Beef steak with creamy mushroom sauce
2 servings
30 minutes
Beef steak with creamy mushroom sauce is a true embodiment of European gastronomy, where juicy meat harmoniously combines with the delicate texture of mushroom sauce. The origins of the dish delve deep into the culinary traditions of France, where cream and mushrooms create a delightful duet of flavors. Sautéed in a mix of butter and olive oil, the steak acquires an appetizing crust while retaining its juiciness inside. Aromatic garlic, fresh mushrooms, and rich beef broth give the sauce a rich, velvety taste with light herbal notes of parsley. This dish is perfect for special dinners or romantic evenings when one wants to enjoy an exquisite combination of flavors complemented by a glass of red wine.
1
In a large skillet, heat butter and olive oil. Add the meat and sear for 2-3 minutes on each side for rare, 4 minutes for medium, and 6 minutes on each side for well done. Place on plates, cover with foil, and keep warm.
- Butter: 15 g
- Olive oil: 0.5 tablespoon
- Beef steak: 2 pieces
2
Reduce the heat under the pan and add finely chopped garlic and thinly sliced mushrooms. Sauté for 3-4 minutes, stirring. Pour in the broth and cook for 2 minutes until the sauce thickens slightly. Add the cream and heat gently. Add parsley, salt, and pepper.
- Garlic: 2 cloves
- Fresh mushrooms: 250 g
- Beef stock: 150 ml
- Double cream 40% fat: 120 ml
- Curly parsley: 10 g
- Salt: to taste
- Freshly ground black pepper: to taste
3
Pour the sauce over the meat and serve immediately.
