Steaks With Mushroom Cream Sauce Recipes

Steps:

• Sprinkle steaks with salt and pepper. Grill steaks, covered, over medium heat or broil 4 in. from heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., In a large skillet, saute mushrooms and garlic in oil for 3 minutes. Stir in the onion dip, cream, chives and pepper. Bring to a gentle boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. Serve with steaks.

Steps:

• In a large skillet, cook steaks in hot oil over medium heat until desired doneness is reached; turning once.
• Transfer steaks to serving platter and keep warm.
• In same skillet, cook and stir mushrooms 4-5 minutes; until tender.
• Stir in broth and cream.
• Cook and stir over medium heat until slightly thickened.
• Spoon mixture over hot steaks.

Steps:

• Marinate the steak. Poke the steak all over with the tines of a fork; cut in half, against the grain, to make 2 steaks (one steak may be slightly thicker). In a dish large enough to hold the steaks, combine the olive oil, wine vinegar, shallot, garlic, and the thyme. Season with pepper to taste. Add the steaks and turn to coat evenly. Cover, and marinate the steaks at room temperature for 1 hour, turning once, or refrigerate, for up to 12 hours.
• Make the mushroom sauce. Heat a medium saute pan over high heat, add the butter, and when the foam subsides, add the mushrooms. Reduce the heat to medium-high and cook, the mushrooms, tossing frequently, until browned, about 5 minutes. Season with the 1/2 teaspoon salt and pepper to taste. Add the garlic, shallot, thyme, and rosemary, and cook for 2 minutes more. Pour the red wine into pan, scraping up any browned bits on the bottom of the pan with a wooden spoon. Cook until almost all the liquid has evaporated. Add the cream, parsley, and chives and stir to combine. Set aside.
• Heat a large grill pan over medium-high heat or an outdoor grill to medium-high. Remove the steaks from the marinade and pat dry. Season with salt and pepper. Cook the steaks for 3 to 5 minutes on each side for rare to medium-rare. Set aside on a cutting board for 5 minutes. Cut the steak against the grain on an angle into very thin slices. Arrange the slices on a warmed platter or plates. Reheat the mushroom sauce if needed and add any accumulated meat juices. Pour the sauce over the steak and serve immediately.

Steps:

• Heat a large skillet over medium heat. Pour olive oil into the pan. When hot, add mushrooms and onion into the pan; saute until soft, 5 to 7 minutes. Add butter, steak sauce, and Worcestershire; cook until butter melts, about 2 minutes.
• Reduce heat to low and simmer, uncovered, until everything is really soft, 15 to 20 minutes. Season with salt and pepper. Serve immediately over any type of steak.

Steps:

• Season the steak with pepper, then let the steak sit out to almost room temperature, this will help relax the meat fibers and make for a more tender and flavorful steak (just before frying season the steak with a small amount of salt).
• In a large skillet, melt half the butter over high heat; brown steak on both sides (about 2 minutes per side).
• Transfer to a plate.
• Reduce heat to med-high; add remaining butter to skillet.
• Cook onions, mushrooms and thyme, stirring for 10 minutes, or until liquid is released, and the mushrooms are starting to brown.
• Add in the garlic (if using) and cook for 2 minutes.
• Add flour and cook stirring for 1 minute.
• Gradually stir in beef stock, cream and horseradish.
• Reduce heat, and simmer, stirring for 5 minutes, or until sauce is thickened.
• Return steak, and any accumulated juices to pan; simmer for 5 minutes, or until steak is desired doneness.
• Let steak rest for 5 minutes.
• Season sauce with more salt and pepper to taste.
• Slice steak thinly across the grain, and serve with the sauce.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Sprinkle both sides of flat iron steak with salt, black pepper, garlic powder, and onion powder. Heat a heavy, oven-proof skillet over medium-high heat, pour 2 teaspoons vegetable oil into the hot skillet, and heat until oil shimmers. Sear steak in the hot oil until well browned, about 3 minutes per side. Remove steak from pan and reduce heat to medium.
• Pour 1 more teaspoon vegetable oil into skillet; cook and stir cremini mushrooms in hot oil until wilted and browned, about 10 minutes. Lower heat to medium-low; pour wine into mushrooms and bring to a boil. Cook until wine is slightly reduced, 3 to 5 minutes; add beef stock to vegetable mixture. Bring mixture to a simmer.
• Stir butter and flour into a paste in a small bowl, using a fork. Stir flour paste into mushroom mixture and simmer until sauce is thickened, about 5 minutes. Place flat iron steak into skillet with mushroom sauce.
• Place skillet in preheated oven and cook until steak is barely pink inside, about 10 minutes. Cut steak into thin slices on the diagonal and place meat on a platter.
• Stir cream into mushroom sauce until heated through, 1 to 2 minutes; pour over steak and garnish with chives.