Craving a gourmet meal that’s surprisingly simple to make? Dive into this steak with mushroom sauce recipe, a dish that promises to transform your dinner into a fine dining experience!
Perfect for meat lovers and mushroom enthusiasts alike, this recipe features tender, juicy steak of your choice, topped with a rich, creamy mushroom sauce that’s bursting with flavor.
Step by Step Video Instructions
- Tenderloin: Best for those who enjoy a tender, less fatty cut. It’s ideal if you prefer a milder beef flavor and a softer texture.
- Rib Eye: Suitable for those who love a richer, beefier taste. The marbling in rib eye adds juiciness and a robust flavor, perfect for fans of a more flavorful steak.
- Mushrooms: While white mushrooms are used for their mild flavor and availability, feel free to substitute with other varieties like cremini for a slightly earthier taste.
- Heavy Cream: It’s crucial for creating the creamy, rich texture of the sauce, complementing the robust flavors of the steak and mushrooms.
- Garlic: Adds depth and a pungent, earthy flavor to the sauce, enhancing the overall taste profile.
- Rosemary: Fresh rosemary brings a fragrant, woodsy aroma to the dish, adding a subtle hint of pine that pairs beautifully with the steak.
- Parsley: Fresh parsley is used to add a burst of freshness and color, giving a light, herbaceous note to balance the richness of the sauce.
- Butter: Contributes to the richness of the mushrooms and sauce, adding a silky, smooth texture.
- Salt & Pepper: Adjust according to taste.
Resting the Steak: After cooking, allow your steak to rest on a plate or cutting board for 5-10 minutes. This step is important because it lets the fibers of the meat relax and reabsorb the juices of the steak that have been driven to the center during cooking.
Achieving the Perfect Sear: To get that desirable, caramelized crust on your steak, ensure your skillet or cast iron pan is very hot before adding the steak. The high heat causes the Maillard reaction, which imparts a rich flavor and attractive color to the steak. To test the heat, sprinkle a few drops of water on the pan — if they evaporate within seconds, the pan is ready. Remember, don’t overcrowd the pan as this can reduce the temperature and cause the steaks to steam rather than sear.
Monitoring Steak Doneness with a Meat Thermometer: To ensure your steak is cooked to your preferred level of doneness, use a meat thermometer. Insert the thermometer into the thickest part of the steak, avoiding any fat or bone. Here are the temperature guides: 120-125°F for rare, 130-135°F for medium-rare, 140-145°F for medium, 150-155°F for medium-well, and 160-165°F for well done. Keep in mind that the steak will continue to cook slightly during the resting period, so it’s often a good idea to remove it from the heat a few degrees before it reaches your target temperature.
Sauce Thickness Adjustment: For a thicker sauce, simmer it over low heat, uncovered, allowing some of the liquid to evaporate. Stir occasionally to prevent sticking and burning. To thin it down, gently stir in small amounts of water or additional cream until you reach the desired consistency.
Storage and Leftovers
To properly store your leftover mushroom sauce, transfer it into an airtight container and place it in the refrigerator. It’s best to use the sauce within 2 to 3 days.
When you’re ready to reheat, pour the sauce into a saucepan and warm it over medium heat, stirring occasionally to ensure it heats evenly. If you find the sauce has thickened too much during refrigeration, you can add a small amount of water or cream to it while reheating to thin it to your desired consistency.
For a thicker sauce, simmer it over low heat, uncovered, allowing some of the liquid to evaporate. Stir occasionally to prevent sticking and burning. To thin it down, gently stir in small amounts of water or additional cream until you reach the desired consistency.
This dish goes beautifully with a variety of sides. Classic options include mashed potatoes, roasted vegetables, or a fresh green salad.
Yes, you can certainly use other cuts of beef for this recipe. Sirloin is a great alternative, offering a good balance of flavor and tenderness without being overly fatty. New York strip is another excellent choice, known for its rich beefy flavor and slightly firmer texture. If using these or other cuts, just keep in mind to adjust the cooking time according to the thickness.
More Recipes You May Like:
- Salisbury Steak with Mushroom Sauce
- Chicken Fried Steak Recipe
- Philly Cheesesteak Style Beef Shanks
- Steak & Creamed Spinach
- Beef Steak with Herbed Butter
Steak with Mushroom Sauce
Steak of choice
- 2 Steaks of choice 300g total, I used tenderloin and rib eye
- Oil for frying steaks
- 200 g Mushrooms
- 150 ml Water
- 150 ml Heavy Cream
- 10 g Garlic minced
- Fresh Parsley
- 2 tsp Rosemary finely chopped
- 1 tbsp Butter
- Salt to taste
- Black Pepper to taste
- Begin by patting the steaks dry and placing them on a wire rack. Season both sides generously with salt.
- Heat a skillet or cast iron pan over high heat. Once hot, add oil and then place the steaks in the pan. Cook for 1-2 minutes on each side, flipping once, until they reach your preferred level of doneness. Remove the steaks from the pan and let them rest for 5-10 minutes.
- Using the same pan, add the mushrooms and a pinch of salt. Sauté for 1 minute. Then add a knob of butter and continue to cook until the mushrooms are browned and softened.
- Stir in the minced garlic and freshly chopped rosemary, and cook for an additional minute.
- Pour in the water, season with salt and pepper, and stir well. Then, add the heavy cream and bring the mixture to a gentle simmer. Once the sauce is heated through and has started to thicken slightly, add parsley and turn off the heat.
- For serving, optionally slice the steaks in half. Plate the steaks and spoon the creamy mushroom sauce over them.