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Creamy Mushroom Steak

Creamy Mushroom Steak

Creamy Mushroom Steak

By recipes genie | Published on December 29, 2024

Tools & Equipment

1
Large Skillet
2
Tongs
3
Cutting Board
4
Knife
5
Measuring Cups
6
Measuring Spoons
7
Meat Thermometer

Ingredients

Steak

  • 1
    1 each Beef Ribeye Steak

Mushrooms

  • 1
    8 oz Cremini Mushrooms

Dairy

  • 1
    0.5 cup Heavy Cream
  • 2
    2 each Garlic Cloves
  • 3
    0.25 cup Butter

Aromatics

  • 1
    1 small Shallot

Liquids

  • 1
    0.5 cup Dry White Wine
  • 2
    1 cup Beef Broth

Seasoning

  • 1
    1 sprig Fresh Thyme
  • 2
    0.5 tsp Salt
  • 3
    0.25 tsp Black Pepper

Oil

  • 1
    1 tbsp Olive Oil

Directions

1

Prepare the Steak

Pat the steak dry with paper towels. Season generously with salt and black pepper on all sides. This helps create a nice crust when searing.

2

Heat the Skillet

Heat the olive oil in a large skillet over medium-high heat. Ensure the pan is hot before adding the steak, this will ensure a good sear. A hot pan is crucial for developing flavor and crust. Safety Warning: The pan and oil will be hot.

3

Sear the Steak

Carefully place the steak in the hot skillet and sear for 3-5 minutes per side, or until a dark golden-brown crust forms. Avoid moving the steak around while searing to ensure proper crust development. You'll see the edges start to turn color and the surface caramelize. Use tongs to flip the steak.

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4

Sauté Aromatics

Remove the steak from the pan and set aside. Reduce the heat to medium. Add butter to the skillet and let it melt. Add the shallots and cook for 2-3 minutes until softened and fragrant. 'Softened' means the shallots become translucent and lose their raw, sharp smell.

5

Add Mushrooms and Garlic

Add the minced garlic and cook for another minute until fragrant. Be careful not to let the garlic burn, as it will turn bitter. Add the sliced mushrooms to the pan and sauté for 5-7 minutes until they release their moisture and turn brown and tender. Sauté means to cook in a small amount of fat over medium heat, stirring frequently.

6

Deglaze with Wine

Pour in the dry white wine and deglaze the pan, scraping the bottom to lift up any browned bits. Reduce the wine by half, cooking for 2-3 minutes. 'Deglaze' means adding liquid to a hot pan to loosen the flavorful browned bits.

7

Simmer the Sauce

Pour in the beef broth and heavy cream. Add the sprig of thyme. Bring the sauce to a gentle simmer and cook for 5-7 minutes, allowing it to thicken slightly. A 'simmer' means to cook just below a boil, with small bubbles gently rising to the surface.

8

Finish Cooking Steak

Return the steak to the skillet and spoon the sauce over the top. Continue to cook over low heat for another 2-3 minutes or until the steak is cooked to your desired level of doneness. Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F. Remove from heat and let rest for 5 minutes before serving.

9

Serve the Steak

Remove the thyme sprig. Slice the steak against the grain. Spoon the creamy mushroom sauce over the steak and serve immediately. Serve on individual plates, with a side of crusty bread or mashed potatoes. The texture of the sliced steak will look more tender when cut against the grain.

Recipe Tips

  • For best results, use a good quality ribeye steak with good marbling.
  • If you don't have dry white wine, you can substitute with more beef broth or chicken broth.
  • Fresh thyme can be substituted with 1/2 tsp of dried thyme.
  • Store leftover steak and sauce separately in airtight containers in the refrigerator for up to 3 days.
  • When slicing the steak, cut against the grain. This ensures a more tender bite.
  • To make a thicker sauce, simmer for a longer period or whisk in a cornstarch slurry (1 tsp cornstarch + 2 tsp cold water) at the end.
  • For a richer sauce, add a tablespoon of Dijon mustard along with the wine.
  • Always use a meat thermometer to ensure the steak is cooked to your desired doneness.

Nutrition Facts (per serving)

Calories

650 kcal

Carbs

15g

Protein

45g

Fat

45g

Fiber

3g

Sugar

5g

Sat. Fat

25g

Sodium

750mg

Trans Fat

1g

Cholesterol

200mg

Potassium

800mg

Vitamin A

200%

Vitamin C

5%

Calcium

80%

Iron

5%

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