Steak with Garlic Mushroom Sauce

What Goes With It

• Roasted broccoli
• A green salad
• Steamed green beans

How to Make Steak with Garlic Mushroom Sauce

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Pat the steaks dry and season both sides with the salt and pepper.

   Mark done

2. Heat the oil in a large heavy frying pan over high heat until it is smoking. Cook the steaks for 3 minutes on each side for medium-rare, or a little longer for more done. Move them to a plate, cover loosely with foil and let them rest while you make the sauce.

   Mark done Start 3 min timer

3. Lower the heat to medium, add the butter and mushrooms to the same pan and cook for 4 minutes, until browned. Add the garlic and thyme and cook for 30 seconds.

   Mark done Start 4 min timer

4. Pour in the stock, scrape up the browned bits and simmer for 2 minutes. Stir in the half-and-half and simmer gently for 1 minute. Return any resting juices to the sauce, spoon it over the steaks and scatter with the parsley.

   Mark done Start 2 min timer

Worth Knowing Before You Cook

Pat the steaks dry before they hit the pan so they sear rather than steam.

If you like your steak more done, lower the heat a little and add a minute a side rather than leaving it on high.

Slice the steak against the grain to keep each piece tender.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Leftovers

Best eaten straight away. Leftover steak keeps in the fridge for up to 3 days; reheat gently or eat it cold in a salad.

Questions and Answers

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.