Directions
- 1Take the steaks out of the fridge about 30-45 minutes before cooking. Pat them completely dry with paper towels.
- 2Season both sides generously with salt and freshly ground black pepper.
- 3Place a heavy-bottomed skillet (cast iron is ideal) over high heat until it is smoking hot.
- 4Add the olive oil and swirl to coat.
- 5Carefully lay the steaks into the hot pan, searing for 3-4 minutes on the first side until a deep brown crust forms. Flip the steaks.
- 6Reduce the heat to medium. Add 2 tablespoons of butter and the smashed garlic/herbs to the pan.
- 7Once the butter is melted and foaming, tilt the pan slightly and use a spoon to continuously baste the melted butter mixture over the steaks for 2-3 minutes.
- 8Cook to your desired doneness (e.g., about 125-130°F for rare, 135-140°F for medium-rare).
- 9Remove the steaks from the pan and place them on a cutting board to rest for at least 5-10 minutes. Do not clean the pan—keep the drippings for the sauce!
- 10Return the skillet (with the pan drippings and remaining butter/oil) to medium heat. If needed, add the additional 1 tbsp butter.
- 11Add the sliced mushrooms and a pinch of salt. Cook, stirring occasionally, until the mushrooms have released their liquid and are beautifully browned (about 5-8 minutes).
- 12Stir in the minced garlic and cook for about 30 seconds until fragrant.
- 13Pour in the white wine (or brandy) and scrape the bottom of the pan vigorously with a wooden spoon to lift up all the browned bits (fond). Let the wine reduce by half (about 1-2 minutes).
- 14Pour in the beef broth and bring to a simmer. Let it cook until the liquid reduces slightly. Stir in the Dijon mustard (if using) and the heavy cream.
- 15Bring the sauce back to a gentle simmer and cook for 2-3 minutes until it thickens slightly (it should coat the back of a spoon). Taste and season with salt and pepper as needed.
- 16Slice the rested steak against the grain.
- 17Arrange the sliced steak on a plate.
- 18Spoon a generous amount of the creamy mushroom sauce over the steak.
- 19Garnish with fresh chopped parsley and serve immediately!
Ingredients
- 2 Filet Mignon, Sirloin, or New York Strip steaks
- 1 tbsp Olive oil
- 2 tbsp Unsalted butter
- 2 cloves Garlic
- sprigs Thyme or Rosemary
- Kosher salt
- Freshly ground black pepper
- 1 tbsp Butter
- 8 oz Cremini (Baby Bella) mushrooms, sliced
- 2 cloves Garlic, minced
- 0.25 cup Dry white wine (like Chardonnay or Pinot Grigio) or Brandy
- 0.5 cup Beef or Chicken Broth (low sodium)
- 0.5 cup Heavy cream
- 1 tsp Dijon mustard
- Salt
- Pepper
- 1 tbsp Fresh parsley, chopped
Equipment
Heavy-bottomed skillet (cast iron is ideal)Wooden spoonCutting board
Tips
- Bring steak to room temperature before cooking for even cooking.
- Pat steaks completely dry with paper towels to achieve a good sear.
- Rest the steak for 5-10 minutes after cooking to ensure juiciness.
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