Description
A delicious and elegant steak dinner featuring tender ribeye or filet mignon served with a rich and creamy mushroom sauce alongside perfectly roasted asparagus. This meal is quick to prepare and perfect for a tasty, satisfying dinner for two.
Ingredients
Scale
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)
Creamy Mushroom Sauce
- 2 tbsp unsalted butter
- 8 oz mushrooms, sliced (cremini or button mushrooms)
- 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)
Asparagus
- 1 bunch asparagus, trimmed
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1/2 tsp garlic powder (optional)
Instructions
- Prepare the Steaks: Pat the steaks dry with paper towels. Rub both sides with olive oil, then season generously with salt, pepper, garlic powder, and fresh thyme if using. Set aside while you prepare the asparagus and sauce ingredients.
- Cook the Asparagus: Preheat your oven to 400°F (200°C). Toss the trimmed asparagus with olive oil, salt, pepper, and garlic powder if using. Arrange on a baking sheet in a single layer and roast for 12-15 minutes until tender and slightly browned. Remove from oven and keep warm.
- Sear the Steaks: Heat a large skillet or cast iron pan over medium-high heat until very hot. Add the steaks and cook for about 3-4 minutes per side for medium-rare, or to your desired doneness. Remove steaks from pan and let rest covered loosely with foil.
- Make the Mushroom Sauce: In the same skillet, lower the heat to medium and add the butter. Once melted, add the sliced mushrooms and sauté until they release their moisture and start to brown, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add Liquids and Simmer: Pour in the beef broth and bring to a gentle simmer, scraping any browned bits from the bottom of the pan. Stir in the heavy cream and Dijon mustard if using. Let the sauce simmer gently until it thickens slightly, about 3-4 minutes. Season with salt and pepper to taste.
- Finish and Serve: Return the steaks to the pan briefly to warm through in the sauce if desired, then plate the steaks along with the roasted asparagus. Spoon the creamy mushroom sauce generously over the steaks and garnish with fresh parsley. Serve immediately.
Notes
- Resting the steak after cooking is important to keep it juicy.
- Use a cast iron skillet for best searing results.
- You can substitute heavy cream with half-and-half for a lighter sauce but the sauce will be less rich.
- Dijon mustard is optional but adds a nice depth of flavor.
- Adjust seasoning of sauce to your taste before serving.
- If avoiding dairy, you can substitute cream with coconut cream and butter with olive oil, but flavor will vary.
