Steak with mushroom gravy
Steak with Mushroom Gravy is a rich and flavorful dish featuring juicy, seared steak paired with a velvety homemade mushroom sauce. Infused with garlic and rosemary, the steak is cooked to your preferred doneness thicker for a rare center, thinner for well-done. The earthy mushrooms are sautéed to perfection, then blended into a smooth, savory gravy. Served with mashed potatoes or rice, this dish is both comforting and easy to make.
Servings 6 People
Ingredients
- 1 kg tenderloin or ribeye
- 2 sticks fresh rosemary
- 2 garlic cloves cut in half
- 1 tbsp olive oil
- 1 tbsp butter
- Salt and pepper to taste
- 4 large fresh mushrooms white or brown
- Chopped parsley for garnish
for the sauce:
- 2 cups water
- 2 tbsp flour
- 1 tbsp olive oil or butter
- 1 beef bouillon cube
- Salt and pepper to taste
Instructions
- Cut the tenderloin or ribeye into small steaks.
- Heat 1 tbsp olive oil and 1 tbsp butter in a large cast-iron skillet over medium-high heat. Add the garlic and fresh rosemary, cooking for about a minute to infuse the flavors into the butter and oil.
- Add the steaks to the skillet and brown them over high heat on both sides. Season with salt and pepper.
- While the steaks are cooking, slice the mushrooms.
- Remove the steaks from the skillet and place them on a plate.
- Add more olive oil to the skillet, then add the sliced mushrooms and sauté until tender.
- Once the mushrooms are cooked, add the beef bouillon cube and flour, mixing well.
- Pour in the hot water and stir everything together. Let the sauce simmer for a couple of minutes until it thickens.
- Season with salt and pepper to taste.
- Return the steaks to the skillet and cook for another 2 minutes, allowing them to absorb the flavors.
- Garnish with chopped parsley and serve with mashed potatoes or rice.
Video
Notes
Aromatic Infusion: Saute garlic and rosemary in olive oil and butter to infuse the fat with robust herbal notes.
Mind the Mushrooms: Saute the mushrooms until they’re tender and slightly browned, which deepens their earthy flavor.
Smooth Gravy Technique: Sprinkle flour over the mushrooms and stir continuously as you add water to create a lump-free, velvety sauce. If your sauce is too thick, simply add more water or substitute with chicken or beef broth for extra flavor.
Deglaze the Pan: Use the browned bits left in the skillet by deglazing them into the gravy, this step enhances the overall depth of flavor.
Resting the Steak: Allow the steak to rest after searing, then return it to the gravy briefly so it absorbs all the delicious flavors without overcooking.
Adjust Seasonings Gradually: Season each element meat and sauce in layers, tasting and adjusting with salt and pepper as you go.
Fresh Garnish: Finish the dish with a sprinkle of chopped parsley to add a burst of color and a refreshing herbal note.
Side Pairings: Complement your meal with creamy mashed potatoes or fluffy rice to balance the rich, savory gravy.