Description
A delicious and hearty steak dinner featuring a tender ribeye or sirloin steak smothered in a creamy mushroom sauce, served alongside perfectly cooked asparagus. This recipe blends rich flavors from sautéed mushrooms, garlic, and a savory cream sauce, making it a satisfying low-carb meal ideal for any occasion.
Ingredients
Scale
Steak and Seasoning
- 2 boneless ribeye or sirloin steaks (about 1 inch thick)
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Vegetables
- 1 bunch asparagus, trimmed
- 8 oz cremini or button mushrooms, sliced
- 2 garlic cloves, minced
Sauce
- 1 tablespoon butter
- ½ cup heavy cream
- ¼ cup beef broth
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Prepare the Steaks: Bring the steaks to room temperature and season both sides evenly with salt and black pepper to enhance their flavor.
- Sear the Steaks: Heat the olive oil in a large skillet over medium-high heat. Add the steaks and sear them for 3 to 4 minutes on each side until they reach your desired level of doneness. Once cooked, transfer the steaks to a plate and loosely cover with foil to rest, allowing the juices to redistribute.
- Cook the Mushrooms: In the same skillet, reduce the heat to medium and add butter. Add the sliced mushrooms and sauté for 4 to 5 minutes until they are browned and softened, developing a rich flavor base.
- Add Garlic and Sauce Ingredients: Stir in minced garlic and cook for 30 seconds until fragrant. Then pour in the heavy cream, beef broth, Dijon mustard, and Worcestershire sauce. Stir well to combine.
- Simmer the Sauce: Let the sauce simmer gently for 3 to 4 minutes, stirring occasionally until it thickens slightly and the flavors meld together.
- Prepare the Asparagus: While the sauce simmers, steam or sauté the trimmed asparagus in a separate pan for about 5 to 7 minutes until they are tender-crisp, retaining their vibrant color and slight crunch.
- Finish and Serve: Return the rested steaks to the skillet briefly to warm through. Spoon the creamy mushroom sauce generously over the steaks. Garnish with chopped fresh parsley if desired. Plate the steaks alongside the cooked asparagus and serve immediately for a satisfying meal.
Notes
- You can swap in other steak cuts like filet mignon or strip steak as preferred.
- For a lighter sauce, use half-and-half instead of heavy cream to reduce richness.
- Add a splash of white wine to the sauce for extra depth of flavor and complexity.
