🥩 Steak with Creamy Mushroom Sauce

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🧾 Ingredients

For the Steak

• 2 beef steaks (ribeye or filet mignon, ~200–250 g each)

• Salt and black pepper

• 1 tablespoon olive oil

• 1 tablespoon butter

• 2 cloves garlic (crushed)

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For the Mushroom Sauce

• 200 g mushrooms (sliced)

• 1 tablespoon butter

• 2 cloves garlic (minced)

• 1/2 cup (120 ml) heavy cream

• 1/4 cup (60 ml) beef broth (or stock)

• 1 teaspoon Dijon mustard (optional)

• Salt and pepper to taste

• Fresh parsley (for garnish)

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🔥 Instructions

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Step 1: Prepare the Steak

Pat steaks dry and season generously with salt and pepper.

Heat a pan over high heat. Add oil.
Sear steak:

• 2–3 minutes per side (medium-rare)

Add butter and garlic, then baste the steak for extra flavor.

Remove and rest for 5–10 minutes.

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Step 2: Cook the Mushrooms

In the same pan:

• Add butter

• Sauté mushrooms until golden and slightly caramelized

• Add garlic and cook briefly

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Step 3: Make the Sauce

• Add beef broth → simmer 2–3 minutes

• Add cream and mustard

• Cook until slightly thickened

Season with salt and pepper.

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Step 4: Combine

Return steak juices to the pan (optional for extra flavor).

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Step 5: Serve

Place steak on plate.
Spoon mushroom sauce over or around it.
Garnish with parsley.

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💡 Professional Tips

• Let steak rest → keeps juices inside

• Use high heat for a perfect crust

• Do not overcrowd mushrooms → helps browning

• Add a splash of white wine for deeper flavor

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🔥 Flavor Profile

• Juicy, tender steak

• Rich, creamy, umami mushroom sauce

• Savory, buttery finish

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⚠️ Serving Ideas

Pairs well with:

• Mashed potatoes

• Roasted vegetables

• Pasta

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🔥 Doneness Guide

• Rare: 50–52°C

• Medium-rare: 55–57°C

• Medium: 60–63°C