For the steak: • 2 ribeye or striploin steaks • 1 tbsp olive oil • 2 cloves garlic, smashed • 2 sprigs thyme • 1 tbsp butter • Salt & black pepper
For the sauce: • 1 tbsp butter • 1 shallot, finely chopped • 1 cup mixed mushrooms (cremini, shiitake, oyster), sliced • ½ cup heavy cream • ¼ cup beef stock • 1 tsp Dijon mustard • 1 tsp fresh thyme leaves • Salt & black pepper to taste
Instructions: 1. Season steaks with salt and pepper. Heat skillet with olive oil, garlic, and thyme. Sear steaks 3–4 min per side, add butter to baste. Rest 5 min. 2. In the same pan, add butter and shallot, sauté until soft. Add mushrooms and cook until golden. 3. Stir in cream, beef stock, mustard, and thyme. Simmer until thickened. 4. Serve steak sliced, topped generously with the creamy mushroom-thyme sauce.
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