Description
A delectable steak recipe topped with a creamy garlic mushroom sauce, perfect for a special dinner.
Ingredients
Scale
- 2 ribeye or sirloin steaks (250–300g each)
- 2 tbsp olive oil or butter
- Salt & freshly cracked black pepper
- Optional: 1 tsp garlic powder or steak seasoning
- 2 tbsp butter (for sauce)
- 250g (8 oz) mushrooms, sliced (cremini, button, or portobello)
- 2 garlic cloves, minced
- 120 ml (1/2 cup) heavy cream
- 60 ml (1/4 cup) beef broth or white wine
- 1 tsp Dijon mustard (optional but recommended)
- Salt & pepper, to taste
- Fresh parsley, chopped
Instructions
- Pat the steaks dry with paper towels.
- Season generously with salt, pepper, and optional garlic powder.
- Heat a skillet (preferably cast-iron) over high heat.
- Add olive oil/butter, then place steaks in the pan.
- Sear 3–4 minutes per side for medium-rare, adjusting as needed.
- Remove steaks from the pan and let them rest (important!).
- In the same skillet, lower heat to medium.
- Add butter and sliced mushrooms; sauté until browned (about 5–6 minutes).
- Add garlic; cook for 1 minute until fragrant.
- Pour in broth or white wine and scrape the pan to lift browned flavor bits.
- Stir in heavy cream and Dijon mustard.
- Simmer 2–3 minutes until slightly thickened.
- Season with salt, pepper, and stir in chopped parsley.
- Place the steak on a plate (whole or sliced).
- Spoon the creamy mushroom sauce generously over the top.
- Garnish with more parsley.
Notes
- For best results, let the steaks rest after cooking to retain juices.
- Feel free to use any type of mushrooms you prefer.
- Adjust the thickness of the sauce by simmering longer or adding more cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-searing
- Cuisine: American
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 650
- Sugar: 2g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 50g
- Cholesterol: 150mg