Pan-Seared Steak with Mushroom Sauce
Ingredients
- 2 kg beef steak (such as ribeye, sirloin, or filet mignon)
- Salt, to taste
- Black pepper, to taste
- 2-3 tablespoons vegetable oil (for searing)
- Unsalted butter (amount not specified, for basting)
- 4-5 garlic cloves
- 1 sprig fresh rosemary
Mushroom sauce
- 250 grams mushrooms, sliced
- 1 onion, finely chopped
- 2 tablespoons vegetable oil
- 200 ml heavy cream
- Black pepper, to taste
- Salt, to taste
- Chopped parsley or green onions, for garnish
Preparation
Pat the steak dry with a paper towel.
Season both sides with a little salt and black pepper, and let it sit for 5 minutes.
Heat a pan over high heat and add 2-3 tablespoons of vegetable oil.
Sear the steak for 5 minutes per side without moving, for a total of 10 minutes.
Remove the steak from the pan and let it rest for 5 minutes, then slice it into finger-thick pieces.
For less pink meat, add a generous amount of butter, 4-5 garlic cloves, and 1 sprig of rosemary to the same pan.
Baste the sliced steak with the butter using a spoon until cooked to preference.
For the mushroom sauce, wash and slice the mushrooms thinly.
In a pan, heat 2 tablespoons of vegetable oil, add finely chopped onion, then add the mushrooms, and cook on high heat until browned.
Reduce heat to medium, add 200 ml of heavy cream, and stir until the sauce thickens, about 5-6 minutes.
Season with black pepper and salt, and cook for another 2-3 minutes.
Stir in chopped parsley or green onions, and serve the sauce hot over the steak.
Tips
Adjust ingredient quantities based on the number of people.
For medium-rare steak, use the initial searing method; for well-done, cook longer in the butter basting step.
