Steak Mushrooms in Beef Dijon Sauce
Elevate your steak night with this luxurious recipe for Steak Mushrooms in Beef Dijon Sauce! Juicy ribeye or sirloin steaks are perfectly seared for a caramelized crust, then paired with golden sautéed mushrooms and smothered in a rich, velvety sauce made with beef broth, Dijon mustard, and heavy cream. Infused with the savory depth of garlic and fresh thyme, this dish is equal parts comforting and sophisticated. Ready in just 35 minutes, it’s an ideal recipe for date nights, special occasions, or whenever you’re craving restaurant-quality flavor at home. Don’t forget to garnish with fresh parsley for a pop of color—this dish is as beautiful as it is delicious! Perfect to serve with mashed potatoes, roasted veggies, or crusty bread to soak up every last drop of the decadent sauce.
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Recipe Information
Ingredients
- 2 pieces (about 12 oz each) Ribeye or sirloin steak
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 8 ounces (sliced) White mushrooms
- 2 cloves (minced) Garlic
- 1 cup Beef broth
- 2 tablespoons Dijon mustard
- 1 cup Heavy cream
- 1 teaspoon (chopped) Fresh thyme
- 1 tablespoon (chopped, for garnish) Parsley
Instructions
Pat the steaks dry with paper towels and season both sides with salt and black pepper. Let rest for 10 minutes at room temperature.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Once hot, add the steaks and sear for 3-4 minutes per side for a medium-rare finish, or cook to your preferred doneness. Remove the steaks from the skillet, tent with foil, and set aside to rest.
Lower the heat to medium and add 1 tablespoon of olive oil to the same skillet. Toss in the sliced mushrooms and sauté until golden brown, about 5-6 minutes. Stir occasionally to ensure even cooking.
Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant. Stir frequently to avoid burning the garlic.
Pour in the beef broth, scraping the bottom of the skillet with a wooden spoon to deglaze and release any browned bits. Bring the broth to a simmer.
Whisk in the Dijon mustard and heavy cream, ensuring they are fully incorporated. Let the sauce simmer for 3-4 minutes, stirring occasionally, until slightly thickened.
Add the remaining 2 tablespoons of butter and chopped thyme to the sauce. Stir until the butter is melted and the sauce is smooth. Adjust seasoning with salt and pepper if needed.
Return the cooked mushrooms to the skillet, stirring to coat them in the sauce.
Plate the steaks and generously spoon the mushroom and beef dijon sauce over them. Garnish with chopped parsley and serve immediately.
Nutrition Facts
Calories |
1733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.7 g | 196% | |
| Saturated Fat | 73.7 g | 368% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 438 mg | 146% | |
| Sodium | 1997 mg | 87% | |
| Total Carbohydrate | 5.3 g | 2% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 2.3 g | ||
| Protein | 87.2 g | 174% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 66 mg | 5% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1550 mg | 33% | |
*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.
