Pan-Seared Steak with Mushrooms Cream Sauce

pansearedsteakmushroomscreamsauce This pan-seared steak and mushrooms in creamy sauce is a simple yet luxurious dinner, ideal for any occasion. Seared beef smothered in a rich white wine and mushroom sauce, ready in about 30 minutes.

Steak:
1.3 lbs rib eye, Côte de boeuf, bone-in
2 Tbsp. corn or Canola olive oil

Mushroom Cream Sauce:
2 cloves garlic, minced
10.5 oz white button mushrooms or baby bella mushrooms, sliced
1 shallot, finely sliced
¾ cup white wine
2 Tbsp. Dijon mustard
1 ¼ cups heavy cream
1 sprig rosemary, finely chopped
1 sprig thyme, leaves picked

Prepare the Beef:
Remove the beef from the refrigerator and let it sit at room temperature for about 30 minutes. This ensures more even cooking. Pat the beef dry with paper towels and season it generously with sea salt on all sides.

Sear the Beef:
Heat the oil in a large non-stick or cast-iron pan over high heat until it's shimmering.

Sear the beef undisturbed on each side for about 6 minutes, or until it reaches your desired internal temperature.

Rare: 120-130°F (49-54°C) - 4-6 minutes
Medium-rare: 130-135°F (54-57°C) - 6-8 minutes
Medium: 140-145°F (60-63°C) - 8-10 minutes
Medium-well: 150-155°F (66-68°C) - 10-12 minutes
Well: 160-165°F (71-74°C) - 12+ minutes

The totally cooking time will depend on the steak's thickness. Remove from the pan, cover with foil and set aside to rest.

Make the Mushroom Sauce:
In the same pan, reduce the heat to medium heat. Add the shallots, garlic and mushrooms, sautéing until soft and golden.
Transfer them to a small bowl.

Add the white wine, rosemary and thyme to the pan, reducing the wine by half. Stir in the cream and mustard, whisking well. Bring the sauce to a simmer and add the mushrooms back in.

Finish the Dish:
Return the rested beef and any accumulated juices to the pan. Warm the beef in the sauce briefly, then serve.

Makes 2-3 servings.

Cook's Notes:

Beef Temperature: Bringing the beef to room temperature before cooking is key for even searing and doneness.
Resting the Beef: Allow the beef to rest after cooking to retain juices and enhance tenderness.
Sauce Adjustments: Modify the sauce thickness by altering the simmering time or cream amount as needed.
Mushroom Varieties: Experiment with different mushroom types for unique flavours and textures.