Introduction
There’s something timeless about the pairing of a juicy, pan-seared beef steak and a velvety mushroom sauce. This dish brings together bold, meaty flavors and a creamy, umami-packed sauce that makes every bite indulgent. Whether you’re cooking for a special occasion or simply want to elevate your dinner game, this recipe delivers restaurant-quality results right in your own kitchen.
🧾 Ingredients
For the Steaks:
- 2 beef steaks (ribeye, sirloin, or filet mignon – 1 to 1½ inch thick)
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil or vegetable oil
- 1 tbsp unsalted butter
- 2 garlic cloves, smashed
- 2 sprigs fresh rosemary or thyme (optional)
For the Mushroom Sauce:
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 small onion or shallot, finely chopped
- 2 cups mushrooms, sliced (cremini, button, or a mix)
- 2 garlic cloves, minced
- ½ cup beef stock or broth
- ½ cup heavy cream
- 1 tsp Dijon mustard (optional for tang)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
🔪 Instructions & Method
Step 1: Prepare the Steaks
- Bring to room temp: Take steaks out of the fridge 20-30 minutes before cooking.
- Season well: Pat steaks dry. Season generously with salt and pepper on both sides.
Step 2: Cook the Steaks
- Heat 2 tbsp oil in a heavy skillet (cast iron preferred) over high heat until shimmering.
- Add steaks and sear for 3–4 minutes per side for medium-rare (adjust for thickness and preference).
- In the last minute, add 1 tbsp butter, garlic cloves, and herbs. Baste the steak with the melted butter for rich flavor.
- Remove steaks from the pan and rest on a plate, covered loosely with foil.
Step 3: Make the Mushroom Sauce
- In the same skillet (don’t clean it – those brown bits are flavor!), reduce heat to medium.
- Add 2 tbsp butter and 1 tbsp olive oil.
- Sauté the chopped onion or shallot until translucent (about 2–3 minutes).
- Add sliced mushrooms and cook until browned and their moisture evaporates (about 5–7 minutes).
- Stir in garlic and cook for 30 seconds until fragrant.
- Pour in beef stock, scraping up the browned bits on the pan (this is called deglazing).
- Let it simmer and reduce by about half (2–3 minutes).
- Stir in cream and Dijon mustard (if using). Simmer until the sauce thickens slightly (3–5 minutes).
- Season with salt and pepper to taste.
Step 4: Serve
- Place the rested steaks on plates or a serving platter.
- Spoon the creamy mushroom sauce generously over the top.
- Garnish with chopped parsley.
- Serve with mashed potatoes, roasted vegetables, or a simple salad.
🍷 Suggested Pairing:
- A bold red wine like Cabernet Sauvignon or Malbec complements the rich flavors beautifully.
✅ Pro Tips:
- Don’t skip resting the steak – it helps retain juices.
- For extra flavor, add a splash of white wine when deglazing.
- Prefer a thinner sauce? Add more stock. Thicker? Simmer longer or add a pinch of flour.