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

Name: Steak with Mushroom Sauce
Cuisine: French
Ingredients: Boneless rib-eye steaks: 4 (6-ounce/170-g); Sea salt: as per taste; Ground black pepper: as per taste; Butter: ¼ cup (2 ounces/55 g); minced shallots: 1 tablespoon; garlic: 1 clove; brown or white mushrooms: 2 cups (51/4 ounces/150 g); beef bone broth: ¾ cup (6 fluid ounces/180 ml); Dijon mustard: 1 teaspoon; whipping cream: ½ cup (4 fluid ounces/120 ml); Sea salt: ½ teaspoon; Ground black pepper: ¼ teaspoon; herbs: 2 tablespoons

Day 3

Features:

Cuisine:

French

Medium

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)

Directions

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.