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Steak with Creamy Mushroom Sauce & Asparagus

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A delicious and hearty meal featuring perfectly cooked steaks paired with a rich, creamy mushroom sauce and tender asparagus. The savory flavors make this dish an indulgent yet simple weeknight or special occasion dinner.

Ingredients

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For the Steak:

  • 4 (6-8 oz) steaks (ribeye, filet mignon, or sirloin)
  • 2 tbsp olive oil
  • Salt and black pepper, to taste
  • 2 tsp garlic powder
  • 1 tsp fresh or dried thyme

For the Creamy Mushroom Sauce:

  • 2 tbsp butter
  • 1 tbsp olive oil
  • 2 cups mushrooms, sliced (cremini, button, or baby bella)
  • 2 cloves garlic, minced
  • 1/2 cup chicken or beef broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tsp Dijon mustard (optional)
  • Salt and pepper, to taste

For the Asparagus:

  • 1 lb asparagus, trimmed
  • 1 tbsp olive oil
  • Salt and pepper, to taste
  • 1/2 tsp garlic powder

Instructions

  • Prepare the Steaks:
    • Let the steaks come to room temperature for 20-30 minutes before cooking.
    • Pat them dry with paper towels and season generously with salt, pepper, garlic powder, and thyme.
    • Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
    • Cook the steaks to your desired doneness (3-4 minutes per side for medium-rare).
    • Remove the steaks from the skillet, cover with foil, and let rest.
  • Cook the Asparagus:
    • While the steaks rest, toss the asparagus with olive oil, salt, pepper, and garlic powder.
    • In the same skillet used for the steaks, sauté the asparagus over medium heat for 5-7 minutes until tender but still crisp. Remove and set aside.
  • Make the Creamy Mushroom Sauce:
    • In the same skillet, add 1 tablespoon olive oil and 2 tablespoons butter.
    • Add the mushrooms and cook until browned and tender, about 5-6 minutes.
    • Stir in the minced garlic and cook for 1 minute until fragrant.
    • Pour in the broth, scraping up any browned bits from the bottom of the pan.
    • Reduce the heat to low and stir in the heavy cream, Parmesan cheese, and Dijon mustard (if using).
    • Simmer for 3-4 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
  • Serve:
    • Plate the steaks alongside the sautéed asparagus.
    • Generously spoon the creamy mushroom sauce over the steaks.
    • Garnish with fresh herbs (like parsley or thyme) if desired and serve hot.

Notes

  • For added flavor, you can sprinkle fresh thyme or parsley on top of the finished dish.
  • This dish pairs well with mashed potatoes or roasted potatoes if you want a heartier side.

Nutrition

Find it online: https://easyfoodflash.com/steak-with-creamy-mushroom-sauce-asparagus/