Juicy steak, velvety mushroom sauce, and crisp-tender asparagus – the ultimate comfort dinner with a gourmet twist.

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🧂 Ingredients (Serves 2):

🥩 For the Steak:

• 2 sirloin or ribeye steaks

• 1 tbsp olive oil

• 1 tsp kosher salt

• 1 tsp black pepper

• 1 tsp garlic powder

🍄 For the Creamy Mushroom Sauce:

• 1 tbsp olive oil

• 1 tbsp unsalted butter

• 1 cup mushrooms, sliced (cremini, button, or your favorite)

• 2 garlic cloves, minced

• 1 cup heavy cream

• 1 tsp Dijon mustard

• 1 tsp soy sauce

• Salt & pepper, to taste

• 1 tsp fresh parsley, chopped

🌿 Optional Side:

• 1 bunch asparagus, trimmed

• Olive oil, salt, pepper (for roasting or sautéing)

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🔥 Instructions:

1. Cook the Steak

• Pat steaks dry and season both sides with salt, pepper, and garlic powder.

• Heat olive oil in a skillet over medium-high heat.

• Sear steaks for 3–4 minutes per side (for medium-rare), depending on thickness.

• Let rest 5 minutes before slicing.

2. Make the Mushroom Sauce

• In the same skillet, add olive oil and butter.

• Sauté mushrooms for 3–4 minutes until golden.

• Add minced garlic and cook for 30 seconds.

• Stir in heavy cream, Dijon mustard, and soy sauce.

• Simmer for 3–5 minutes until thickened.

• Season with salt, pepper, and stir in chopped parsley.

3. Prepare the Asparagus (Optional)

• While steaks cook, roast asparagus at 400°F (200°C) for 12–15 minutes with olive oil, salt, and pepper, or sauté in a pan until crisp-tender.

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🍽️ To Serve:

• Plate the steak, spoon the creamy mushroom sauce over the top.

• Add asparagus on the side for a fresh, green bite.

• Garnish with extra parsley and serve immediately.

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✨ Tips:

• Add a splash of white wine to the sauce for depth.

• Swap heavy cream with half-and-half for a lighter version.

• Pairs beautifully with mashed potatoes, risotto, or warm crusty bread.