Steak with Mushroom Sauce
Steak with mushroom sauce is a quick restaurant-style dinner for two, made in a single pan. Two sirloin steaks are seared for 3 minutes a side, rested, then the same pan is used to cook mushrooms, onion and garlic into a creamy sauce with beef stock and double cream. The browned bits left by the steaks give the sauce its savoury depth.
- Total
- 1 h 4 min
- Prep
- 10 min
- Cook
- 19 min
- Serves
- 2
- Per serving
- 830kcal
How long to cook steak with mushroom sauce
The whole dish takes under 30 minutes of cooking, but the steaks need to come out of the fridge half an hour earlier so they cook evenly. A 2.5cm sirloin takes about 6 minutes in total for medium-rare, plus 5 minutes resting, which is just long enough to make the sauce in the same pan.
Choose chestnut mushrooms for a deeper flavour than white button ones, and slice them about 5mm thick so they brown rather than steam.
How to make steak with mushroom sauce
Tap a time to start a timer.
- Prepare the steaks Take the steaks out of the fridge before cooking. Pat them dry with kitchen paper and season both sides with half of the salt and pepper.
- Sear the steaks Heat the oil in the frying pan over a high heat until it is very hot and just starting to smoke. Add the steaks and cook for on one side without moving them, then turn and cook for more for medium-rare. Add per side for medium.
- Rest the steaks Lift the steaks onto a warm plate, cover loosely with foil and leave them to rest for at least while you make the sauce.
- Cook the mushrooms Lower the heat to medium and melt the butter in the same pan, scraping up the browned bits. Add the mushrooms and onion and cook for , stirring now and then, until the water has cooked off and they are golden. Stir in the garlic and cook for .
- Finish the sauce Pour in the stock and let it bubble for , scraping the base of the pan. Add the cream and simmer for until the sauce coats the back of a spoon. Stir in any juices from the resting plate and season with the remaining salt and pepper.
- Serve Serve the steaks whole or sliced, with the sauce spooned over.
What to serve with it
Chips, mashed potato or buttery new potatoes soak up the sauce well, with green beans or wilted spinach on the side. If you fancy a different sauce for the next steak night, steak with pepper sauce uses the same method with a peppery kick.
Common problems and fixes for steak with Mushroom Sauce
- The steak is grey and tough instead of browned.
- The pan was not hot enough or was overcrowded. Dry the steaks well, wait until the oil is very hot, and cook no more than two steaks at a time.
- The mushrooms are pale and watery.
- Do not stir too early. Leave the mushrooms for a minute at a time so the water cooks off before the sauce goes in, and slice them evenly so they finish together.
- The sauce is too thin or too thick.
- If it is thin, simmer for another 2 minutes. If it is thick, loosen it with a splash of stock or water until it flows off the spoon.
Frequently asked questions about steak with Mushroom Sauce
What cut of steak is best for mushroom sauce?
Sirloin or ribeye. Both have enough fat to stay juicy and enough flavour to stand up to a creamy sauce. Choose steaks about 2.5cm thick.
Can I make the sauce without double cream?
Yes. Use crème fraîche for a tangier sauce, or single cream and simmer it for a little longer. Both are less stable than double cream, so keep the heat gentle.
How long do I cook the steak for?
For a 2.5cm steak, 3 minutes a side is medium-rare. Allow 4 minutes a side for medium and 5 for well done, then rest for at least 5 minutes.
Can I keep leftovers?
Yes, for up to 2 days in the fridge. Reheat the sauce gently on the hob with a splash of milk, and heat the steak until it is steaming hot.
How did you like the recipe?
4.6 / 5 · 34 ratings
