This pan-seared steak and mushrooms in creamy sauce is a simple yet luxurious dinner, ideal for any occasion. Seared beef smothered in a rich white wine and mushroom sauce, ready in about 30 minutes!
If you're a fan of this steak and mushroom recipe, you'll love my other steak dishes, like my classic ribeye steak and the ever-popular sirloin steak with peppercorn sauce. This homemade chimichurri sauce is a "must-make". Serve with sides like these roasted glazed carrots, or these gruyere potatoes. For a lighter touch, pair your steak with one of our fresh and vibrant salads, like this farmer's market salad or this bacon and brussel sprout salad.
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⭐️ Why this recipe works
- Perfect Pairing: Juicy steak meets earthy mushrooms for an unbeatable flavor combination
- Flexible: Choose your favorite cut of steak and a variety of mushrooms to suit your taste and budget.
- Simple Yet Sophisticated: Easy enough for weeknights, elegant enough for special dinners.
- Nutritious: Packs a nutritional punch with protein-rich steak and vitamin-loaded mushrooms while feeling (and tasting) indulgent.
🥩 Ingredients overview
In this section, I've outlined the key ingredients and why they're essential in the recipe. For precise measurements, refer to the recipe card at the bottom of the page.
- Bone in rib eye (cote de boeuf): A flavorful and tender rib steak, the dish's star.
- Olive oil: Adds richness during cooking.
- Garlic: Enhances flavor depth.
- Mushrooms: You can use a variety of wild mushrooms or white or baby bella mushrooms.
- Shallots: Balances flavors with mild sweetness.
- White wine: Adds acidity and depth to the sauce.
- Dijon mustard: Introduces a tangy sharpness.
- Whipping/heavy cream: Creates a luxurious, creamy sauce.
- Rosemary and thyme: Aromatic and herbal, enhancing the steak.
🍄 How to make it: step-by-step
- Preparing the Steak:
- Season the steak generously with salt. It’s best to hold off on the pepper at this stage and add it to the sauce later. Rub olive oil directly into the steak to ensure even coverage, which helps in forming a consistent sear. Let the steak sit at room temperature for about 20 minutes before cooking to ensure even cooking throughout.
- Mastering the art of pan-searing:
- Preheat your pan until it’s very hot, almost smoking – a cast iron pan is ideal for this, but any heavy-bottomed frying pan will do. Once the pan is hot, add a tablespoon of oil and swirl it around for even distribution.
- Place the steak in the pan and press gently to ensure the entire surface is in contact with the pan. Leave to sear for about 3 minutes until the steak is a deep golden color. Turn the steak over to sear the other side. If you have a particularly thick steak, consider finishing it in the oven.
- Resting the Steak:
- Once the steak is done, rest on a plate for about 15 minutes. Resting allows the juices to redistribute, ensuring that your steak remains succulent and juicy.
Making the mushroom sauce
- Sauté and brown
- After setting the steaks aside to rest, melt butter in the pan over medium-high heat. Add shallots, garlic, and mushrooms, cooking for about 10 minutes, until they are evenly browned.
- Deglaze and reduce
- Deglaze the pan with a splash of white wine, allowing it to simmer and reduce by one-third, which will lift the flavorful bits from the pan.
- Create the sauce
- Stir in cream and mustard, whisking to create a smooth sauce. Return the mushrooms to the pan, adjust the seasoning, and re-add the steaks to warm through with the sauce.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Control the heat: While a hot pan is crucial for searing, managing the heat is equally important. If the pan gets too hot, it can burn the steak's exterior before the inside is cooked to your liking.
- Use fresh herbs: Fresh rosemary and thyme make a significant difference in flavor. They add a fresh, aromatic quality that dried herbs can’t match.
- Sauce consistency: When making the sauce with wine, mustard, and cream, adjust the consistency to your preference. You can thin it out with some broth or more wine if it's too thick.
- Seasoning the sauce: Add pepper to the sauce rather than the steak before cooking. This ensures the pepper’s flavor is more pronounced and doesn’t get burnt during searing.
- Using a meat thermometer: For precise cooking, use a meat thermometer to check the steak’s doneness. This is especially helpful for thicker cuts.
FAQ's
Reduce the Sauce: Simply simmer the sauce for a longer period. As the liquid evaporates, the sauce will naturally thicken. This method also concentrates the flavors.
Cornstarch Slurry: Mix a small amount of cornstarch with an equal part of cold water to make a slurry. Gradually stir this into the simmering sauce until you reach the desired consistency. Cornstarch is flavorless and gives a glossy finish.
If you prefer not to use wine, chicken or beef broth can be a good substitute, adding depth to the sauce without alcohol.
Make sure the pan is hot before adding the steak and use enough oil to coat the surface. A well-seasoned cast iron skillet is also less prone to sticking.
While steak is best served fresh, you can prepare the mushrooms and sauce ahead of time and reheat them when serving.
Thicker steaks may require additional cooking time or finishing in the oven, while thinner steaks will cook faster. Always use a meat thermometer for accuracy.
If you tried this pan-seared steak and mushroom sauce or any other recipe on my website, please let me know in the comments below. I love hearing from you. Also, please leave a star rating while you're there!
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Pan-Seared Steak and Mushrooms
Ingredients
- 1.3 pounds bone in rib eye, Cote de boeuf
- 2 tablespoons olive oil
For the sauce
- 2 cloves garlic, minced
- 10.5 ounces white button mushrooms or baby bella mushrooms, sliced
- 1 shallot, finely sliced
- ¾ cup white wine
- 2 tablespoons Dijon mustard
- 1 ¼ cups heavy cream
- 1 sprig rosemary, finely chopped
- 1 sprig thyme, leaves picked
Instructions
Prepare the Beef:
- Remove the beef from the refrigerator and let it sit at room temperature for about 30 minutes. This ensures more even cooking. Pat the beef dry with paper towels and season it generously with sea salt.
Sear the Beef:
- Heat olive oil in a large non-stick or cast-iron pan over high heat until it's shimmering.
- Sear the beef undisturbed on each side for about 6 minutes, or until it reaches your desired internal temperature.
- Remove from the pan, cover with foil, and set aside to rest.
Make the Mushroom Sauce:
- In the same pan, reduce to medium heat. Add shallots, garlic, and mushrooms, sautéing until soft and golden.
- Transfer them to a small bowl.
- Add white wine, rosemary, and thyme to the pan, reducing the wine by half.
- Stir in the cream and mustard, whisking well. Bring the sauce to a simmer and add the mushrooms back in.
Finish the Dish:
- Return the rested beef and any accumulated juices to the pan.
- Warm the beef in the sauce briefly, then serve.
Notes
- Beef Temperature: Bringing the beef to room temperature before cooking is key for even searing and doneness.
- Resting the Beef: Allow the beef to rest after cooking to retain juices and enhance tenderness.
- Sauce Adjustments: Modify the sauce thickness by altering the simmering time or cream amount as needed.
- Mushroom Varieties: Experiment with different mushroom types for unique flavors and textures.
Nutrition
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
mohan kumar says
Very nice recipe. We have to try. So easy, flavorful and delicious.