Ingredients:
For the Beef Steak:
4 beef steaks (sirloin, ribeye, or your preferred cut), about 1 inch thick
Salt and black pepper to taste
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
For the Mushroom Sauce:
2 cups mushrooms, sliced (button or cremini mushrooms work well)
1 small onion, finely chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef broth (homemade or store-bought)
1/2 cup red wine (optional)
1 teaspoon Worcestershire sauce
Salt and black pepper to taste
Fresh parsley, chopped, for garnish (optional)
Instructions:
Prepare Beef Steak:
Season Steaks:
Pat the steaks dry with paper towels. Season both sides with salt, black pepper, and dried thyme.
Sear Steaks:
Heat olive oil in a large skillet over medium-high heat. Add the steaks and sear for about 3-4 minutes per side for medium-rare, adjusting the time based on your desired doneness. Remove steaks from the skillet and set aside to rest.
Make Mushroom Sauce:
Sauté Mushrooms and Onions:
In the same skillet, add butter. Sauté mushrooms and onions until they are soft and the moisture from the mushrooms has evaporated.
Create Roux:
Sprinkle flour over the mushrooms and onions. Stir well to create a roux and cook for 1-2 minutes to eliminate the raw flour taste.
Add Liquids:
Continued on next page (page 2)
ADVERTISEMENT
