Beef Steak With Mushroom Sauce

This Beef Steak with Mushroom sauce is a quick and easy family dinner recipe. A beautiful, thick steak is pan-fried to your liking, then served with an easy-to-make tomato-mushroom sauce, made right in the same pan. The sauce adds a savory and sophisticated flavor to beef steaks and is also delicious poured over pasta or vegetable sides like asparagus, broccoli.

Ingredients For Beef Steak With Mushroom Sauce Recipe

This Mushroom sauce for steak without cream has very few ingredients.

1 Tbsp olive oil
4 beef top sirloin steaks, lean (3 oz each)
4 oz white mushrooms, rinsed and quartered (about 1 C)
1 large shallot, minced (about 2 Tbsp)
1 Tbsp garlic, minced (about 2–3 cloves)
1 C canned no-salt-added diced tomatoes
2 Tbsp no-salt-added tomato paste
2 Tbsp apple cider vinegar
2 C low-sodium beef broth
1 Tbsp cornstarch
1 Tbsp fresh parsley, rinsed, dried, and minced (or 1 tsp dried)
1 Tbsp fresh tarragon, rinsed, dried, and chopped (or 1 tsp dried)
½ tsp salt
¼ tsp ground black pepper

How To Cook Beef Steak With Mushroom Sauce

Let’s see how to make beef steak with mushroom sauce.

Preheat oven to 350 °F.
Heat olive oil in a large, heavy-bottom sauté pan.
Gently blot steaks dry with paper towels and then carefully place them in the hot pan.
Sauté both sides, about 2–3 minutes, until golden to dark brown.
Remove steaks from pan, and put them on a baking sheet to finish in the preheated oven for an additional 3–5 minutes or to your desired doneness (to a minimum internal temperature of 145 ºF).
To make the sauce, pour off any excess grease from the pan. Add mushrooms and sauté until lightly brown, about 3–4 minutes.
Lower the heat, and add shallot and garlic. Cook gently over low heat for about 2 minutes, until tender, but not brown.
Add tomatoes, tomato paste, and apple cider vinegar, and cook an additional 3 minutes.
In a bowl, mix beef broth and cornstarch. Add broth mixture, parsley, and tarragon to the sauté pan. Bring to a boil on medium-high heat while stirring constantly. Lower the heat and simmer for 2–3 minutes. Season with salt and pepper.
Serve one steak with ½ cup sauce.

Beef Steak With Creamy Mushroom Sauce Recipe

So we have a variation for those who love cream sauce. So here is how to make Beef steak with creamy mushroom sauce recipe

Melt 3 tablespoons of butter in a skillet on medium-high heat.
Add the mushrooms and garlic and stir, then continue to let them saute until the mushrooms are browned.
Next, stir in the broth, cream, dijon mustard, worcestershire, salt, and pepper. Keep cooking and stirring occasionally for another 5-8 minutes or until the liquid is reduced and is thicker and creamy.
Add salt and pepper to taste. Spoon sauce over steak and add more fresh ground pepper if you wish, or some cheese too

We have some amazing creamy sauce recipes

How To Cook Beef Steak Tender?

Make steak more tender by buying USDA Prime or Choice beef. Dry-aged and/or grass-fed are also good options. Then beat the steak with a mallet, adding salt before cooking. Slow-cook extra tough cuts of beef, then allow it to rest for 5 minutes after it’s been cooked and slice against the grain.

What’s The Difference Between Beef Steak And Steak?

Steak is the name of the cut of the meat that is obtained from various sources such as beef, tuna, salmon, pork etc. Therefore, beef is specific meat from cow, whereas steak is a specific cut of meat. Not all cuts of beef can be called steak while all steak is beef.

How Do You Make Steak Soft?

Physically tenderize the meat.
Use a marinade.
Don’t forget the salt.
Let it come up to room temperature.
Cook it low-and-slow.
Hit the right internal temperature.
Rest your meat.
Slice against the grain.

Can I Freeze Or Refrigerate The Beefsteak And Sauce (Separately)? For How Long?

The hard part is over and you’ve probably put your sauce to use. Maybe you made way more than you needed or maybe you made bulk amounts on purpose. Whatever the reason, you need to properly store your tomato-mushroom sauce and beef steak for future use.

1. Freezing Or Refrigerating The Sauce

To freeze the tomato-mushroom sauce, it needs to be added in a tight container, preferably not plastic(glass is better). You can freeze the sauce up to 5-6 months, but it is better to be used within 4 months. To refrigerate it, in the same glass container, refrigerate it up to 4 days (it can be kept up to 6-7 days, but the texture and taste will change).

2. Freezing Or Refrigerating The Steak

For the best quality, juiciness, and texture, use cooked steak within 4 months of freezing. Before freezing, wrap it in a plastic wrap. Steak may be safely frozen for longer, up to a year, but could be more susceptible to freezer burn. Note that once you’ve defrosted the cooked beef, you cannot freeze it again! If you want only to refrigerate it, you can do it up to 5 days.