Ingredients
Steak
- 2 tablespoons butter (divided)
- 4 4-ounce steaks (such as filet mignon or sirloin)
- Salt, to taste
- Black pepper, to taste
Sauce
- 8 ounces mushrooms, sliced
- 1 shallot, finely diced
- 2 cloves garlic, minced
- 1 tablespoon fresh squeezed lemon juice
- 2 teaspoons Dijon mustard
- 1/2 cup beef stock
- 2 tablespoons heavy whipping cream
- 1 tablespoon fresh parsley, minced
Instructions
- Sear the Steaks: Melt 1 tablespoon of the butter over medium-high heat in a large skillet. Season both sides of the steaks with salt and pepper. Add the steaks to the hot skillet and cook until nicely browned, about 3-5 minutes per side, or until cooked to your preferred doneness. Remove the steaks from the skillet and place them on a plate, tenting with foil to keep warm.
- Cook Mushrooms: Return the skillet to the stove and add the remaining tablespoon of butter. Add the sliced mushrooms and cook for 2-3 minutes, stirring frequently until softened and browned.
- Add Aromatics: Stir in the finely diced shallot, minced garlic, fresh lemon juice, and Dijon mustard. Cook the mixture for about 1 minute to allow flavors to develop.
- Make Sauce: Pour in the beef stock and cook for another 1-2 minutes to heat through. Slowly whisk in the heavy cream, stirring to combine. Taste the sauce and adjust seasoning with salt and pepper as needed.
- Combine and Serve: Return the steaks and any accumulated juices back to the skillet. Spoon the mushroom sauce over the steaks, garnish with fresh minced parsley, and serve immediately.
Notes
- Choose tender cuts like filet mignon or sirloin for best results.
- Adjust cooking time depending on steak thickness and preferred doneness.
- For a gluten-free version, ensure beef stock and mustard are gluten-free.
- Use fresh lemon juice for a bright, fresh flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
