Description
This Steak with Creamy Mushroom Sauce & Asparagus is the ultimate indulgent yet simple dinner. Juicy, perfectly cooked steak is topped with a rich, creamy mushroom sauce, and served alongside tender asparagus for a balanced and flavorful meal. This dish is great for a special occasion or a weeknight dinner when you want to impress!
Ingredients
Scale
For the Steak:
- 2 ribeye steaks or filet mignon (about 6 oz each)
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1 tsp garlic powder
- 1 tsp fresh thyme (optional)
For the Creamy Mushroom Sauce:
- 2 tbsp unsalted butter
- 8 oz mushrooms, sliced (cremini or button mushrooms work well)
- 2 garlic cloves, minced
- 1/2 cup heavy cream
- 1/2 cup beef broth
- 1 tbsp Dijon mustard (optional for extra flavor)
- Salt and pepper, to taste
- 1 tbsp fresh parsley, chopped (for garnish)
For the Asparagus:
- 1 bunch asparagus, trimmed
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1/2 tsp garlic powder (optional)
Instructions
- Cook the Steak:
Heat olive oil in a large skillet over medium-high heat. Season the steaks with salt, pepper, garlic powder, and fresh thyme (if using). Once the skillet is hot, add the steaks and cook for 3-4 minutes per side for medium-rare, or longer if you prefer your steak more well done. Remove the steaks from the skillet and set them aside to rest. - Prepare the Asparagus:
While the steak is resting, heat a separate skillet over medium heat. Add olive oil, and once hot, add the asparagus. Season with salt, pepper, and garlic powder (if using). Cook for 5-7 minutes, turning occasionally, until the asparagus is tender and slightly charred. Set aside. - Make the Creamy Mushroom Sauce:
In the same skillet you used for the steak, melt butter over medium heat. Add the sliced mushrooms and cook for 5-6 minutes, stirring occasionally, until the mushrooms are browned and softened. Add the minced garlic and cook for another minute until fragrant.Pour in the beef broth and bring to a simmer. Let the broth reduce by half (about 2-3 minutes), then stir in the heavy cream and Dijon mustard (if using). Continue to cook for another 2-3 minutes, allowing the sauce to thicken. Season with salt and pepper to taste.
- Serve:
Plate the steaks, spoon the creamy mushroom sauce over the top, and arrange the asparagus on the side. Garnish with fresh parsley and serve immediately.
Notes
- For a lower-carb version, you can skip the creamy sauce and simply serve the steak with roasted asparagus.
- If you prefer a different vegetable, sautéed spinach or roasted Brussels sprouts are great alternatives to asparagus.
- You can adjust the thickness of the sauce by adding more cream or broth depending on your preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Searing, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 steak with sauce and asparagus
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 37g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 140