Every time I make these Steak Medallions with Creamy Mushroom Sauce, it takes me back to those cozy Sunday dinners at my parents’ house. The aroma of sizzling steaks and rich mushroom sauce wafting through the air would fill our home, drawing everyone to the dinner table with joyful anticipation. Cooking has always been more than just a necessity for me; it’s a way of expressing love and bringing family together. I’m sure you can relate! When you take that first bite and the flavors dance on your palate, you can’t help but feel a wave of warmth and comfort. I promise that once you try this recipe, it will become just as special for you and your loved ones!
Now, let me share my flavorful journey with these tender steak medallions. This dish is as straightforward to prepare as it is delicious, making it perfect for both everyday dinners and special occasions. You’ll love the combination of expertly seared beef and a creamy mushroom sauce that brings it all together beautifully. So, let’s get cooking!
How to Make Steak Medallions with Creamy Mushroom Sauce
Ingredients:
- 4 beef medallions or small steaks (about 1 inch thick): These are the stars of the show! I prefer using tender cuts for their flavor and juiciness.
- 2 tablespoons olive oil: This helps in searing the steak and gives you a lovely crust. Feel free to substitute with butter if you want an extra rich flavor!
- Salt and pepper, to taste: Basic but essential. Seasoning is key to bringing out that meaty flavor.
- 2 tablespoons butter: It adds richness to the sauce; trust me.
- 2 cups mushrooms, sliced (cremini or button): They add earthiness to the dish, making it feel hearty.
- 2 garlic cloves, minced: Because everything is better with garlic, right?
- 1/2 cup beef or chicken broth: This adds depth to your sauce; homemade is great, but store-bought works too!
- 1/2 cup heavy cream (or half-and-half): For that delightful creaminess we crave!
- 1 teaspoon fresh thyme leaves (optional): A little touch of fresh herbs brightens up the sauce beautifully.
Now that we have our ingredients sorted, let’s dive into the cooking process!
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Season the Steaks: First, you’ll want to pat the medallions dry with paper towels. This is super important for getting that nice sear. Season both sides generously with salt and pepper. Don’t be shy with it!
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Sear the Steaks: Heat the olive oil in a skillet over medium-high heat. When the oil is shimmering, add your steaks to the pan. Cook for about 3-4 minutes on each side for medium-rare, or until they reach your desired doneness. Remove them from the pan and set them aside. You want to keep that delicious, flavorful crust!
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Sauté the Mushrooms: In the same skillet, reduce the heat to medium and add the butter. Once it’s melted, toss in the sliced mushrooms. I love watching them transform and caramelize; it’s oddly satisfying! Cook the mushrooms for about 4-5 minutes until they’re browned. You’ll know they’re ready when they smell heavenly! Add the minced garlic and cook for another minute—just until fragrant.
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Make the Sauce: Pour in the chicken or beef broth, making sure to scrape up any of those wonderful browned bits from the bottom of the pan. Those bits are packed with flavor! Let that simmer for 2-3 minutes, then add the heavy cream. Season with a pinch of salt and pepper to taste. If you’re using thyme, this is the time to add it too. Let it simmer for another 2-3 minutes until the sauce thickens slightly.
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Return the Steaks: It’s time to bring back the steaks. Place the cooked medallions back into the skillet and spoon that luscious sauce over them. Allow everything to warm through for a couple more minutes. This step is all about making sure every bit of steak is enveloped in that creamy goodness.
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Serve Up: Plate the steaks with a generous drizzle of the creamy mushroom sauce on top. You’re going to want to dig in right away for the best flavor!
Why I Love Making This Dish
This dish is so special to me because it reminds me of family gatherings, and it’s a recipe that easily brings everyone together. You know, there’s something magical that happens when you sit around a table, filled with delicious food and laughter. The simplicity of this recipe makes it accessible for anyone, whether you’re a seasoned cook or just starting out.
What You’ll Need
You won’t need a whole lot of fancy tools for this steak medallion recipe. Just a good skillet or frying pan, a sharp knife for slicing, and a cutting board will do the trick. It’s comforting to prepare a dish that doesn’t require special gadgets.
Step-by-Step Guide
Here’s the streamlined guide to help you navigate the cooking process easily:
- Preheat your skillet with olive oil.
- Season your steaks generously.
- Sear each side of the steak until it’s beautifully browned.
- Remove the steak and sauté the mushrooms and garlic.
- Deglaze the pan with broth, then add cream and seasonings.
- Return the steak to the skillet to soak in the flavors.
- Plate and enjoy!
Tips for Perfect Results
- For the best results, use room temperature steaks. Let them sit out for about 30 minutes before cooking.
- If you prefer a thicker sauce, allow it to simmer longer to reduce the liquid.
- Don’t rush the searing process; letting them cook undisturbed is key for that great crust.
- If you like a bit of heat, feel free to add a pinch of red pepper flakes while making the sauce!
Serving Suggestions and Sides
Now, let’s talk about what to serve alongside this delicious dish. I absolutely love pairing these steak medallions with creamy mashed potatoes or a vibrant green salad to lighten things up. You could even go for buttered asparagus or roasted Brussels sprouts for an added touch of elegance. And let’s not forget about a nice glass of red wine; it really complements the meal perfectly!
Leftovers
If you’re lucky enough to have leftovers, I might be envious! To store, simply place the cooled steak and sauce in an airtight container and stick it in the fridge. It should last a couple of days. When you’re ready to enjoy the leftovers, reheat gently on the stove over low heat. Adding a splash of beef broth can help bring back that creamy consistency!
FAQ Section
Can I use a different cut of meat? You can! I often use sirloin or tenderloin, but keep in mind that cook times may vary depending on the thickness and cut you choose.
Is there a vegetarian version? Absolutely! You can substitute the steak with portobello mushrooms for a hearty, meaty texture. Just follow the same steps and enjoy!
Can I freeze this dish? You can freeze the steak medallions, but I suggest freezing them without the sauce. The creaminess may change texture once frozen!
Can I make the sauce ahead of time? Yes, make it ahead and simply reheat it on the stove before serving. Just be sure it doesn’t boil!
This dish has become a favorite in my house, and my family always goes back for seconds! I’m so excited for you to give these Steak Medallions with Creamy Mushroom Sauce a try. You’ll love how easy it is and how the flavors come together so beautifully. Let me know how it turns out, and if your family asks for seconds, just like mine does every time. Happy cooking!