Steak with Sherried Mushrooms
Elevate your steak night with this mouthwatering recipe for Steak with Sherried Mushrooms, a luxurious yet approachable dish that’s perfect for date nights or special occasions. Juicy, perfectly seared ribeye or sirloin steaks are paired with a rich, creamy mushroom sauce infused with the nuanced sweetness of dry sherry and the savory depth of garlic. Baby bella mushrooms are sautéed to golden perfection, soaking up the velvety sauce made with heavy cream and butter. The dish is finished with a sprinkle of fresh parsley for a pop of color and freshness. Ready in just 35 minutes, this elegant steak dinner pairs beautifully with mashed potatoes, roasted vegetables, or crusty bread to mop up every last drop of the luscious mushroom sauce. Whether you're aiming to impress or simply treat yourself, this recipe is a surefire way to add gourmet flair to your dinner table.
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Recipe Information
Ingredients
- 2 pieces (8 oz each) Ribeye or sirloin steak
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 3 tablespoons Butter
- 8 ounces Baby bella mushrooms
- 2 cloves Garlic cloves, minced
- 0.33 cup Dry sherry
- 0.25 cup Heavy cream
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Remove the steaks from the refrigerator 30 minutes before cooking to allow them to come to room temperature.
Pat the steaks dry with a paper towel and season both sides generously with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
Add the steaks to the skillet and cook for 3-4 minutes on each side for medium-rare, or until they reach your desired doneness. Use a meat thermometer if needed (130°F for medium-rare).
Remove the steaks from the skillet and transfer them to a plate. Tent with aluminum foil to rest while you prepare the mushrooms.
Wipe out the skillet if necessary and add 1 tablespoon of butter and the remaining olive oil over medium heat.
Slice the baby bella mushrooms thinly and add them to the skillet. Cook for about 5 minutes or until the mushrooms are soft and golden brown, stirring occasionally.
Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
Pour in the dry sherry, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the sherry reduce by half, about 2 minutes.
Stir in the remaining butter and heavy cream. Let the sauce simmer for 2-3 minutes, stirring, until it thickens slightly.
Return the steaks to the skillet and spoon the mushroom sauce over them. Let everything warm for 1-2 minutes.
Garnish with fresh parsley, if desired, and serve immediately with your favorite side dishes.
Nutrition Facts
Calories |
1088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.5 g | 124% | |
| Saturated Fat | 41.8 g | 209% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 2656 mg | 115% | |
| Total Carbohydrate | 14.5 g | 5% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 4.9 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 66 mg | 5% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1360 mg | 29% | |
*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.
