As the rich, creamy mushroom sauce envelops each tender bite of perfectly seared steak, you’re transported to a world of culinary delight. The earthy mushrooms, kissed by the fragrant notes of thyme and rosemary, create a symphony of flavors that dance on your palate.
Ingredients:
- 2 ribeye or filet mignon steaks
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 8 oz (225 g) mushrooms, sliced (button or cremini)
- 1/2 cup (120 ml) heavy cream
- 1/2 cup (120 ml) beef broth
- 1/4 cup (60 ml) dry white wine (optional)
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary, chopped
- Fresh parsley, chopped, for garnish
Instructions:
- Prepare the Steaks: Season the steaks generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the steaks and cook to your desired doneness, about 3-4 minutes per side for medium-rare. Remove the steaks from the skillet and set aside, keeping them warm.
- Make the Mushroom Sauce: In the same skillet, reduce the heat to medium and add the butter. Once melted, add the onions and cook until they become translucent, about 2-3 minutes. Add the garlic and mushrooms, cooking until the mushrooms are browned and tender, about 5-7 minutes.
- Deglaze the Pan: If using, pour in the white wine and let it simmer until it has reduced by half, scraping up any brown bits from the bottom of the skillet.
- Create the Creamy Sauce: Add the beef broth, heavy cream, thyme, and rosemary to the skillet. Stir to combine and let the mixture simmer until it thickens, about 5 minutes. Season with salt and pepper to taste.
- Combine and Serve: Return the steaks to the skillet, spooning the sauce over the top. Let the steaks warm through for about 2 minutes. Garnish with fresh parsley and serve immediately.
