Steak Archiduc Archduke Steak
Elevate your steak night with the luxurious and flavor-packed Steak Archiduc, or Archduke Steak. This elegant recipe pairs perfectly seared ribeye or striploin steaks with a rich, velvety sauce featuring sautéed shallots, garlic, and mushrooms infused with the earthy warmth of paprika and a splash of dry white wine. The sauce is finished with heavy cream, creating a decadent topping that enhances the juicy, tender steak. Perfect for date nights or special occasions, this recipe is easy to prepare yet impressive in presentation. Garnished with fresh parsley and served alongside roasted potatoes or vibrant steamed vegetables, this dish is a restaurant-quality meal you can create at home. Whether you're a gourmet aficionado or a home-cooking enthusiast, this recipe will make your taste buds dance!
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Recipe Information
Ingredients
- 2 pieces ribeye or striploin steak
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 pieces shallots, finely diced
- 2 pieces garlic cloves, minced
- 1 cup button mushrooms, sliced
- 1 teaspoon paprika
- 0.5 cup dry white wine
- 0.75 cup heavy cream
- 2 tablespoons fresh parsley, chopped
Instructions
Take the steaks out of the refrigerator 30 minutes before cooking to bring them to room temperature.
Season the steaks generously on both sides with salt and black pepper.
Place a heavy-bottomed skillet or cast-iron pan over medium-high heat and add 2 tablespoons of olive oil.
Once the oil is hot and shimmering, place the steaks in the pan and sear for 3-4 minutes on each side for medium-rare, or adjust according to your desired doneness level. Use a meat thermometer for accuracy.
Remove the steaks from the pan and place them on a plate. Cover with aluminum foil and let them rest.
In the same pan, reduce the heat to medium. Add the unsalted butter and let it melt, scraping up any browned bits from the bottom of the pan.
Add the finely diced shallots and cook for 2-3 minutes until softened.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the sliced button mushrooms and paprika, stirring to coat the mushrooms evenly. Cook for 5-6 minutes until the mushrooms are golden and tender.
Pour in the dry white wine, deglazing the pan by scraping the bottom to release any flavorful bits. Allow the wine to reduce by half, about 2-3 minutes.
Lower the heat and stir in the heavy cream. Simmer gently until the sauce thickens slightly, about 3-4 minutes.
Taste and adjust seasoning with additional salt and pepper if needed.
Plate the steaks and spoon the Archduke sauce generously over them.
Garnish with freshly chopped parsley and serve immediately with sides like roasted potatoes or steamed vegetables.
Nutrition Facts
Calories |
1492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.5 g | 160% | |
| Saturated Fat | 57.3 g | 286% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 361 mg | 120% | |
| Sodium | 1179 mg | 51% | |
| Total Carbohydrate | 11.8 g | 4% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 4.1 g | ||
| Protein | 75.6 g | 151% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 81 mg | 6% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1391 mg | 30% | |
*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.
