Pan-Seared Garlic Butter Steak with Mushroom Cream Sauce
For the Steak:
4 (6-ounce) steaks (such as sirloin, ribeye, or fillet)
Salt and pepper, to taste
2 tablespoons olive oil
2 tablespoons unsalted butter
4 cloves garlic, minced
Fresh chopped parsley, for garnish
For the Mushroom Cream Sauce:
1 tablespoon olive oil
8 ounces (250g) mushrooms, sliced
4 cloves garlic, minced
1 cup heavy cream (or thickened cream)
1/2 cup beef broth (or chicken broth)
Salt and pepper, to taste
Fresh chopped parsley, for garnish

Season the steaks generously with salt and pepper on both sides.
Heat the olive oil in a large skillet over medium-high heat until hot.
Sear the steaks for 3-4 minutes on each side, or until cooked to your desired doneness.
Remove the steaks from the skillet and let them rest while preparing the sauce.
Preparing the Mushroom Cream Sauce:
In the same skillet, add another tablespoon of olive oil if needed.
Add the sliced mushrooms to the skillet and cook for 2-3 minutes, or until they start to brown.
Add the minced garlic and cook for an additional 30 seconds, stirring constantly.
Pour in the heavy cream and beef broth, and bring the mixture to a simmer.
Allow the sauce to simmer for 5-7 minutes, or until it thickens slightly. Season with salt and pepper to taste.
Return the cooked steaks to the skillet, along with any accumulated juices, and simmer for an additional 2-3 minutes to heat through.
Finishing Touches:
Spoon the mushroom cream sauce over the steaks.
Melt the butter in the skillet and add the minced garlic. Cook for 1-2 minutes until fragrant.
Drizzle the garlic butter over the steaks and sauce.
Garnish with fresh chopped parsley.
Serve the Pan-Seared Garlic Butter Steak with Mushroom Cream Sauce immediately.
Enjoy your delicious steak dinner!

By Admin

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