Steak with mushroom sauce is a classic dish that combines the juicy and flavorful taste of steak with the earthy, rich taste of mushrooms. It's a perfect meal for a special occasion or a weekend dinner with family and friends. The steak is typically cooked to medium rare but can be cooked to your preferred level of doneness. The mushroom sauce is made with a variety of mushrooms, including cremini, shiitake, and portobello, that are sautéed with garlic, onion, and herbs in a creamy sauce.
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How To Make:
To start, select a good quality steak, such as ribeye or filet mignon, and let it come to room temperature before cooking. Preheat a skillet or grill to high heat and season the steak with salt and pepper. Cook the steak for about 3-4 minutes on each side for medium-rare, or until it reaches your desired level of doneness. After the steak has finished cooking, allow it to rest before slicing.
To make the mushroom sauce, sauté sliced mushrooms in a pan with butter, garlic, and onions until they are tender and lightly browned. Add in some fresh herbs, such as thyme or rosemary, and season with salt and pepper to taste. Pour in heavy cream and bring the mixture to a simmer, stirring constantly, until the sauce thickens. For a richer flavor, you can also add some grated Parmesan cheese to the sauce.
To serve, spoon the mushroom sauce over the sliced steak and garnish with chopped fresh parsley or chives. This dish pairs well with a side of roasted vegetables or a baked potato. The combination of tender steak and rich mushroom sauce is sure to impress your guests and satisfy your taste buds.
Tips and Variations:
Tips:
Choose a high-quality cut of steak, such as ribeye, filet mignon, or strip steak, for the best flavor and tenderness.
To ensure consistent cooking, allow the steak to come to room temperature before cooking.
Before cooking, liberally salt and pepper the meat.
Sear the steak in a hot skillet or grill to create a nice crust on the outside.
Make sure the steak is cooked to the proper doneness using a meat thermometer.
When making the mushroom sauce, use a combination of different mushrooms, such as cremini, shiitake, and oyster, for a more complex flavor.
Add a splash of red wine or cognac to the sauce for extra depth of flavor.
Variations:
Add garlic or shallots to the mushroom sauce for extra flavor.
Use different herbs, such as thyme or rosemary, to season the steak and sauce.
Use different types of cheese, such as blue cheese or goat cheese, to add richness to the sauce.
Add cream or sour cream to the mushroom sauce for a creamier texture.
Serve the steak and mushroom sauce over a bed of mashed potatoes or polenta for a hearty meal.
Use portobello mushrooms instead of button mushrooms for a meatier texture in the sauce.
For a lighter version, use a leaner cut of steak, such as flank steak, and use a light broth-based sauce instead of a creamy mushroom sauce.
Ingredients:
- 2 steaks, preferably ribeye or filet mignon
- Salt and pepper, to taste
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 shallot, finely chopped
- 8 oz mushrooms, sliced
- 1/2 cup beef broth
- 1/2 cup heavy cream
- 1 tbsp chopped fresh parsley, for garnish
Instructions:
Remove the steaks from the refrigerator and let them sit at room temperature for at least 30 minutes before cooking. The steaks should be well-seasoned on both sides.
Heat a large skillet over medium-high heat. To coat the pan, add the olive oil and swirl.
Once the pan is hot, add the steaks and cook for 3-5 minutes on each side, or until desired doneness is reached. The steaks must be removed from the pan and given time to rest. In the same visage, melt the adulation over medium heat. Add the shallot and simmer for two to three minutes, or until soft.
Add the mushrooms to the pan and cook until they release their moisture and start to brown, about 5-7 minutes. poach for roughly 5 twinkles, or until the broth has nearly fully faded. Stir in the heavy cream after adding it to the pan. For about 5-7 minutes, or until the sauce has thickened, bring the mixture to a simmer.
Serve the steaks topped with the mushroom sauce and garnished with chopped parsley.