Beef Steak with Mushroom Sauce Recipe
I bought a “Rib steak premium” to fry and check how it tastes, not too hard. And I decided to serve it with mushroom sauce made of champignons with cream.
Servings
2
Cook Time
20minutes
Servings
2
Cook Time
20minutes
Ingredients
Steak:
Mushroom sauce:
Instructions
  1. I saw a meat steak in Auchan. I bought it to fry and check how it tastes, not too hard.
  2. The meat was taken out of the vacuum packaging, washed, dried with a waffle towel and left for 1 hour at room temperature – this is EXTREMELY IMPORTANT! (We don’t want the steak with ice to instantly cool down in our pan, the meat will boil).
  3. I cooked in a grill pan, but you can use any yoaka, preferably heavy with a thick bottom. Lightly brush the pan with olive oil.
  4. Lightly brush the steak with oil, pepper, salt. We put it on the maximum heated frying pan for 3 minutes, at this time we turn on the hood to the maximum – there will be a lot of smoke.
  5. After 3 minutes, brush the meat with olive oil, season with salt and pepper and turn it over to the other side.
  6. After another 2 minutes, add a piece of butter, rosemary, thyme and garlic. At this moment, the oil melts, absorbs the aromas of herbs and garlic, transfers them to meat. Don’t be afraid of the gray thyme, it was frozen in a vacuum bag, its flavor has been preserved, but the color has faded.
  7. After another 1 minute, turn off the stove and put the steak on a plate to rest. It’s time to make mushroom sauce.
  8. Finely chop the onion, put it in a saucepan and fry over medium heat with olive oil. Stir constantly. As soon as the onion softens slightly, add a piece of butter.
  9. Cut the mushrooms, you can even smaller than in the photo. Throws them into the bow as soon as the bow began to turn golden.
  10. Stir, wait until the mushrooms become soft and give off moisture until they are ready.
  11. As soon as the mushrooms are ready and become edible to taste, reduce the heat to a minimum, add salt, pepper, nutmeg and cream, mix.. NOTE – if the cream is 10%, then add 2 tablespoons of flour, this will help them thicken. If you have 20-30% in the cream, then you will not need flour. By the way, if the sauce is too thick, you can add a little water to the desired consistency.
  12. Stir over low heat, waiting for thickening. At this moment I added a couple of sprigs of tarragon, I liked the effect, I then removed it before serving, it gave off its smell. This is optional and completely optional.
  13. The sauce has thickened – turn off the heat, take out a sprig of tarragon. I added a couple of fresh tarragon leaves and whipped the sauce with a blender until smooth, but you can serve it in any form, even with pieces of mushrooms, as you like.
  14. In short, it’s possible, I liked this steak, it doesn’t taste hard, juicy, it chews perfectly. The sauce is divine, I’m not even going to try to describe it – here it should be tried.
  15. Serve with sauce.
  16. Bon appetit.
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