Steaks In Mushroom Cream Sauce Recipes

MUSHROOM SAUCE

Steps:

• Heat oil and melt butter in a skillet over medium high heat. Add mushrooms and leisurely cook until golden brown - takes about 4 to 5 minutes. No need to stir constantly.
• Just before they're done, add the garlic and a pinch of salt and pepper. Cook until garlic is golden (~ 1 minute).
• Add white wine - it will sizzle! Stir, scraping the bottom of the skillet, for 1 minute or until mostly evaporated.
• Add broth, cream and parmesan. Stir, then lower heat to medium so the sauce is simmering - do not boil rapidly, cream may split.
• Stir occasionally and simmer for 2 - 3 minutes until it thickens. It shouldn't be super thick, this is a rich sauce.
• Stir through thyme, adjust salt and pepper to taste. Remove from stove.
• Serve over steak or other cooked protein. Toss through pasta, stuff into baked potatoes, serve with roast beef, chicken or pork, smothered omelettes. See in post for more ideas!

BOOZY STEAK WITH CREAMY MUSHROOM SAUCE

Steps:

• Coat steaks with ground peppercorns, olive oil, and soy sauce. Let stand at room temperature for 30 minutes.
• Preheat the oven to 425 degrees F (220 degrees C).
• Heat a cast iron skillet over medium-high heat. Place 2 tablespoons butter in the skillet and allow it to melt completely and begin to foam. Cook steaks in the hot skillet until browned, 2 to 3 minutes per side. Place mushrooms around steaks and stir to coat with pan drippings.
• Transfer skillet to the preheated oven and cook until steaks are firm and reddish-pink and juicy in the center, 6 to 8 minutes. An instant-read thermometer inserted into the center should read 135 degrees F (57 degrees C). Remove steaks from the skillet and allow to rest.
• Return skillet to medium heat and add remaining 1 tablespoon butter and garlic. Cook, stirring constantly, until garlic is fragrant, about 2 minutes. Pour in bourbon carefully, away from any heat source, and cream. Allow to simmer until slightly reduced, about 2 minutes. Serve sauce over steaks.

THE BEST CREAMY MUSHROOM SAUCE FOR STEAKS

Steps:

• Heat oil in a medium saucepan over high heat. Add sliced mushrooms and stir-fry until they are lightly browned, reduce heat to medium.
• Add cream, salt and pepper and bring to a boil. Cook for 5-8 minutes, stirring occasionally and watching that the cream doesn't overboil.
• Once the sauce has reduced by half, add crushed garlic and cook for another minute.
• Remove from heat and serve over your favourite meat.
• Simply place saucepan back on low heat and let the sauce "melt" and heat through.

STEAK WITH MUSHROOM CREAM SAUCE

Steps:

• 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.
• 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.

STEAKS WITH MUSHROOM CREAM SAUCE

Steps:

• Sprinkle steaks with salt and pepper. Grill steaks, covered, over medium heat or broil 4 in. from heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., In a large skillet, saute mushrooms and garlic in oil for 3 minutes. Stir in the onion dip, cream, chives and pepper. Bring to a gentle boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. Serve with steaks.

STEAKS IN MUSHROOM CREAM SAUCE

Steps:

• In a large skillet, cook steaks in hot oil over medium heat until desired doneness is reached; turning once.
• Transfer steaks to serving platter and keep warm.
• In same skillet, cook and stir mushrooms 4-5 minutes; until tender.
• Stir in broth and cream.
• Cook and stir over medium heat until slightly thickened.
• Spoon mixture over hot steaks.

SANDI'S BLACK PEPPER CUBE STEAKS & MUSHROOM CREAM SAUCE

Steps:

• Season both sides of the cube steaks with kosher salt and cracked black pepper.
• Heat the oil and 1 tablespoon of the butter in a large skillet over med-high heat.
• Sauté the steaks for 4 minutes, then turn and finish cooking for 3 more minutes or until done to your liking. Move steaks to a plate and cover with foil.
• Melt the remaining 2 tablespoons of butter in the skillet over med-high heat and loosen any stuck bits of meat with a spatula.
• When hot, add the shallots and mushrooms with a loose attempt to keep them in a single layer as much as possible. Don't stir for the first 2 minutes to give them a chance to caramelize on one side, then stir periodically for another minute or two until mushrooms are deep golden brown.
• Add the minced garlic and sauté until it becomes soft, about one minute.
• Add the cream and the steak juice from the cube steak plate and reduce the mixture by one-third. Season with salt and pepper to taste.
• Finally, add the basil, stir briefly, then plate the steaks with a generous portion of sauce on top.

STEAK WITH MUSHROOM SAUCE

Steps:

• Sprinkle both sides of steaks with flour. In a large skillet, cook steaks in oil to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm. In the same skillet, saute the mushrooms, onions and garlic until tender, adding additional oil if necessary. Stir in wine. Bring to a boil; boil for 1 minute. Add the broth, salt and pepper. Bring to a boil; boil for 6 minutes or until sauce is reduced by half. For two people, serve two steaks with 1-1/2 cups sauce. Save the remaining steaks and sauce for Steak and Mushroom Soup and Steak Hash (recipes on next page). ,

RIB-EYE STEAK WITH MUSHROOM SAUCE

Steps:

• In a large skillet, melt butter over medium heat. Add mushrooms, shallot, and garlic; cook, stirring frequently, for about 10 minutes or until mushrooms are tender. Add broth and bring to a boil; reduce heat and simmer for 12 minutes or until liquid is reduced to about 1/2 cup. Stir in cream, and simmer for 6 to 8 minutes or until sauce is thickened. Stir in thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Set aside, and keep warm.
• Sprinkle steaks evenly with salt and pepper.
• In a large skillet, heat oil over medium-high heat. Add steaks, in batches if necessary, and cook for 4 to 5 minutes per side or until desired degree of doneness. Remove from pan, and let stand for 10 minutes. Serve steaks with mushroom sauce. Garnish with thyme leaves, if desired.
• Note: You can make this sauce ahead and rewarm just before serving. For the steaks, let stand at room temperature for 30 minutes before cooking. And don't be tempted to cut into them right away after they're cooked. Let them stand for 10 minutes before serving.

MUSHROOM SAUCE FOR STEAK

Steps:

• Heat a large skillet over medium heat. Pour olive oil into the pan. When hot, add mushrooms and onion into the pan; saute until soft, 5 to 7 minutes. Add butter, steak sauce, and Worcestershire; cook until butter melts, about 2 minutes.
• Reduce heat to low and simmer, uncovered, until everything is really soft, 15 to 20 minutes. Season with salt and pepper. Serve immediately over any type of steak.