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Pan Seared Steak with Mushroom Cream Sauce

Pan Seared Steak with Mushroom Cream Sauce
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Pan Seared Steak with Mushroom Cream Sauce is a quick and elegant dish featuring a perfectly seared, juicy steak paired with a rich and velvety mushroom cream sauce. This recipe combines simple, fresh ingredients to create a gourmet meal in under 30 minutes, perfect for weeknight dinners or special occasions.

Ingredients

Scale

Steak

  • 1 ribeye, sirloin, or filet mignon steak, about 1 inch thick
  • Salt, to season
  • Freshly cracked black pepper, to season
  • Butter and olive oil, for searing

Mushroom Cream Sauce

  • 1 cup fresh cremini or button mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 shallot, minced (optional)
  • 1 cup heavy cream
  • 1 tablespoon butter (additional if needed)
  • Fresh thyme or parsley, chopped
  • Salt and pepper, to taste

Instructions

  1. Prepare the steak: Remove your steak from the fridge at least 30 minutes before cooking to bring it close to room temperature. Pat dry thoroughly with paper towels and season generously on both sides with salt and freshly cracked black pepper.
  2. Sear the steak: Heat a heavy skillet over medium-high heat and add a blend of butter and olive oil. Once shimmering, place the steak in the pan without moving it for about 3-4 minutes to develop a golden-brown crust. Flip and sear the other side for the same amount of time. Adjust searing time slightly depending on steak thickness and desired doneness.
  3. Rest the steak: Transfer the steak to a warm plate and loosely cover with foil. Rest for 5-10 minutes to redistribute juices for a tender and moist bite.
  4. Sauté mushrooms and aromatics: In the same skillet, reduce heat to medium, add additional butter if needed, and add the sliced mushrooms. Cook until golden and soft, about 5 minutes. Add minced garlic and shallots if using, and sauté until fragrant, about 1-2 minutes.
  5. Create the mushroom cream sauce: Pour in the heavy cream and stir gently to combine, scraping up any browned bits from the pan. Allow to simmer gently and thicken slightly, about 3-5 minutes. Season with salt, pepper, and fresh thyme or parsley. Remove from heat once sauce reaches desired consistency.
  6. Plate and serve: Slice the rested steak against the grain and spoon the mushroom cream sauce generously on top. Garnish with extra fresh herbs if desired and serve immediately.

Notes

  • Dry your steak thoroughly to achieve a perfect crust.
  • Do not overcrowd the pan; cook steak and mushrooms in batches if necessary.
  • Use high heat for searing to develop flavor via the Maillard reaction.
  • Always rest your steak after cooking to keep it juicy and tender.
  • Simmer the cream sauce gently to avoid curdling and achieve a smooth texture.
  • Slice the steak against the grain for maximum tenderness.

Nutrition

Keywords: steak, mushroom cream sauce, pan seared steak, easy steak recipe, creamy mushroom sauce, quick dinner, gluten free dinner

Find it online: https://gourmetglazing.com/pan-seared-steak-with-mushroom-cream-sauce/