Steak with Creamy Mushrooms
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See what is included- 700
- CALORIES
- 52g
- PROTEIN
- 9g
- CARBS
- 52g
- FAT
Macros are for one serving as written. Make gives you more servings of the same size; Portion resizes one serving and moves the macros with it.
Ingredients
- 200g (7 oz) sirloin steak
- 150g (2 cups) mushrooms, sliced
- 60ml (1/4 cup) heavy cream
- 15g (1 tbsp) butter
- 6g (2 cloves) garlic, minced
- 1 tsp (4ml) olive oil
- 1 tsp dijon mustard, 4 thyme sprigs, 1/2 tsp salt, black pepper
Method
- Take the steak out of the fridge 20 min ahead and salt it. Cold steak cooks unevenly and a wet surface will not crust.
- Get the cast iron smoking. Sear the steak 3 min a side without touching it, then 30 seconds on the fat edge.
- Move it to a board and rest it 8 min. Cutting early loses the juice onto the plate.
- In the same pan, fry the mushrooms in the butter over high heat, 5 min, without salt.
- Salt them only once they are browned - salted early they release water and stew instead of frying.
- Add the garlic and thyme for 30 seconds, then the cream and mustard, and simmer 2 min.
- Slice the steak across the grain, tip any resting juice into the sauce, and spoon it over.
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Start 7 days freeTip: salt the mushrooms after they brown, never before. Early salt draws the water out and they boil in it.
EquipmentCast iron skillet
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KeepsBest immediately. Fridge 2 days; reheat the sauce gently and the steak barely at all.
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Macros are computed from the raw ingredient weights above using USDA FoodData Central reference values. Brands vary, so treat them as close estimates rather than lab figures. Nothing here is medical or dietary advice.