# Pan-Seared Steak with Creamy Garlic Mushroom Sauce

This recipe focuses on creating a perfect crust on the steak and using the pan drippings (fond) to build a rich, flavorful sauce.

- Total time: 20 min
- Cuisine: American
- Category: Soup
- Language: en

## 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

## Instructions

1. Take the steaks out of the fridge about 30-45 minutes before cooking. Pat them completely dry with paper towels.
2. Season both sides generously with salt and freshly ground black pepper.
3. Place a heavy-bottomed skillet (cast iron is ideal) over high heat until it is smoking hot.
4. Add the olive oil and swirl to coat.
5. Carefully 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.
6. Reduce the heat to medium. Add 2 tablespoons of butter and the smashed garlic/herbs to the pan.
7. Once 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.
8. Cook to your desired doneness (e.g., about 125-130°F for rare, 135-140°F for medium-rare).
9. Remove 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!
10. Return the skillet (with the pan drippings and remaining butter/oil) to medium heat. If needed, add the additional 1 tbsp butter.
11. Add 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).
12. Stir in the minced garlic and cook for about 30 seconds until fragrant.
13. Pour 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).
14. Pour 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.
15. Bring 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.
16. Slice the rested steak against the grain.
17. Arrange the sliced steak on a plate.
18. Spoon a generous amount of the creamy mushroom sauce over the steak.
19. Garnish with fresh chopped parsley and serve immediately!

## Equipment

- Heavy-bottomed skillet (cast iron is ideal)
- Wooden spoon
- Cutting 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.

## Source

- Original video: https://www.tiktok.com/t/ZP8DQp9Cr/
- Recipe page: https://www.cliprecipe.com/recipe/4e3bf117-e7b9-436a-a04f-ffe96dbecc06
- Extracted: 2025-11-09

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt