Beef steak with creamy mushroom sauce
4 servings
30 minutes
Beef steak with creamy mushroom sauce is a true gastronomic delight that combines the tender texture of meat with a velvety sauce enriched with cream, mushrooms, and hints of cognac. This recipe draws inspiration from British cuisine, where traditions blend with sophistication. Worcestershire sauce adds depth of flavor while fresh herbs provide aromatic freshness. Searing the meat in creamy butter enhances its juiciness, and the final touch—flambéing with cognac—gives the dish noble nuances. Serving the steak with this delicate sauce makes it an ideal choice for festive dinners or cozy gatherings with loved ones. The harmony of ingredients creates a rich taste that leaves a pleasant aftertaste and a desire to enjoy this dish again.
1
Heat a tablespoon of butter in a pan over medium heat. Add the steaks with a little salt and pepper and fry for 2 minutes on each side. Place on a plate and put in the freezer for 5 minutes.
- Butter: 100 g
- Beef fillet: 500 g
- Salt: to taste
- Ground black pepper: to taste
2
Reheat the butter in a pan, add Worcestershire sauce, chopped shallots, garlic, and mushrooms. Sauté for 2 minutes, seasoning with lemon juice, salt, and pepper. Add the steaks, thyme, parsley, and mustard. Cook the meat to your liking.
- Butter: 100 g
- Worcestershire sauce: 1 teaspoon
- Shallot: 1 head
- Garlic: 1 clove
- Fresh mushrooms: 1 glass
- Lemon juice: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
- Beef fillet: 500 g
- Chopped fresh thyme: 1 teaspoon
- Parsley: 5 g
- Mustard: 1 teaspoon
3
Add heavy cream and crushed garlic clove. Tilt the pan slightly and pour the cognac over the meat. Increase the heat and let it catch the cognac vapors - after a while, remove from heat.
- Double cream 40% fat: 200 ml
- Garlic: 1 clove
- Cognac (brandy): 100 g
4
Place the steaks on plates drizzled with mushroom sauce.
- Beef fillet: 500 g
- Fresh mushrooms: 1 glass
