Steak with Mushroom Sauce
Elevate your steak night with this decadent Steak with Mushroom Sauce recipe, a perfect pairing of tender beef and rich, creamy flavors. Featuring pan-seared beef steaks cooked to perfection and topped with a velvety mushroom sauce made from sautéed cremini mushrooms, flavorful shallots, and garlic, this dish is a celebration of bold, savory tastes. Enhanced with a splash of heavy cream, beef stock, and aromatic fresh thyme, the sauce delivers a luxurious finish that complements the juiciness of the steak. Ready in under 45 minutes, this restaurant-worthy meal is ideal for date nights or special occasions. Serve garnished with parsley for a touch of freshness and elegance. A must-try for steak lovers seeking a gourmet experience at home!
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Recipe Information
Ingredients
- 2 pieces beef steaks
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons butter
- 2 pieces shallots, finely chopped
- 2 pieces garlic cloves, minced
- 250 grams cremini mushrooms, sliced
- 200 milliliters heavy cream
- 100 milliliters beef stock
- 2 sprigs fresh thyme
- 1 tablespoon chopped fresh parsley
Instructions
Remove the steaks from the refrigerator and let them reach room temperature for about 15-20 minutes. This helps them cook more evenly.
Preheat a large skillet over medium-high heat and add 2 tablespoons of olive oil.
Season the steaks generously with salt and black pepper on both sides.
Once the oil is hot and shimmering, add the steaks to the skillet. Cook each side for about 4-5 minutes for medium-rare, or longer for your desired level of doneness.
Remove the steaks from the skillet and let them rest on a plate covered loosely with foil.
In the same skillet, reduce the heat to medium and add 2 tablespoons of butter.
Add the chopped shallots and cook for 2-3 minutes until they become translucent.
Stir in the minced garlic and sliced cremini mushrooms. Sauté until the mushrooms are golden and have released their moisture, about 5-7 minutes.
Pour the beef stock into the skillet and bring it to a simmer, scraping up any brown bits from the bottom of the pan for extra flavor.
Stir in the heavy cream and add the fresh thyme sprigs. Let the mixture simmer for about 5 minutes or until the sauce thickens slightly.
Season the mushroom sauce with additional salt and pepper, to taste, and remove the thyme sprigs.
Add a tablespoon of chopped fresh parsley to the sauce and stir well.
Serve the rested steaks topped with the creamy mushroom sauce and garnish with additional parsley if desired.
Nutrition Facts
Calories |
2198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.1 g | 204% | |
| Saturated Fat | 73.1 g | 366% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 626 mg | 209% | |
| Sodium | 3272 mg | 142% | |
| Total Carbohydrate | 22.9 g | 8% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 10.1 g | ||
| Protein | 148.3 g | 297% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 198 mg | 15% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 2888 mg | 61% | |
*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.
