Ingredients:
🥩 2 ribeye or sirloin steaks, room temp
🧂 Salt & black pepper
🫒 1 tbsp olive oil + 🧈 2 tbsp butter
🍄 8 oz mushrooms (cremini), sliced
🧅 1 small shallot, finely chopped
🧄 2 cloves garlic, minced
🌿 1 tsp fresh thyme (or ½ tsp dried)
🥣 ½ cup beef broth
🥛 ½ cup heavy cream (or half-and-half)
🥄 1 tsp Dijon (optional)
🌿 Parsley, chopped (garnish)
Steps:
- Sear steaks: Pat dry, season well. Sear in hot oil/butter 2–4 min/side to desired doneness; rest under foil.
- Sauté veg: In the same pan, add butter, mushrooms, then shallot & garlic; cook until golden.
- Deglaze: Stir in thyme and broth, scraping up brown bits; simmer 1–2 min.
- Make it creamy: Add cream (and Dijon), simmer to thicken. Season to taste.
- Finish: Return juices from resting steak to sauce. Spoon over steaks, garnish with parsley.