavy cream and aromatic thyme. This quick yet impressive dish, ready in just 35 minutes, marries bold, hearty flavors with a touch of refinement. Whether you're hosting a date night or treating yourself to a special dinner, pair this stunning entrée with roasted potatoes or steamed vegetables to create a restaurant-quality meal that's sure to impress.
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Recipe Information
Ingredients
- 2 8-ounce steaks Ribeye steak
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 8 ounces Cremini mushrooms
- 2 minced Garlic cloves
- 1 finely chopped Shallot
- 0.25 cup Dry white wine
- 0.5 cup Beef stock
- 0.25 cup Heavy cream
- 3 sprigs Fresh thyme
- 1 tablespoon Fresh parsley
Instructions
Remove the ribeye steaks from the refrigerator and let them come to room temperature for 20-30 minutes before cooking.
Season both sides of the steaks generously with salt and black pepper.
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil.
Sear the steaks for 3-4 minutes on each side, or until the desired doneness is reached. For medium-rare, target an internal temperature of 130°F (54°C).
Remove the steaks from the skillet and let them rest on a plate, covered loosely with foil.
Lower the heat to medium and add 2 tablespoons of butter to the skillet. Once melted, add the cremini mushrooms and cook for 5-7 minutes, stirring occasionally, until they are golden brown and softened.
Stir in the minced garlic and chopped shallot, cooking for an additional 1-2 minutes until fragrant.
Deglaze the skillet by adding the dry white wine, scraping up any brown bits from the bottom of the pan with a wooden spoon.
Pour in the beef stock and add the thyme sprigs. Let the liquid simmer for 3-4 minutes to reduce slightly.
Stir in the heavy cream and cook for an additional 2 minutes until the sauce thickens.
Adjust the seasoning with salt and black pepper to taste.
Remove the thyme sprigs and stir in the chopped parsley.
Serve the steaks topped with the creamy mushroom sauce. Pair with roasted potatoes or steamed vegetables for a complete meal.
Nutrition Facts
Calories |
923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.8 g | 86% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 2043 mg | 89% | |
| Total Carbohydrate | 11.0 g | 4% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 4.2 g | ||
| Protein | 64.7 g | 129% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 74 mg | 6% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1332 mg | 28% | |
*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.
