Steak with Creamy Mushroom Wine Sauce
Ingredients
For the Steak
- 2 ribeye or sirloin steaks
- 2 tbsp olive oil
- 1 tbsp butter
- Salt and black pepper to taste
For the Mushroom Wine Sauce
- 250 g mushrooms, sliced
- 2 tbsp butter
- 2 garlic cloves, minced
- 120 ml dry white wine
- 200 ml heavy cream
- 1 tsp Dijon mustard
- 2 tbsp chopped parsley
- Salt and pepper to taste
For Serving
- Mashed potatoes
Instructions
- Season the steaks generously with salt and pepper.
- Heat olive oil in a skillet over high heat.
- Sear the steaks for 3–4 minutes per side (or to your preferred doneness). Remove and let rest.
- In the same pan, melt butter and sauté mushrooms until golden brown.
- Add garlic and cook for 30 seconds.
- Pour in the wine and simmer for 2–3 minutes until slightly reduced.
- Stir in the cream and Dijon mustard. Simmer until the sauce thickens.
- Return the steaks to the pan for 1 minute, spooning the sauce over them.
- Garnish with parsley and serve with mashed potatoes.
