Herb-Infused Rib Eye Steak with Creamy Mushroom Sauce🍄🥩
Ingredients
For the Beef:
1.3 pounds rib eye steak, bone-in
2 tablespoons olive oil
Sea salt, to taste
For the Creamy Mushroom Sauce:
2 cloves garlic, minced
10.5 ounces white button or baby bella mushrooms, sliced
1 shallot, finely sliced
2 tablespoons Dijon mustard
1 ¼ cups heavy cream
1 sprig rosemary, finely chopped
Leaves from 1 sprig of thyme
¾ cup beef or vegetable broth (as a substitute for white wine)
Instructions
Prepare the Beef:
Allow the rib eye steak to reach room temperature for about 30 minutes before cooking to ensure even cooking.
Dry the steak with paper towels and season it well with sea salt.
Sear the Beef:
Heat the olive oil in a large non-stick or cast-iron skillet over high heat until it's shimmering.
Sear the steak on each side for about 6 minutes or until it reaches the desired doneness.
Remove the steak from the pan, cover with foil, and let it rest.
Make the Mushroom Sauce:
Reduce the heat to medium. Add the shallots, garlic, and mushrooms to the same pan and sauté until soft and golden.
Remove the vegetables and set aside.
Add the broth to the pan along with the rosemary and thyme leaves. Allow the broth to reduce slightly, which will take about half the time as reducing wine.
Whisk in the heavy cream and Dijon mustard. Bring the mixture to a simmer.
Return the mushrooms to the pan.
Finish the Dish:
Place the rested steak back into the pan.
Gently warm the steak in the mushroom sauce for a few minutes.
Serve the steak topped with the creamy mushroom sauce.
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