Steak with Creamy Mushroom Sauce and Grilled Asparagus

 

 

 

 

 

 

 

 

Ingredients:

For the Steak:

2 ribeye steaks (or your preferred cut)

1 tbsp olive oil

Salt and pepper, to taste

1 tbsp butter (optional, for finishing)

For the Mushroom Sauce:

1 tbsp butter

1 small onion, finely chopped

2 cloves garlic, minced

8 oz cremini or button mushrooms, sliced

1/2 cup heavy cream

1/4 cup beef broth

1 tsp fresh thyme (or 1/2 tsp dried thyme)

Salt and pepper, to taste

For the Asparagus:

1 bunch of asparagus, trimmed

1 tbsp olive oil

Salt and pepper, to taste

 

Instructions:

Prepare the Steak:
Heat a skillet over medium-high heat and add olive oil. Season both sides of the steaks with salt and pepper. When the skillet is hot, sear the steaks for 4-5 minutes per side for medium-rare (adjust cooking time for desired doneness). Add butter during the last minute of cooking for extra flavor. Remove the steaks and set them aside to rest.

Make the Mushroom Sauce:
In the same skillet, melt butter over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened. Add the garlic and sliced mushrooms, cooking for another 5-7 minutes until the mushrooms release their moisture and become golden brown. Pour in the heavy cream and beef broth, then add thyme. Simmer for 5 minutes until the sauce thickens. Season with salt and pepper to taste.

Grill the Asparagus:
Preheat a grill pan or outdoor grill. Drizzle asparagus with olive oil and season with salt and pepper. Grill the asparagus for about 4-5 minutes, turning occasionally, until tender and lightly charred.

Serve:
Plate the steak and top with the creamy mushroom sauce. Serve with grilled asparagus on the side. Enjoy!