Tender Thin Steaks with Mushrooms
Treat yourself to an elevated dining experience with these Tender Thin Steaks with Mushrooms, a dish that combines perfectly seared thin-cut beef with a luscious, creamy mushroom sauce. This recipe features sirloin or filet mignon steaks, seasoned and pan-seared to a rich, golden crust, then paired with buttery sautéed mushrooms infused with garlic, fresh thyme, and just a hint of white wine for added depth. A splash of heavy cream transforms the pan sauce into a velvety masterpiece, ideal for draping over the tender steak. Ready in just 30 minutes, this simple yet indulgent recipe is perfect for a special weeknight dinner or a cozy date night. Serve alongside mashed potatoes, roasted vegetables, or a slice of crusty bread to soak up every drop of the savory sauce.
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Recipe Information
Ingredients
- 4 pieces thin-cut beef steaks (sirloin or filet mignon recommended)
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 3 cloves garlic cloves, minced
- 12 ounces white mushrooms, sliced
- 0.25 cup dry white wine (optional)
- 1 teaspoon fresh thyme leaves
- 0.25 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Season both sides of the thin-cut steaks with salt and black pepper. Allow them to come to room temperature for about 15 minutes before cooking.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the steaks and sear for 2-3 minutes per side until browned and cooked to your preferred doneness (medium-rare is recommended). Remove the steaks and set them aside, loosely tented with foil to keep warm.
Reduce the heat to medium and add 2 tablespoons of unsalted butter to the same skillet. Add the minced garlic and cook for 30 seconds until fragrant.
Add the sliced mushrooms to the skillet and sauté for 5-7 minutes or until they are golden brown and tender. Stir occasionally to ensure even cooking.
Deglaze the skillet with the dry white wine (if using) by pouring it in and scraping up any browned bits from the bottom. Let the wine reduce by half, about 2 minutes.
Stir in the fresh thyme and the heavy cream. Cook for another 2-3 minutes until the sauce thickens slightly and coats the back of a spoon. Taste and adjust the seasoning with additional salt and pepper, if needed.
Remove the skillet from heat and whisk in the remaining 1 tablespoon of butter to give the sauce a glossy finish.
Return the steaks to the skillet, spoon some of the mushroom sauce over them, and let everything warm through for 1-2 minutes.
Serve the steaks with the mushroom sauce spooned generously on top. Garnish with freshly chopped parsley. Enjoy with a side of mashed potatoes, roasted vegetables, or crusty bread.
Nutrition Facts
Calories |
463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 565 mg | 25% | |
| Total Carbohydrate | 4.7 g | 2% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 2.1 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 25 mg | 2% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 720 mg | 15% | |
*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.
