Steak with Mushrooms

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Steaks seared in butter and lifted out, then half a kilo of mushrooms browned in the same pan with onion, garlic, thyme and cumin, loosened with beef broth and finished with cream. Twenty-five minutes, four servings.

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: Colombian

Keyword: meat with mushrooms

Servings:

Calories: 597kcal

Author: Angela Giraldo

Ingredients

4 beef steaks
500 g mushrooms
4 tablespoons butter two for the meat, two for the mushrooms
1 cup onion finely chopped
3 cloves garlic minced
1 teaspoon thyme
½ teaspoon cumin
¼ cup beef broth
¼ cup heavy cream
Salt and pepper

Instructions

Melt two tablespoons of the butter in a skillet over medium heat. Lay in the steaks, season with the cumin, thyme and pepper, and cook for about 5 minutes, turning once, until browned. Lift them out and set them aside.
In the same skillet, add the onion, the garlic and the mushrooms with the rest of the butter. Cook over medium-high heat, stirring constantly, for 4 or 5 minutes, until the mushrooms have given up their water and started to brown.
Pour in the beef broth and let it cook for another four minutes, scraping up whatever the meat left stuck to the pan.
Return the steaks to the pan with the cream, salt and pepper, and let everything simmer until the cream is hot but not boiling, about 4 minutes.
Taste, adjust the salt and serve immediately.

Notes

Give the steaks room. Four of them at once in one skillet will steam rather than brown, and browning is where the flavour in this sauce comes from. Cook them in two batches if the pan is not wide enough. The mushrooms release a lot of water before they colour, so leave them alone until it has evaporated. The salt goes in late in this recipe, at the same time as the cream, which is worth knowing if you are used to salting meat before it hits the pan. Once the cream is in, keep it below a boil: boiled cream splits.

Nutrition