Tender steaks pan-seared to perfection, then smothered in a rich and creamy mushroom sauce. A restaurant-quality meal you can easily make at home.
Ingredients:
- For the Steaks:
- 2 (8-10 oz) steaks (Ribeye, New York Strip, or Filet Mignon), about 1-inch thick
- 1 tablespoon olive oil
- 1 tablespoon butter
- Salt and freshly ground black pepper, to taste
- For the Mushroom Sauce:
- 1 tablespoon butter
- 8 oz cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 cup beef broth
- 1/2 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh Parsley, chopped (for garnish)
Instructions:
- Prepare the Steaks:
- Remove steaks from the refrigerator about 30 minutes before cooking to bring them to room temperature. Pat them dry with paper towels.
- Season both sides of the steaks generously with salt and pepper.
- Sear the Steaks:
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- Once the skillet is hot, carefully place the steaks in the skillet. Sear for 3-5 minutes per side for medium-rare, or longer for your desired level of doneness.
- Remove the steaks from the skillet and let them rest on a plate, loosely covered with foil.
- Make the Mushroom Sauce:
- In the same skillet, melt 1 tablespoon of butter.
- Add the sliced mushrooms and cook until browned and softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute, until fragrant.
- Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the skillet.
- Bring the sauce to a simmer and let it reduce slightly, about 3-5 minutes.
- Pour in the heavy cream, add the thyme, and stir well.
- Season with salt and pepper to taste.
- Reduce the heat to low and let the sauce simmer for a few more minutes, until it thickens slightly.
- Combine and Serve:
- Return the steaks to the skillet with the mushroom sauce.
- Spoon the sauce over the steaks, and let them warm for a minute or two.
- Garnish with chopped fresh parsley.
- Serve immediately.
Tips and Variations:
- For a richer sauce, add a splash of cognac or brandy after cooking the mushrooms.
- You can use different types of mushrooms, such as shiitake or portobello.
- Serve with mashed potatoes, roasted vegetables, or a side salad.
- For a thicker sauce, a slurry of cornstarch and water can be added.
- Adjust seasoning to your own preference.