Creamy Mushroom Steak
Enjoy a juicy ribeye steak cooked in fresh herbs and butter, topped with a creamy mushroom sauce featuring our Vanee Mushroom Sauce served with a side of veggies and potatoes for a quick dinner.
What sides should I serve?
A side of potatoes and veggies would be perfect with this Creamy MushroomS Steak for an incredibly easy dinner. Choose from Simplot RoastWorks Vegetables & Pasta (#1297), Flav-R-Pac Flame Roasted Redskins W/Rosemary (#2068), Simplot RoastWorks Baby Baker Halves W/Parmesan and Herbs (#1985), Flav-R-Pac Garlic Butter Vegetables (#7791), or Flav-R-Pac Normandy Blend (#1266). Shop all of our frozen vegetables here.
More steak dinner ideas:
- Steakhouse Meal from Home
- Steak & Potato Skewers with Chimichurri
- Garlic Butter Grilled Steak & Shrimp
Enjoy a juicy ribeye steak cooked in fresh herbs and butter, topped with a creamy mushroom sauce.
Creamy Mushroom Steak
Ingredients:
- 1 1/2-2 cups Vanee Mushroom Sauce (#1960)
- 1/2 cup heavy cream
- 2 Willamette Valley Boneless Ribeye Steak (#2090), room temp
- Kirkland Butter (#1723)
- Fresh rosemary and thyme
- 2 tsp Kirkland Minced Garlic (#1289)
- BBF Avocado Oil (#3516)
- Regal Coarse Sea Salt (#1147) and AP Coarse Black Pepper (#1028), to taste
Instructions:
- First, add room temperature steak to a cast iron pan with oil, salt, and pepper. Cook each side for 2 minutes, or until desired doneness is reached.
- Now, add the butter, thyme, rosemary & garlic and cook for about 2 minutes. Set aside and let the steak rest.
- Then, add the mushroom sauce and cream to a saucepan. Allow to heat through, then add salt and pepper if needed.
- Place each steak on a plate and drizzle the sauce overtop. Enjoy!
You can suggest stirring in some cream or sour cream with the Vanee Mushroom sauce for more of a stroganoff flavor and creamy texture.
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