Try this easy and tasty steak with mushroom sauce recipe. Perfect for dinner when you want something quick, rich, and full of flavor.
One of your favorite dinners has always been steak with potatoes—usually baked or mashed. But since your potatoes went bad and you’re trying to eat more veggies, you went with a quick-seared steak, mushroom sauce, and a side salad with balsamic vinaigrette tonight.
Steak with Mushroom Sauce
Course: main course
Cuisine: French
Yield: 2 servings
Cooking Time: 30 minutes
Preparation Time: 10 minutes
Total Time: 40 minutes
Passive Time: 10 minutes
Ingredients
Steak
- Canola oil, one teaspoon
- Steak
- 1 Salt and pepper
to taste
Mushroom Sauce
- Butter
- 1 tablespoon
- Canola oil
- 1 teaspoon
- Button mushroom, thinly sliced
- 8 Crushed tomatoes
- 3/4 cup Red wine
- 1/4 cup Chicken stock
- 1 cup Butter
- 1 teaspoon Salt and pepper to taste
Steps
- Thoroughly salt and pepper your steak.
- In a large, heavy sauté pan, heat the canola oil over medium-high heat until smoking.
- Add the seasoned steak.
- Sear for about 1.5 minutes per side (this is just to brown the surface and not cook it all the way through).
- Remove the steak to a plate and reserve.
- Add butter, canola oil, and button mushrooms to the pan.
- Saute over medium heat until caramelized, roughly 10 minutes.
- Add the crushed tomatoes and cook 5-8 minutes, until thickened and darkened in color.
- Deglaze the pan with red wine, ensuring you scrape up the fond from the bottom of the pan.
- Cook until the wine has mostly disappeared.
- Add the chicken stock and simmer until the liquid has reduced by half.
- Season to taste with salt and pepper.
- Add the steak and continue cooking, turning to coat with the sauce, until the desired doneness is reached — 130°F is perfect for rare.
- Remove the steak to the plate to rest.
- Add the chunk of butter to the pan and keep it moving until the butter has disappeared completely.
- Thinly slice the steak and top with the mushroom sauce.
