Steak with Creamy Mushroom Sauce

April 28, 2010 by KatiesCooking  
Filed under Beef

Thanks for all the great comments on my first post! The good news is that my website should be up and running sooner than later, granted some major changes on it will happen over the next month or two. The anticipation is killing me!

This next recipe is one of the few that I can say is truly my own recipe. Normally I’ll get inspiration from a cookbook or magazine and then make a few tweaks to have it suit my tastebuds, but not this time. I first made this dish when we were in Mexico this winter. We had FINALLY moved into our little casa (see our blog for more info on that gig) after three years of building. After spending the last few years holed up in a tiny RV kitchenette, I really wanted to make a special dinner to celebrate the first real meal in our new house. Keep in mind, our place is in the middle of nowhere basically with just the equivalent of a 7-11 to buy basic groceries like eggs, milk and cereal. So when we had to run into the big city, La Paz, for a trip to Home Depot, I stocked up on groceries there and found some good looking ribeyes. Without internet, I had to come up with my own recipe for what I had been craving: steak with a creamy mushroom sauce. Honestly, I probably would have been happy with anything that didn’t contain rice or beans though. : )

Creamy Mushroom Sauce
While I was at Central Market the other night, I came across some Filet Mignon cuts of beef for only about $5 each. No person in their right mind would pass that up! Automatically, I knew I had to make this dish again, and

**Keep in mind a meat thermometer will really come in handy here to make sure you don’t overcook your beef. I usually cook mine to about 150 degrees F for a medium rare/medium steak. If you don’t know how done it is and have to cut into it to check, all those yummy juices that keep it tender will run out onto the plate and result in tough beef. Investing in a $10-$20 meat thermometer will instantly take your cooking to the next level. You can quote me on that.

**If you’re as big fan of balsamic vinegar as me, only add a tablespoon, it’ll still add a nice depth to the sauce without having too strong of a vinegar taste.

Steak with Creamy Mushroom Sauce
Feeds 2

2 Filet Mignons or other cuts of steak
2 cups of cremini mushrooms
2 tablespoons of olive oil
1 tablespoon of butter
2 cloves of garlic, minced
1 small shallot minced (or half a big shallot)
1 tablespoons of balsamic vinegar
1/3 cup of sour cream
2 tablespoons of milk
1 tablespoon of fresh thyme, chopped
salt and pepper

Creamy Mushroom Sauce

Preheat your grill to medium-high heat. (If you don’t have a BBQ, you can either cook them on the stove top in a skillet or in your oven on broil) Season the beef with salt and pepper and drizzle with about a teaspoon of olive oil on each. Once the grill is warm, you can start cooking your steaks. Depending on their thickness and how warm your grill is, they’ll take around 15 minutes to get to medium rare.
In the meantime, wipe your mushrooms off with a papertowel to get rid of any dirt. Pluck the stems off and cut the mushrooms into hearty slices. On medium heat on your stove top, heat your skillet with the tablespoons of olive oil and butter. Once the butter has melted, toss the mushrooms into the pan and spread them out so they’re all touching the surface of the pan. You want them to start to brown slightly. If the pan gets too dry, add a little more olive oil. Then add a good pinch of salt, 10 grinds of black pepper, the minced garlic, and shallots to the mushrooms. Stir to keep from browning too much.

Creamy Mushroom Sauce
Once the garlic has cooked and the shallots have softened, add about 3 tablespoons of balsamic vinegar to the pan and stir it into the mushrooms. Then add the sour cream and milk and stir to combine. Keep warm on low heat until the steaks are ready. At the last minute, stir in a tablespoon of fresh thyme. Give it a taste and add some more salt and pepper if needed.

Remember, DO NOT cut into the steaks until you’re ready to eat. Once you pull them off the grill, let them rest on a plate for at least 5 minutes so the juices can redistribute. Then top with the mushroom sauce. Schmear a little sauce on the side of the plate if you really want to impress your guests. I served mine with some crusty french bread and more of that delicious roasted broccoli.

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