Directions
Let the steak sit at room temperature for about 30 minutes and then season with salt and pepper. Heat a skillet with olive oil and sear the steak for about 4-5 minutes per side, or until it reaches your desired level of doneness. Reduce the heat and add butter, garlic, and parsley. Baste the steak for 2-3 minutes or until it reaches your liking. Remove the steak from the skillet and set it aside. In the same skillet add mushrooms, beef stock, heavy cream, and balsamic vinegar. Whisk together and allow to simmer until it begins to thicken. Spoon the creamy mushroom sauce generously over the steak. Serves 2.
Steak with Creamy Mushroom Sauce
Prep: 40 min Cook: 15 min Servings: 2
This mushroom steak dish is a savory and indulgent delight. A tender, juicy steak bursting with flavor in every bite, complemented by a rich, creamy mushroom sauce that creates a delicious blend of textures and tastes. It's perfect for any special occasion or as a luxurious weeknight dinner.
Ingredients
- 2 Ribeye Steak
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 2 tbsp Butter
- 3 cloves Garlic, minced
- 1/4 cup Fresh Parsley, chopped
- 1 jar Cento Marinated Portobello Mushrooms with Roasted Red Peppers (12 oz), drained
- 1/4 cup Cento Beef Stock
- 1/4 cup Heavy Cream
- 2 tbsp Cento Balsamic Vinegar of Modena
Directions
- Let the steak sit at room temperature for about 30 minutes and then season with salt and pepper. Heat a skillet with olive oil and sear the steak for about 4-5 minutes per side, or until it reaches your desired level of doneness. Reduce the heat and add butter, garlic, and parsley. Baste the steak for 2-3 minutes or until it reaches your liking. Remove the steak from the skillet and set it aside. In the same skillet add mushrooms, beef stock, heavy cream, and balsamic vinegar. Whisk together and allow to simmer until it begins to thicken. Spoon the creamy mushroom sauce generously over the steak. Serves 2.
