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Steak with Mushroom Sauce and Asparagus

Butter-basted seared steak with a creamy Dijon mushroom sauce and roasted asparagus.
Print Recipe
Course Main Course
Cuisine American
Servings 2

Ingredients
  

Steak

  • 2 ribeye or New York strip steaks thick, please
  • Salt and lots of black pepper
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 2 cloves garlic smashed
  • A few sprigs thyme or rosemary optional, but nice

Mushroom Sauce

  • 2 tbsp butter
  • 8 oz mushrooms sliced, cremini or baby bella
  • 1 small shallot or ¼ onion finely chopped
  • 2 cloves garlic minced
  • ½ cup beef broth
  • ½ cup heavy cream
  • 1 tsp Dijon mustard
  • Salt and pepper

Asparagus

  • 1 bunch asparagus trimmed
  • Olive oil
  • Salt and pepper
  • Lemon zest or juice optional, but recommended

Instructions
 

  • Heat your oven to 425°F. Toss the asparagus with olive oil, salt, and pepper. Roast for 12 to 15 minutes until tender with crispy tips. Finish with lemon.
  • Pat the steaks dry and season well. Heat a heavy skillet over high heat with olive oil and don't touch the steaks once they hit the pan — 3 to 4 minutes per side until deeply browned.
  • Lower the heat slightly, add the butter, garlic, and herbs, and spoon the butter over the steak. Remove and let rest.
  • Same pan, medium heat: add butter, then mushrooms. Don't stir for a few minutes; let them get dark and a little crispy.
  • Add the shallot and garlic, cook briefly, then deglaze with beef broth, scraping up the browned bits. Add the cream and Dijon, simmer until thick enough to coat a spoon, and season to taste.
  • Slice the steak, spoon the mushroom sauce over everything, and serve with the asparagus.