Steak with mushroom cream sauce

4 servings

35 minutes

Steak with mushroom cream sauce is an exquisite dish of American cuisine that combines juicy beef tenderloin with a delicate creamy sauce featuring aromatic mushrooms. Inspired by classic American steakhouses, this recipe embodies a love for rich flavors and perfectly balanced textures. A perfectly cooked steak enveloped in mushroom sauce with hints of white wine, garlic, and thyme creates an elegant and harmonious gastronomic impression. Perfectly served with potatoes or fresh vegetables, it can adorn any celebration or become the star of a cozy dinner. Tender mushrooms and cream add richness to the dish, making it true comfort food. This treat is for true gourmets who appreciate the classic combination of meaty and creamy-wine flavor notes.

Energy value per serving

• Calories: 854.1
• Proteins: 44.5g
• Fats: 69.2g
• Carbohydrates: 6.7g

Ingredients

• Beef tenderloin: 800 g
• Salt: to taste
• Freshly ground black pepper: to taste
• Vegetable oil: 6 tbsp
• Champignons: 450 g
• Shallots: 70 g
• Garlic: 2 clove
• Thyme: 1.5 tsp
• Dry white wine: 1 glass
• Chicken broth: 1 glass
• Heavy cream: 100 ml

Cooking steps

1. Salt and pepper the pieces of meat. Pour 2 tablespoons of vegetable oil into 2 pans and place them on the heat. Cook the steaks to your desired doneness. Place them on a plate and keep warm.

   Required ingredients:

   • Salt:  to taste
   • Freshly ground black pepper:  to taste
   • Vegetable oil: 6 tablespoons

2. Pour 1 tablespoon of oil into each pan and place them back on the heat. Divide the mushrooms in half, add an equal amount to each pan and sauté, stirring constantly until the mushrooms release their juice. Add shallots, chopped garlic, and thyme (equally in both pans) and continue to sauté until the shallots are soft and golden. Season with salt and pepper.

   Required ingredients:

   • Vegetable oil: 6 tablespoons
   • Champignons: 450 g
   • Shallots: 70 g
   • Garlic: 2 cloves
   • Thyme: 1.5 teaspoon
   • Salt:  to taste
   • Freshly ground black pepper:  to taste

3. Pour wine into each pan and bring to a boil. Transfer the contents of one pan to another and continue cooking until the wine evaporates, about 6 minutes. Add chicken broth. Reduce heat. Add cream, bring to a boil, and reduce heat, leaving it on low. Cook until the sauce thickens. Season with salt and pepper.

   Required ingredients:

   • Dry white wine: 1 glass
   • Chicken broth: 1 glass
   • Heavy cream: 100 ml
   • Salt:  to taste
   • Freshly ground black pepper:  to taste

4. Return the steaks to the pan to coat them with the sauce. Then serve. Enjoy your meal!