Before you cook
Background Recipe story & origin
Steak with mushroom sauce is a Continental steakhouse classic, popular in American, French, and British restaurants since the mid-20th century. The combination of earthy mushrooms with rich cream sauce complements beef well.
Before you start Equipment you'll need
- cast iron — Provides high heat for searing steaks and building pan sauces with proper temperature control and fond development
Safety Safety & allergen notes
- Don't crowd mushrooms; cook in batches if needed.
- Add cream off heat to prevent breaking.
Non-negotiables Rules for success
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Brown mushrooms properly.
Golden mushrooms have deep flavor; pale ones are bland
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Don't crowd the pan.
Crowding steams instead of browns
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Deglaze with wine.
Wine lifts the fond and adds acidity
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Add cream off heat.
Prevents curdling and maintains smooth texture while preserving the cream's richness and flavor
Prep Get set first
About 10 min of prep
- Temper steaks
- Slice mushrooms evenly
- Mince shallot
- Have cream ready
This recipe takes about 40 minutes total.
Ingredients
Instructions
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Sear the steaks
Season steaks with salt and pepper. Sear in hot cast iron with oil, 4-5 minutes per side. Rest.
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Make the mushroom sauce
Add butter. Cook mushrooms until golden, 6-8 minutes. Add shallot and thyme, cook 1 minute. Add wine, reduce. Add stock, reduce by half. Off heat, stir in cream. Simmer gently 2 minutes.
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Add the fresh herbs
Spoon sauce over steaks. Garnish with parsley.
Chef's notes
SHOPPING: Cremini (baby bella) mushrooms have more flavor than white button.