Beef Steaks with Mushroom Sauce

 

 

 

 

 

 

 

Ingredients

4 beef steaks (approximately 180g each, ribeye or fillet type)
250g fresh mushrooms, sliced
1 tablespoon butter
1 tablespoon olive oil
1/2 cup beef broth
1/2 cup thick cream
1 tablespoon flour (to thicken the sauce)
1 clove garlic, minced
1 teaspoon fresh or dried thyme
Salt and pepper to taste
Fresh chopped parsley for garnish

Instructions

Cooking the Steaks:
Heat the olive oil in a large skillet over medium-high heat.
Season the steaks with salt and pepper.
Cook the steaks for about 3–4 minutes on each side, or until done to your liking.
Remove the steaks and cover them with foil to rest and stay warm.
Making the Mushroom Sauce:
In the same skillet, add the butter over medium heat.
Add minced garlic and cook for 1 minute until fragrant.
Add sliced mushrooms and sauté for 5–7 minutes until tender and lightly golden.
Sprinkle in the flour and stir well to coat the mushrooms.
Let it cook for another 1–2 minutes to remove the raw flour taste.
Pour in the beef broth and simmer for 3–5 minutes to thicken slightly.
Add the cream and thyme, then simmer for 5 more minutes on low heat.
Adjust salt and pepper to taste.
To Serve:
Place steaks on plates and spoon mushroom sauce generously over each one.
Garnish with freshly chopped parsley and serve hot.