Steak with Mushroom Cream Sauce

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

steak

🥗Healthier: chicken breast

💰Cheaper: pork chops

Chicken breast is lower in fat and cost-effective.

Slice the cremini mushrooms and remove the stems for stability.

Thinly slice all the mushrooms to ensure even cooking.

Crush the garlic to easily remove the skin, then slice and mince it.

Chop shallots like tiny onions for a milder flavor in the sauce.

Chop fresh thyme leaves to evenly distribute their flavor in the sauce.

Brush oil directly on the sirloin steak instead of using oil in the pan.

Generously season the steak with kosher salt and fresh cracked pepper on both sides.

Preheat the skillet over medium-high heat and place the steak in the pan to sear.

Press the steak into the pan for good contact and sear for a couple of minutes before flipping.

Sear the second side for 2-3 minutes to develop a crust.

Transfer the steak to a wire rack and place it in a preheated 325 degree oven to finish cooking.

Melt butter in the skillet to start the sauce, scraping up the fond for flavor.

Add the mushrooms to the pan first to evaporate moisture and develop flavor.

Add more butter to the pan as the mushrooms absorb it while cooking.

Add shallots and garlic to the pan to build layers of flavor in the sauce.

Pour in unsalted beef stock and heavy cream to create the sauce.

Control seasoning by tasting the sauce after it reduces to avoid it being too salty.

Cook the sauce until it thickens enough to coat the back of a spoon and leave a line when you run your finger through it.

Add thyme at the end for freshness before serving.

Allow the steak to rest for a couple of minutes before serving on top of the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens