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Print Recipe
Beef Steak with Mushroom Sauce Recipe
I saw in Auchan meat for steaks, called - "Rib steak premium". 370 rubles for 540 grams. Bought to fry and check how it tastes, not too hard. And decided to serve with mushroom sauce of mushrooms with cream.
Cook Time 20 minutes
Servings
Ingredients
Steak:
Mushroom sauce:
Cook Time 20 minutes
Servings
Ingredients
Steak:
Mushroom sauce:
Instructions
  1. I saw steak meat in Auchan. Bought to fry and check how it tastes, not too hard.
    I saw steak meat in Auchan. Bought to fry and check how it tastes, not too hard.
  2. Meat took out of the vacuum packaging, washed, dried with a wafer towel and left for 1 hour at room temperature - this is EXTREMELY IMPORTANT! (We do not want the ice steak to instantly cool our pan, the meat will be boiled).
    Meat took out of the vacuum packaging, washed, dried with a wafer towel and left for 1 hour at room temperature - this is EXTREMELY IMPORTANT! (We do not want the ice steak to instantly cool our pan, the meat will be boiled).
  3. I cooked in a pan grill, but you can use any, preferably heavy with a thick bottom. Lightly grease the pan with olive oil.
    I cooked in a pan grill, but you can use any, preferably heavy with a thick bottom. Lightly grease the pan with olive oil.
  4. Lightly grease the steak with oil, pepper, salt. Spread on the most heated pan for 3 minutes, at this time include the hood to the maximum - there will be a lot of smoke.
    Lightly grease the steak with oil, pepper, salt. Spread on the most heated pan for 3 minutes, at this time include the hood to the maximum - there will be a lot of smoke.
  5. After 3 minutes, grease the meat with olive oil, salt, pepper and turn it to the other side.
    After 3 minutes, grease the meat with olive oil, salt, pepper and turn it to the other side.
  6. After another 2 minutes throw a piece of butter, rosemary, thyme and garlic. At this point, the oil melts, absorbs the aromas of herbs and garlic, passes them to the meat. Do not be afraid of gray thyme, it was frozen in a vacuum bag, its flavor is preserved, but the color faded.
    After another 2 minutes throw a piece of butter, rosemary, thyme and garlic. At this point, the oil melts, absorbs the aromas of herbs and garlic, passes them to the meat. Do not be afraid of gray thyme, it was frozen in a vacuum bag, its flavor is preserved, but the color faded.
  7. After another 1 minute turn off the stove and put the steak on a plate to rest. It's time to do mushroom sauce.
    After another 1 minute turn off the stove and put the steak on a plate to rest. It's time to do mushroom sauce.
  8. Finely cut the onion, spread it in a saucepan, and fry on medium heat, with olive oil. Stir constantly. As soon as the onion softens slightly throw a piece of butter.
    Finely cut the onion, spread it in a saucepan, and fry on medium heat, with olive oil. Stir constantly. As soon as the onion softens slightly throw a piece of butter.
  9. Cut the mushrooms, can be even smaller than in the photo. Throws them to the bow as soon as the bow began to gold.
    Cut the mushrooms, can be even smaller than in the photo. Throws them to the bow as soon as the bow began to gold.
  10. Stir, wait for the mushrooms to become soft and give their moisture until they are ready.
    Stir, wait for the mushrooms to become soft and give their moisture until they are ready.
  11. Once the mushrooms are ready and edible to taste, reduce the heat to a minimum, add salt, pepper, nutmeg and cream, stir.. NOTE - if the cream is 10% then add 2 tablespoons of flour, there we will help them thicken. If the cream you have 20-30% of the flour you do not need. By the way, if the sauce is too thick - you can add a little water to the desired consistency.
    Once the mushrooms are ready and edible to taste, reduce the heat to a minimum, add salt, pepper, nutmeg and cream, stir.. NOTE - if the cream is 10% then add 2 tablespoons of flour, there we will help them thicken. If the cream you have 20-30% of the flour you do not need. By the way, if the sauce is too thick - you can add a little water to the desired consistency.
  12. Stir on a slow fire, waiting for the thick. At this point, I added a couple of twigs of tarragon, the effect I liked, I then removed it before serving, he gave his smell. This is optional and completely optional.
    Stir on a slow fire, waiting for the thick. At this point, I added a couple of twigs of tarragon, the effect I liked, I then removed it before serving, he gave his smell. This is optional and completely optional.
  13. Sauce thickened - turn off the fire, take out a sprig of tarragon (tarragon). I added a couple of fresh leaves of tarragon and beat the sauce blender until smooth, but it can be served in any form, even with pieces of mushrooms, as you like.
    Sauce thickened - turn off the fire, take out a sprig of tarragon (tarragon). I added a couple of fresh leaves of tarragon and beat the sauce blender until smooth, but it can be served in any form, even with pieces of mushrooms, as you like.
  14. In short it is possible, I liked this steak, the taste is not hard, juicy, perfectly chewed. The sauce is divine, to describe not even going to try - here it is necessary to try.
    In short it is possible, I liked this steak, the taste is not hard, juicy, perfectly chewed. The sauce is divine, to describe not even going to try - here it is necessary to try.
  15. Serve with sauce.
    Serve with sauce.
  16. Bon appetit.
    Bon appetit.

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