✓Ingredients :
4 beef steaks (approximately 180g each, ribeye or fillet type)
250 gm fresh mushrooms , sliced
1 tablespoon of butter.
1 tablespoon of olive oil
1/2 cup beef broth
1/2 cup thick cream
1 tablespoon of flour (to thicken the sauce)
1 clove of garlic, minced
1 teaspoon of fresh or dried thyme
Salt and pepper to taste
Fresh chopped parsley for garnish
✓Preparation:
Cooking up some steaks :
Heat the olive oil in a large skillet over medium-high heat. Season salt and pepper steaks.
Cook the steaks in the hot skillet, about 3-4 minutes on each side for a smooth cook, or adjust the time to your desired cook. Remove the steaks from the skillet and reserve them under aluminum foil to keep them warm.
Preparation of mushroom sauce:
In the same pan, add the butter and melt it over medium heat. Add the minced garlic and simmer for 1 minute.
Add the sliced mushrooms and cook for 5-7 minutes, until tender and slightly golden brown.
Sprinkle the mushrooms with flour and mix well to coat them. Let cook for 1-2 minutes to remove taste from flour.
Add the beef broth and let simmer for 3-5 minutes, until the sauce thickens slightly.
Pour heavy cream, add thyme, then simmer on low heat for another 5 minutes, adjusting seasoning with salt and pepper.
Serve :
Arrange the steaks on hot plates, then dab them in the mushroom sauce.
Top with some chopped fresh parsley for added color.
Tips:
Variations: You can add some white wine or cognac to the sauce to give it more depth
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