Sizzling Steak with Mushrooms How to Make It
This pan-seared steak with mushrooms in a creamy white wine sauce is a simple yet elegant dish perfect for date nights or special occasions.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.3 pounds bone in rib eye steak (Cote de boeuf)
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 10.5 ounces white button mushrooms or baby bella mushrooms sliced
- 1 shallot shallot finely sliced
- 0.75 cup white wine
- 2 tablespoons Dijon mustard
- 1.25 cups heavy cream
- 1 sprig rosemary finely chopped
- 1 sprig thyme leaves picked
Instructions
Preparation Steps
- Remove the beef from the refrigerator and let it sit at room temperature for about 30 minutes. Pat dry and season generously with sea salt.
- Heat olive oil in a large cast-iron pan over high heat until shimmering.
- Sear the beef undisturbed on each side for about 6 minutes or until desired internal temperature is reached.
- Remove steak from pan, cover with foil, and set aside to rest.
- In the same pan, reduce heat to medium and sauté shallots, garlic, and mushrooms until soft and golden.
- Transfer mushrooms to a bowl. Add white wine, rosemary, and thyme to pan and reduce wine by half.
- Whisk in heavy cream and Dijon mustard, then bring sauce to a simmer. Stir mushrooms back into the sauce.
- Return the rested steak to the pan with the sauce, warm through briefly, then serve.
Notes
For a richer sauce, try finishing it with a pat of butter before serving.