Garlic Beef Steaks with Mushroom Sauce Recipe

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Introduction:

Juicy, seared beef steaks infused with garlic and smothered in a velvety mushroom sauce — this dish is the definition of rustic elegance. Garlic Beef Steaks with Mushroom Sauce is the perfect meal when you want something hearty yet refined, ideal for weeknight dinners, date nights, or when guests are coming over. The robust flavors of garlic, tender steak, and earthy mushrooms create a combination that’s both comforting and restaurant-worthy.

Origin:

This dish draws inspiration from classic European steakhouse cuisine, especially French and Italian traditions where garlic, mushrooms, and rich pan sauces are staples. The pairing of beef with mushrooms is timeless, seen in dishes like steak au poivre or beef stroganoff, and has been adapted globally with regional twists.

Ingredients (Serves 2–3):

🥩 For the Steaks:

  • 2–3 beef steaks (ribeye, sirloin, or strip loin — 6–8 oz each)
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3–4 cloves garlic, minced
  • Salt and freshly ground black pepper

🍄 For the Mushroom Sauce:

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1½ cups mushrooms (cremini, button, or mixed), sliced
  • 2 cloves garlic, minced
  • ½ teaspoon dried thyme or 1 tsp fresh
  • ½ cup beef broth
  • ½ cup heavy cream or half-and-half
  • 1 teaspoon Worcestershire sauce (optional but recommended)
  • Salt and pepper, to taste

Optional Ingredients:

  • Splash of white wine or brandy for deglazing the pan
  • 1 teaspoon Dijon mustard for added depth in the sauce
  • Chopped fresh parsley or chives for garnish
  • A pinch of red pepper flakes for heat
  • Blue cheese crumbles or Parmesan on top (for richness)

Instructions:

Step 1 – Prep the Steaks:

  1. Pat steaks dry with a paper towel. Season generously with salt and pepper.
  2. Let rest at room temperature for 20–30 minutes before cooking.

Step 2 – Sear the Steaks:

  1. Heat olive oil and butter in a skillet over medium-high heat.
  2. Add steaks and sear for 3–4 minutes per side (for medium-rare), depending on thickness.
  3. In the last minute of cooking, add garlic and spoon the garlic butter over the steaks.
  4. Transfer steaks to a plate and let rest, covered loosely with foil.

Step 3 – Make the Mushroom Sauce:

  1. In the same pan, add a bit more butter and olive oil.
  2. Sauté sliced mushrooms over medium heat for 4–5 minutes until browned and softened.
  3. Add minced garlic and thyme, cook another 30 seconds.
  4. Deglaze pan with beef broth (and optional wine), scraping up brown bits.
  5. Stir in Worcestershire and cream. Simmer until sauce thickens (about 3–5 minutes).
  6. Taste and adjust seasoning with salt and pepper.

Step 4 – Combine & Serve:

  1. Return rested steaks to the pan for 1 minute to warm through.
  2. Plate steaks and spoon the mushroom sauce generously on top.
  3. Garnish with fresh herbs, if desired.

Tips for Success:

  • Room temperature steaks sear better and cook more evenly.
  • Don’t overcrowd the pan — cook in batches if needed.
  • Use a meat thermometer for precise doneness:
    • Medium-rare: 130–135°F (54–57°C)
    • Medium: 140–145°F (60–63°C)
  • Let steaks rest before cutting to retain juices.
  • Use a cast iron skillet for best searing and flavor.

Serving Recommendations:

  • Serve with:
    • Mashed potatoes, roasted baby potatoes, or buttered noodles
    • Grilled asparagus, green beans, or sautéed spinach
    • Crusty bread or garlic toast to soak up the sauce
  • Pair with a bold red wine: Cabernet Sauvignon, Syrah, or Malbec

Nutrition (Per Serving – Approximate):

  • Calories: 480–580
  • Protein: 35g
  • Fat: 38g
  • Carbohydrates: 5g
  • Sugar: 2g
  • Fiber: 1g
  • Sodium: 420mg

Note: Nutrition will vary based on cut of beef, cream used, and portion size.

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