Introduction
Beef steaks with mushroom sauce is a timeless dish that balances the robust flavor of well-seared beef with the earthy, creamy richness of mushrooms. This recipe is perfect for steak lovers who want to elevate their meal with a gourmet-style sauce that’s surprisingly simple to prepare. Whether you’re cooking for guests or treating yourself, this dish delivers comfort and elegance in every bite.
Ingredients
For the Steaks:
- 2 ribeye or sirloin steaks (about 1-inch thick)
- Salt and freshly ground black pepper
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 2 cloves garlic, smashed
- 2 sprigs fresh thyme or rosemary (optional)
For the Mushroom Sauce:
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 small shallot or ½ onion, finely chopped
- 2 cloves garlic, minced
- 250g (about 8 oz) mushrooms (button, cremini, or a mix), sliced
- ½ cup dry white wine or beef broth
- ½ cup heavy cream
- 1 tsp Dijon mustard (optional)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
Step 1: Season and Prepare the Steaks
- Take the steaks out of the refrigerator 30 minutes before cooking to bring them to room temperature.
- Pat the steaks dry with paper towels. Season both sides generously with salt and pepper.
Step 2: Cook the Steaks
- Heat olive oil and butter in a large skillet over medium-high heat.
- Once the butter is foaming, add the steaks. Optionally, add smashed garlic and fresh thyme/rosemary to infuse flavor.
- Sear the steaks for about 3-4 minutes per side for medium-rare, or longer depending on your desired doneness.
- Once cooked, transfer steaks to a plate and tent with foil. Let them rest while you make the sauce.
Step 3: Make the Mushroom Sauce
- In the same pan, lower the heat to medium. Add butter and a drizzle of olive oil.
- Add chopped shallots/onions and sauté for 1-2 minutes until softened.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add sliced mushrooms and cook for 5-6 minutes, stirring occasionally, until browned and their moisture evaporates.
- Deglaze the pan with white wine or beef broth, scraping up the browned bits. Let it reduce by half (about 2-3 minutes).
- Stir in the cream and Dijon mustard (if using). Simmer for 2-3 minutes until the sauce thickens slightly.
- Season with salt and pepper to taste.
Step 4: Serve
- Return the rested steaks to the pan to warm slightly or plate them directly.
- Spoon the mushroom sauce generously over the steaks.
- Garnish with chopped fresh parsley.
Serving Suggestions
- Serve with creamy mashed potatoes, roasted vegetables, or a fresh green salad.
- A glass of red wine (like Cabernet Sauvignon or Merlot) pairs wonderfully with this dish.
Chef’s Tips
- Don’t skip the resting step! Resting the steak locks in the juices.
- For extra richness, add a splash of brandy or cognac to the sauce after deglazing.
- You can substitute Greek yogurt or crème fraîche for a lighter sauce.