🥩 Beef Steaks with Creamy Mushroom Sauce
Keto | Protein-Rich | Gluten-Free | Family Favorite
🔸 Description:
Pan-seared beef steaks smothered in a creamy, savory mushroom sauce — this dish is pure comfort food. The umami-rich sauce is loaded with sautéed mushrooms and a touch of cream, making it the perfect complement to juicy, well-seasoned steaks. Whether you’re on a low-carb diet or just love a hearty, satisfying meal, this one hits the spot every time.
🧾 Ingredients:
For the Steaks:
- 2 beef steaks (ribeye, sirloin, filet, or your preferred cut – about 1 inch thick)
- Salt & freshly ground black pepper
- 1 tbsp butter (or olive oil)
- Optional: garlic cloves or rosemary sprig for basting
For the Mushroom Sauce:
- 1 tbsp butter (or beef tallow)
- 1–2 cups sliced mushrooms (button, cremini, or shiitake)
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup beef broth (or more cream for thicker sauce)
- 1/4 tsp dried thyme (or fresh)
- Salt and pepper, to taste
- Optional: 1 tbsp grated Parmesan cheese
👩🍳 Instructions:
- Prepare the Steaks:
- Let steaks come to room temperature for even cooking.
- Pat dry and season generously with salt and pepper.
- Sear the Steaks:
- Heat 1 tbsp butter in a heavy skillet over medium-high heat.
- Sear steaks for about 3–4 minutes per side (depending on thickness and preferred doneness).
- Optional: baste with butter and garlic while cooking.
- Transfer to a plate and rest, covered loosely with foil.
- Make the Mushroom Sauce:
- In the same skillet, add 1 tbsp butter and mushrooms. Sauté for 4–5 minutes until browned.
- Add garlic and thyme; cook for 30 seconds.
- Deglaze the pan with beef broth (scraping up any browned bits).
- Pour in heavy cream and simmer until the sauce thickens (~3–5 mins).
- Stir in Parmesan (optional), season to taste.
- Serve:
- Spoon the hot mushroom sauce over the rested steaks.
- Garnish with parsley if desired and serve immediately.
📝 Notes & Tips:
- Resting the steak keeps it juicy.
- Use bone broth or extra cream for more richness.
- For a dairy-free version, use coconut cream and beef tallow.
- Try adding a splash of dry white wine or Dijon mustard to the sauce for added complexity.
🍽 Servings:
- Serves: 2
- Prep Time: 10 mins
- Cook Time: 15–20 mins
- Total Time: ~30 mins
🔍 Nutritional Info (Per Serving – Approximate):
(Based on ribeye, mushrooms, cream)
- Calories: ~580
- Protein: ~40g
- Fat: ~45g
- Carbs: ~4g
- Net Carbs: ~3g
✅ Benefits:
- High in protein and fat — perfect for keto or low-carb diets
- Mushrooms provide antioxidants and B vitamins
- Gluten-free and grain-free
- Satisfying and restaurant-quality at home
- Easy to adapt with different herbs or cuts
❓ Q&A:
Q: Can I make the sauce ahead of time?
A: Yes, just reheat gently and whisk before serving.
Q: Best mushrooms to use?
A: Cremini and shiitake offer deep flavor, but white button mushrooms work fine.
Q: Can I use milk instead of cream?
A: You can, but the sauce will be thinner and less rich.
Q: What can I serve with it?
A: Try mashed cauliflower, sautéed spinach, or grilled asparagus for low-carb sides.