Steaks in Mushroom Cream Sauce
Indulge in the ultimate comfort food with these decadent Steaks in Mushroom Cream Sauce, a dish that perfectly pairs juicy ribeye steaks with a velvety, flavor-packed sauce. This recipe starts by searing the steaks to perfection, locking in their natural juices, before crafting a rich, creamy sauce made with sautéed cremini mushrooms, garlic, thyme, and Parmesan cheese. A splash of beef broth enhances the depth of flavor, while heavy cream lends an irresistibly smooth texture. Ready in just 35 minutes, this dish is ideal for an elegant dinner for two or any special occasion. Serve it with roasted vegetables, mashed potatoes, or crusty bread to soak up every drop of the luscious sauce. Perfect for steak lovers, this recipe will turn your kitchen into a gourmet dining experience.
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Recipe Information
Ingredients
- 2 pieces (8-10 oz each) Ribeye steaks
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 pieces Garlic cloves, minced
- 8 ounces Cremini mushrooms, sliced
- 1 cup Heavy cream
- 1 cup Beef broth
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Grated Parmesan cheese
- 1 tablespoon Chopped fresh parsley (optional, for garnish)
Instructions
Place the ribeye steaks on a plate and pat them dry with paper towels. Season both sides generously with salt and black pepper.
Heat a large skillet over medium-high heat and add the olive oil. Once the oil is hot, sear the steaks for 3-4 minutes per side for medium-rare, or until they reach your desired doneness. Remove the steaks from the skillet and set aside, tented with foil to keep warm.
Reduce the heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant.
Stir in the sliced cremini mushrooms and cook for 5-6 minutes until the mushrooms are golden and softened.
Add the beef broth to the skillet to deglaze, scraping up the browned bits from the bottom with a wooden spoon. Simmer for 2-3 minutes to reduce slightly.
Pour in the heavy cream and sprinkle in the thyme. Stir well and let the sauce simmer for 4-5 minutes, allowing it to thicken slightly.
Add the Parmesan cheese and stir until melted into the sauce. Taste and adjust seasoning if needed.
Return the cooked steaks to the skillet, spooning the mushroom cream sauce over them. Cook for an additional 2 minutes to warm the steaks through.
Remove the skillet from the heat and garnish with chopped fresh parsley if desired. Serve the steaks immediately with the mushroom cream sauce spooned over the top.
Nutrition Facts
Calories |
2862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.2 g | 328% | |
| Saturated Fat | 118.1 g | 590% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 720 mg | 240% | |
| Sodium | 3803 mg | 165% | |
| Total Carbohydrate | 11.2 g | 4% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 4.6 g | ||
| Protein | 124.4 g | 249% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 216 mg | 17% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2541 mg | 54% | |
*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.
