Steak with mushroom sauce needs two stages coordinated so the meat does not sit on the heat while the sauce thickens. Slice the mushrooms and prepare the ingredients first, then cook the steak and make the sauce while it rests. This helps preserve the crust and serve the dish hot.
Ingredients for about 2 servings
- 2 rib-eye steaks, according to the pack's stated weight.
- 200 g sliced mushrooms and 1 garlic clove, minced.
- ½ cup cooking cream and ¼ cup light stock.
- 1 tablespoon oil, 1 teaspoon butter, salt and pepper.
Cook the meat first
Pat the steaks dry and season moderately. Brown them in a suitable pan with enough space, reducing the heat as needed to cook the centre without burning the outside. For whole-cut steaks, check a general minimum of 63°C with a thermometer, followed by 3 minutes' rest on a clean plate. Follow stricter product instructions if provided.
Mushrooms and sauce
If the pan bottom is not burnt, add the butter and mushrooms to the same pan. Let them release their water, then allow it to evaporate so they begin to brown. Briefly cook the garlic, then add stock and cream. Simmer gently until thickened, adjusting salt at the end.
Control the consistency
If too thick, add a spoonful of stock or hot water at a time. If watery, allow more evaporation before adding extra ingredients. Crowded mushrooms can take longer; use a wide pan or cook them in two batches.
Serve
Spoon a little sauce beside the steak and serve the rest separately with potatoes or vegetables. Cream and butter contain milk, and stock may contain other ingredients; check for allergens. Do not simmer the finished steak in the sauce for a long time after it has reached the desired result.
Related products from ALRAQI MEATS
Check the product details, weight, preparation options, current price and availability on the product page before confirming your order.