Description
Steak with mushroom sauce is perfect for any date night in. Juicy steak cooked to perfection served with a creamy mushroom wine sauce. 30 minutes, 1 pan.
Ingredients
for the mushrooms
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil or avocado oil
- 8 ounces button/baby bella mushrooms, thickly sliced
- 1/2 yellow or white onion, finely chopped
- 1/4 teaspoon salt
- 1 tablespoon fresh rosemary, chopped
- 3 cloves garlic, pressed
for the steak
- 2 to 3 pounds steaks (such as rib-eye steak, porterhouse, T-bone, sirloin, or filet mignon)
- salt and pepper
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil or avocado oil
- 1/3 cup dry red wine (such as Merlot or cabernet sauvignon)
- 1/2 cup low sodium beef broth
- 1 teaspoon creamy dijon mustard
- 1/2 cup heavy cream
- rosemary sprigs (for garnish)
Instructions
- Prepare: Remove the steaks from the fridge so that they have a little time to come to room temperate (this helps ensuring your meat doesn’t get dried out). Cut your veggies as instructed above, place them in separate bowls. This recipe moves fast once you start cooking.
- Saute the mushrooms and onions: Heat a large heavy bottomed skillet (such as a cast iron skillet) over medium low heat. Melt the butter and heat the oil. Add the mushrooms and saute for 3 minutes, stirring occasionally. Then add the onions and saute another 5 minutes, stirring frequently. Then stir in the rosemary and saute for 1 minute, or until fragrant. Add the garlic and saute for 1 minute. Remove the mushrooms and onion mixture to a bowl, set aside.
- Cook the steaks: Turn the heat up to medium high. Generously salt and pepper the steaks on one side. Melt the butter and heat the oil. Add the steaks seasoned side down. Season the remaining side with more salt and pepper. Cook the steaks for 3 minutes on the first side, flip and cook for another 2 to 3 minutes on the other side for a rare steak. Cook longer for a medium rare steak and cook even longer for a well done steak. Internal temps should read: rare – 120 to 130F. Medium rare – 130-135F. Medium – 135-245F. Well done – 155-165F. Once the steaks are cooked to your liking remove them from the pan and place them on a plate, cover with foil.
- Make the sauce: Turn down the heat of the pan to medium low and immediately add the red wine. Use a wooden spoon to scrape all the cooked on bits up from the pan. Allow to simmer for 3 minuets, or until the wine is reduced by half. Stir in the beef broth and simmer for another 2 minutes, until reduced slightly. Turn the heat down to low, stir in the Dijon mustard. Then slowly stir in the heavy cream. Add the mushrooms and onions back in and simmer fro 2 minutes. Taste and adjust seasoning as needed and remove from the heat.
- Slice the steak: Use a serrated knife to slice the steak.
- To serve: Transfer the sliced steak to a plate and pour some of the mushroom sauce over the steak. Garnish with rosemary sprigs, if desired. Serve immediately.
Notes
Wine: Although the alcohol in the wine completely cooks off, if you don’t want to use it you can swap if with more beef broth for varying results.
Cook time: Keep in mind that cook time may vary depending on how thick your steaks are and how well done you like them. The total time of the recipe reflects using medium thick cut steaks and for cooking them rare.
Mashed potatoes: This meal is delicious served with a side of mashed potatoes to help soak up the sauce. Here is my recipe for Instant pot garlic mashed potatoes. However, in a pinch I will use a good quality microwave ready mashed potatoes.
Side salad: I also like to serve this with a simple side salad with mixed greens or spinach and a homemade balsamic vinaigrette. A simple side salad helps to balance out the richness of the steak.
