Beef Steaks with Mushroom Sauce

Here’s a hearty and elegant dish: Beef Steaks with Mushroom Sauce — tender, pan-seared steaks smothered in a rich, savory mushroom cream sauce. Perfect for a date night, special dinner, or a cozy weekend meal.

🥩 Beef Steaks with Mushroom Sauce

Ingredients:

For the Steaks:

• 2–4 beef steaks (ribeye, sirloin, filet mignon, or NY strip)

• Salt & freshly ground black pepper

• 1–2 tbsp olive oil or butter

For the Mushroom Sauce:

• 2 tbsp butter

• 1 tbsp olive oil

• 8 oz (225 g) mushrooms, sliced (cremini, button, or mix)

• 2 cloves garlic, minced

• 1/2 small shallot or onion, finely diced

• 1/2 cup beef broth or stock

• 1/2 cup heavy cream (or half-and-half)

• 1 tsp Dijon mustard (optional, for depth)

• 1 tsp fresh thyme leaves (or ½ tsp dried)

• Salt & pepper to taste

• Optional: splash of dry white wine or sherry

Instructions:

1. Prep & Sear the Steaks:

1. Bring steaks to room temperature. Pat dry with paper towels.

2. Season both sides generously with salt and pepper.

3. Heat olive oil or butter in a cast-iron skillet or heavy pan over medium-high heat.

4. Sear steaks for 2–4 minutes per side (depending on thickness and desired doneness).
   Use a thermometer: 130°F (54°C) for medium-rare.

5. Transfer to a plate and tent with foil to rest.

2. Make the Mushroom Sauce:

1. In the same pan, reduce heat to medium.

2. Add butter and olive oil. Sauté shallot and garlic for 1–2 minutes until fragrant.

3. Add mushrooms. Cook for 6–8 minutes until browned and their moisture has evaporated.

4. Deglaze the pan with wine or a splash of broth, scraping up any browned bits.

5. Stir in thyme, Dijon mustard (if using), beef broth, and cream. Simmer until thickened, about 3–5 minutes.

6. Season with salt and pepper to taste.

3. Serve:

• Spoon the hot mushroom sauce over the rested steaks.

• Garnish with extra thyme or chopped parsley if desired.

Serving Suggestions:

• Serve with mashed potatoes, buttered noodles, roasted vegetables, or crusty bread.

• Pair with a bold red wine like Cabernet Sauvignon or Syrah.

Tips:

• For a dairy-free version, use coconut cream or a cornstarch-thickened broth base.

• Want a richer flavor? Add a splash of Worcestershire or soy sauce to the sauce.