Pan fry your steaks and serve them with an earthy mushroom sauce brightened by shallots and dijon mustard
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5 from 1 vote

steak with mushroom cream sauce

Steak with mushroom cream sauce is a great alternative to the usual steaks on the grill. Have your ingredients ready to go before you start.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main
Cuisine: French
Servings: 2

Ingredients

  • 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

Instructions

The Mushrooms

  • 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.

The steaks

  • 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.

Notes

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.