Pan Seared Steak with Mushroom Cream Sauce
Ingredients
For the Steak:
- 4 of your favorite steaks
- Salt and pepper to taste
- 2 tbsp. canola oil, divided
- 4 tbsp. butter, divided
- 2 tbsp. garlic, minced
- 1 tbsp. fresh thyme
- Salt and pepper to taste
For the Mushroom Sauce:
- 8 oz. mushrooms sliced
- 3 tbsp. butter
- 2 tsp. garlic, minced
- 1 c. heavy cream
- 1 tsp. Dijon mustard
- 1 tsp. Worcestershire sauce
Directions
Thirty minutes before cooking, take the steaks out of the fridge and let sit at room temperature. Season both sides of each steak with salt and pepper.
Heat a lg. cast iron skillet over med-high heat. Add 2 tbsp. of oil, and swirl to coat the pan. When the oil begins to smoke, add the steaks to the pan. Cook 3-4 minutes or until browned. Flip and cook the second side until browned. Lower the heat to med-low and add the butter, garlic and thyme to the pan. As the butter melts, tip the pan and baste the meat with the butter. Continue to baste the steaks until they reach your desired temperature (use a digital thermometer to check temps).
Remove the steaks from the pan and let them rest. Turn the heat back up to med-high and add to the same pan the 3 tbsp. butter, and then the mushrooms and garlic. Cook, stirring often, until the mushrooms have browned. Add the cream, Dijon, and Worcestershire sauce. Bring to a boil, reduce the heat and simmer for 5 minutes or so. Taste and season with salt and pepper as necessary.
Serve the steaks topped with the sauce. Enjoy!
