Steak in Rum and Mushroom Sauce for Two
Indulge in a romantic dinner for two with this luxurious Steak in Rum and Mushroom Sauce recipe, a perfect blend of elegance and comfort. Juicy, pan-seared beef steaks—seasoned simply with salt and pepper—are paired with a rich and velvety sauce made from sautéed mushrooms, garlic, shallots, and a splash of dark rum for a bold, slightly sweet depth of flavor. Enhanced with a touch of heavy cream and reduced with stock, the sauce is irresistibly smooth and packed with savory umami notes. Whether it’s a special occasion or a cozy night in, this quick and easy dish (ready in just 35 minutes) is finished with a sprinkle of fresh parsley to elevate the presentation. Serve alongside roasted vegetables or creamy mashed potatoes for a meal that’s as impressive as it is delicious.
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Recipe Information
Ingredients
- 2 pieces Beef steaks (e.g., ribeye or filet mignon)
- 1 teaspoon Salt
- 1 teaspoon Freshly ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 cloves Garlic cloves, minced
- 1 small Shallot, finely chopped
- 150 grams Mushrooms, sliced (e.g., cremini or button)
- 60 milliliters Dark rum
- 120 milliliters Beef or chicken stock
- 60 milliliters Heavy cream
- 1 tablespoon Fresh parsley, chopped (for garnish)
Instructions
Pat the steaks dry with a paper towel and season both sides generously with salt and freshly ground black pepper.
Heat a cast iron skillet or heavy-bottomed pan over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter to the pan. When the butter has melted and is sizzling, add the steaks.
Sear the steaks for 3-4 minutes on each side for medium-rare, or longer depending on your desired doneness. Remove the steaks from the pan and set aside, tented loosely with foil to rest.
Lower the heat to medium, and in the same pan, add the remaining olive oil and butter. Stir in the minced garlic and chopped shallot, cooking for 1-2 minutes until fragrant and softened.
Add the sliced mushrooms to the pan and sauté for 5-7 minutes until they release their moisture and are golden brown.
Pour the rum into the pan, scraping the bottom with a wooden spoon to deglaze and pick up any browned bits. Allow the rum to simmer for 1-2 minutes to reduce slightly.
Stir in the beef or chicken stock, bringing it to a gentle simmer. Let the liquid reduce by half, about 3-4 minutes.
Lower the heat to medium-low and stir in the heavy cream. Simmer gently for another 2-3 minutes until the sauce thickens.
Return the rested steaks to the pan, spoon some of the sauce over them, and let them warm through for 1-2 minutes.
Serve the steaks on plates with the mushroom and rum sauce generously spooned on top. Garnish with freshly chopped parsley and enjoy immediately!
Nutrition Facts
Calories |
880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.1 g | 94% | |
| Saturated Fat | 30.6 g | 153% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 124 mg | 42% | |
| Sodium | 2833 mg | 123% | |
| Total Carbohydrate | 14.8 g | 5% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 5.7 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 45 mg | 3% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 678 mg | 14% | |
*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.
