Image from: https://www.lecremedelacrumb.com/mushroom-sauce-for-steak/
There’s nothing quite like the rich, savory combination of a perfectly seared steak topped with a creamy mushroom sauce. Whether you’re cooking for a special occasion or just craving a hearty, comforting meal, this classic dish delivers restaurant-quality flavor right from your own kitchen. With tender, juicy steak and a luscious sauce made from fresh mushrooms, garlic, and a splash of cream, this recipe is simple to make yet irresistibly indulgent. Get ready to impress your taste buds—and anyone lucky enough to share your table.
Ingredients:
- 340g boneless beef top sirloin steak, cut 1 inch thick and trimmed
- 2 tsps steak grilling seasoning, or just salt and pepper!
- 2 cloves garlic, minced
- ½ teaspoon salt, divided
- 2 tsps olive oil
- 170g broccolini, trimmed
- 2 cups frozen peas
- 1 tsp chopped fresh thyme
- 3 cups sliced fresh mushrooms
- 1 cup unsalted beef broth
- 1 tbsp whole-grain mustard
- 2 tsp cornstarch
Method:
- Preheat the oven to 180°C
- Sprinkle steak with steak seasoning, garlic and 1/4 teaspoon salt. Heat oil in a cast-iron skillet over medium-high heat.
- Add the steak and broccolini. Cook for 4 minutes, turning the broccolini once (do not turn the steak). Place peas around the steak; sprinkle with thyme. Transfer the skillet to oven and bake until the steak is medium-rare (62°C), about 8 minutes.
- Transfer the steak and vegetables to a plate (leave the drippings in the pan); cover and keep warm.
- Add mushrooms to the drippings in the pan.
- Cook over medium-high heat for 3 minutes, stirring occasionally.
- Whisk broth, mustard, cornstarch and the remaining ¼ teaspoon salt in a small bowl or measuring cup; add to the pan with the mushrooms. Cook, stirring, until thick and bubbly, about 1 to 2 minutes. Cook, stirring, for 1 minute more. Serve the steak and vegetables with the sauce.
- Enjoy!
