Beef, mushrooms, white wine, cream and a bit of dijon mustard. Steak with mushroom cream sauce is a classic restaurant dish. Shallots lend a hint of sweetness countered by the bite of dijon. Nicely balanced against the earthiness of the mushrooms and steak.
There’s a few things to keep in mind. Cook the mushrooms before you cook the steak. Do it the other way around and you’re eating cold steak for dinner. Veal stock adds a nice complexity to the sauce. A richness. Chicken stock work but veal stock is better.
Be ready with your ingredients. You don’t have to move fast but you can’t move slow. Don’t crowd your pan. If you want to do 4 steaks use 2 pans. If you want to do 6 steaks find another recipe. Seriously. You will have problems. But for two (or 4) portions this recipe works. Well.
- 2 steaks - striploin, boneless rib, top sirloin or tenderloin all work
- 3 cups mushrooms sliced
- 1/2 cup shallots minced
- 1/4 cup white wine
- 3/4 chicken (good) or veal stock (awesome)
- 1/2 cup heavy cream
- 3 sprigs thyme leaves removed from stalks
- 1 tsp dijon mustard
- 3 Tbsp vegetable oil
- salt to taste
- Heat 2 Tbsp oil in a large frying pan oven medium low heat.
- Add the minced shallots and sweat until the shallots are translucent.
- Turn up the heat to medium high and add the mushrooms. Fry the mushrooms, stirring constantly, until cooked. Pay attention - you don't want your shallots to burn.
- Season with salt.
- Remove mushroom mixture from pan and wipe away any residual bits of shallot.
- Season the steaks generously with salt and pepper.
- Return the pan to the stove and turn the heat to medium high, Add the remaining Tbsp oil.
- Fry the steaks until cooked to your liking - around 2-3 minutes per side for medium-rare. You are looking for an internal temperature of 120-130F.
- Remove steaks from pan. Tent with foil. Return pan to medium heat.
- Add white wine and boil, stirring to dissolve any bits in the pan. Now add the stock and thyme leaves and boil until reduced by half.
- Add the cream and dijon mustard and stir to combine.
- Return the mushrooms to the pan along with any juices that have accumulated.
- Add any juices that have accumulated from the steaks.
- Cook until warmed through. If your steaks have cooled too much you can warm them quickly in the sauce.
- Serve mushroom sauce under steaks.
If you have some concentrated veal stock this is a great chance to use some.
If you have a sous vide machine cook your steaks at 123F, then sear in a hot pan. The rest of the recipe doesn't change.