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Steak with Mushroom Sauce

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Ingredients

4 (6-ounce/170-g) Boneless rib-eye steaks
as per taste Sea salt
as per taste Ground black pepper
¼ cup (2 ounces/55 g) Butter
1 tablespoon minced shallots
1 clove garlic minced
2 cups (51/4 ounces/150 g) brown or white mushrooms sliced
¾ cup (6 fluid ounces/180 ml) beef bone broth
1 teaspoon Dijon mustard
½ cup (4 fluid ounces/120 ml) whipping cream heavy
½ teaspoon Sea salt fine
¼ teaspoon Ground black pepper
2 tablespoons herbs chopped, fresh, such as parsley, sage, or thyme, plus more for garnish (optional)

Nutritional information

57g
Fat
28.5g
Protein
2.8g
Carbs
0.5g
Fiber
699
Energy

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Steak with Mushroom Sauce

Day 3

Features:
  • Spicy
  • Vegan
Cuisine:
  • Medium

Ingredients

Directions

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Yield: 4 servings

There’s nothing like a steakhouse dinner, but grilling steak at home is much more budget-­friendly than sitting down at a restaurant, which means that you can enjoy that steakhouse experience much more often! At times, home-grilled steak is even more satisfying, especially since it means you can fire up the barbecue.

Ingredients:

4 (6-ounce/170-g) boneless rib-eye steaks

Sea salt and ground black pepper

MUSHROOM SAUCE:

¼ cup (2 ounces/55 g) butter

1 tablespoon minced shallots

1 clove garlic, minced

2 cups (51/4 ounces/150 g) sliced brown or white mushrooms

¾ cup (6 fluid ounces/180 ml) beef bone broth

1 teaspoon Dijon mustard

½ cup (4 fluid ounces/120 ml) heavy whipping cream

½ teaspoon fine sea salt

¼ teaspoon ground black pepper

2 tablespoons chopped fresh herbs, such as parsley, sage, or thyme, plus more for garnish (optional)

Directions:

  • Preheat a grill to medium-high heat.
  •  Prepare the steaks for grilling by seasoning them on both sides with salt and pepper. Grill the steaks for 4 to 5 minutes on each side for medium-done steaks, or to your desired level of doneness. Let rest for about 10 minutes.
  •  Make the mushroom sauce: In a large saucepan over medium-low heat, melt the butter. Add the shallots and garlic and cook for 2 to 3 minutes, until lightly browned and fragrant. Add the mushrooms and cook for another 6 to 8 minutes, until nicely browned. Be careful not to burn the garlic or shallots, and try not to crowd the mushrooms.
  •  Add the broth and mustard and stir to combine. Simmer for 10 minutes to reduce the sauce.
  •  Add the cream, salt, pepper, and herbs, if using. Simmer, stirring often, for 6 to 8 more minutes, until the sauce is nice and thick.
  •  Serve each steak with one-quarter of the sauce and garnish with more fresh herbs, if desired.

Pooja

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